With Cinco de Mayo in just a few days, shouldn’t we be talking about margaritas? Well, you’re in luck! These raspberry swirl pineapple mango margaritas are everything you’ve been waiting for and more. I am such a fan of frozen cocktails in the spring and summer months, especially when I’m trying to channel those tropical vibes that we so desperately need here in our neck of the woods about now.
I made a fresh homemade raspberry sauce here because I think it really takes the drink to the next level. If that’s feeling like too much work though, skip it and use a good raspberry jam instead! It won’t be quite the same thing, but it’s still going to be insanely delicious. That said, don’t fear the sauce! I think cocktails with homemade ingredients are just that much better, and certainly if you’re entertaining it’s worth the extra effort to really wow your friends.
The rest of the ingredients come pre-chopped from the freezer aisle in the grocery store because it’s all about the balance, friends. Oh! And you’ll notice above that there’s a video for this one. We all know how much I love my face appearing on the internet (aka not at all,) so this was a big step for me, but a lot of fun to try something new. Make sure you’re making a batch of these come Saturday!
If you’re looking for a lightened up margarita recipe for your festivities, give my sweet friend Julie’s skinny margarita recipe a try!
- 2 cups frozen mango chunks
- 2 cups frozen pineapple chunks
- ⅔ cup clementine juice
- ⅓ cup simple syrup
- 8 oz silver tequila
- 2 cups ice
- 2 tablespoons raspberry sauce
- 3 cups fresh raspberries
- ½ cup sugar
- Juice of ½ lemon
- Add mango, pineapple, celementime juice, simple syrup and tequila to a blender. Blend on high until smooth.
- Add ice a handful at a time, and blend on high until smooth and frothy.
- Using a spoon, swirl most of the raspberry sauce around the inside of a margarita glass.
- Pour margarita mixture into the glass, top with the remaining raspberry sauce.
- Start with cleaned, dry raspberries. Add them to the bowl of a food processor and blend until smooth.
- Strain raspberry puree through a sieve into a medium saucepan to remove the seeds.
- Whisk in sugar and lemon juice, then bring to a low boil over medium-high heat.
- Reduce to medium heat, skimming the foam from the top for five minutes.
- Reduce to low heat and reduce down to about half, approximately 10 minutes.
- Pour into a small heat-safe jar and allow to cool before using.