Mango Margarita Ice Cream


Mango Margarita Ice Cream


I’m headed to the beach today.  As I type mi carino is fighting with the pile of floats, buckets, shovels and gear my kids have left in the living room.  Can you believe I live a 20 minutes drive from Port Aransas Beach and a 10 minute drive from Rockport Beach, its insane? Two dreamy locations loving offering their glory of salty, light blue waves, miles of sandy brown turf and hours upon hours of fun.

One of the many, many blessings of moving home. 

Today we will splash in the waves, my kids will chase their cousins on the hot sand and they will all insist on us carrying bucket after bucket of sweet sand in the hopes that their dream village of sandcastles will be built.


Sunscreen, check 

Towels, check

Snacks, check


One the drive home sun kissed tiny faces will nod off, my arms will ache and mi carino will be craving a nap.  A shower, a nap and an early dinner will conclude our day.  The kiddos will run outside with a paleta in hand and us adults will settle in for a heaping, no make it 3 heaping scoops of mango margarita ice cream.

Heck we did carry all those buckets of sand, we deserve it. 

Waves, sand, kids, a nap and Mango margarita ice cream.  A dreamy Friday! Enjoy!




Serve this ice cream in small margarita glass for a fun presentation.  Make sure you add a colorful rim by combining chile with salt.  Run a wedge of lime over your glass and dip in salt.  The chile give you a spicy kick that pairs so sweetly with the creamy ice cream. This ice cream is no churn, so it does melt fairly quick. Rim your glasses, scoop your ice cream and stash in freezer until ready to serve.


Mango Margarita Ice Cream

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: serves 4-6


  • 1 teaspoon lime zest
  • 1/2 cup lime juice
  • 2 tablespoons tequila
  • 3 tablespoons Cointreau
  • 1 1/4 cups powdered sugar
  • 2 cups heavy cream
  • ½ cup pureed mango


  1. Pour the lime juice, tequila and Cointreau into a mixing bowl fitted with a whisk attachment.
  2. Add sugar and whisk to dissolve.
  3. Add the cream and then softly whip until thick and smooth but not stiff.
  4. Fold in mango puree
  5. Spoon into an airtight container.
  6. Freeze overnight.


With ice cream maker, pour in the mixture and follow manufacturer's directions.

Adapted from Nigella Lawson




  1. says

    So this is where you have moved to! Sounds like you have settled in. Wonderful for the children… and this looks yummy! It would be great in a Popsicle, too, I bet!
    Great recipe idea!
    PS – bought all the ingredients for your chicken with green pablano peppers etc and also bought for the red and black mole sauce. Probably in over my head. We shall see.
    I plan to cook it outside on the gas bbq to not stink up the house. :) V
    A Canadian Foodie recently posted..Chèvre Experiment OneMy Profile


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