Welcome to Day #5 of the Third Annual #BrunchWeek hosted by Terri from Love and Confections and Shaina from Take A Bite Out Of Boca. We are so excited to have you join us this year! Celebrate Brunch with us this week as we prepare for Mother’s Day. 30 Bloggers from around the country will showcase their best brunch dishes, from cocktails to casseroles, breakfast breads, sandwiches and salads – there is something for everyone! (Link to giveaway and prizes at end of post!)
24 days and counting, is what Joe and I have been doing, gearing up for our 10 year wedding anniversary back home in Hawaii. So I thought it would be fun (and appropriate) to share a little end of the week Aloha-Friday cocktail.
Of course mango margaritas aren’t the norm when I go back home. Really just juices and smoothies loaded with my mom’s lilikoi from her tree. That’s what I can’t wait to devour! That and home-grown mangos from the farmers market. There is nothing like a mango from Hawaii. Sweet and perfectly ripe and permeating with tropical aroma. Did I mention 24 days and counting?
I was is more of a Cinco de Mayo mindset when I thought of this recipe. Though I have to admit, I would have rather made this with rum (and I did), or really just nothing at all and calling it a lassi. But the tequila won me over as I was making guacamole for our carne asada tacos the other day. But no, It’s all about the theme, people.
Mango Swirled Coconut Margarita
- 1/2 cup coconut milk
- 2 ounces tequila
- 1 ounce grand marnier
- Juice of 1 lime
- 2 oz simple syrup
- 1/2 cup coconut water
- 2-3 pieces of fresh cut coconut optional
- 1/2 cup mango nectar
- 1/2 cup frozen mango chunks or fresh mango
- Lime salt
- Fresh cut mango
- Lime wedges
- First blend the mango swirl together until smooth and set aside.
- Then blend the coconut margarita mix and set aside.
- Rim glasses with simple syrup and lime salt and pour in mango puree about 1/2 inch. Then pour coconut margarita to just the brim of the glass.
- Serve with fresh mango and lime wedges.
Take a look at what the #BrunchWeek Bloggers made today!
Mango Swirled Coconut Margarita from The Little Ferraro Kitchen
Grapefruit Basil Mojito from Healthy Delicious
Strawberry Orange Blossom Sparkler from Baking a Moment
BrunchWeek Egg Dishes:
Bacon and Egg Sandwiches on Cheddar Biscuits from Sew You Think You Can Cook
BrunchWeek Breads, Grains and Pastries:
Lemon Blueberry Crepes from Love and Confections
Java Jolt Overnight Oats from Take A Bite Out Of Boca
Hagelslag-Covered Bread from Culinary Adventures with Camilla
Stuffed Aebleskiver from greens & chocolate
Baked French Toast Boats from The Spiffy Cookie
Oat Pear Mini Muffins from Hip Foodie Mom
Cinnamon Sugar French Toast Sticks from Making Miracles
Cheddar Pear Proscuitto Pull-Apart Bread from It Bakes Me Happy
Alpine Cheese Grisini from Jane’s Adventures in Dinner
Bananas Foster Baked Oatmeal from The Suburban Soapbox
BrunchWeek Main Dishes:
Bacon Cheddar Hashbrown Pancake from Pink Cake Plate
Huevos Rancheros Burgers from The Redhead Baker
BrunchWeek Fruits, Vegetables and Sides:
Fresh Mint and Orange Blossom Fruit Salad from Sarcastic Cooking
Citrus and Cilantro Carrot Slaw from A Day in the Life on the Farm
Mini Apple Pear Pies from Quarter Life (Crisis) Cuisine
Vanilla Yogurt Custard Tartlette with Roasted Grapes from Taste Cook Sip
Strawberry Cake from Chelsea’s Messy Apron
Chocolate Chip Walnut Coffee Cake from girlichef
Raspberry Oatmeal Bars from My Catholic Kitchen
Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.