This margarita board is fit for any summer soiree. It’s extremely versatile, so feel free to make substitutions according to your preferences or what you have on hand. Pro-tip: I like to save the pineapple top and use it as a centerpiece for the board. It’s festive but easy, and you didn’t have to buy anything additional.
For the margarita base: Combine the tequila, lime juice, orange liqueur and agave syrup in a large pitcher. Stir vigorously to combine. Place the pitcher in the refrigerator until ready to serve.
For the pineapple coconut puree: In a food processor or blender, puree the pineapple with the coconut milk. Blend, adding coconut milk as needed; the puree should be smooth and pourable.
For the mango puree: In a food processor or blender, puree the mango with 2 tablespoons water. Blend, adding water as needed; the puree should be smooth and pourable.
For the watermelon puree: In a food processor or blender, puree the watermelon. The puree should be smooth and pourable.
To assemble: Place 1 cup of each puree into its own small pitcher. Arrange the lime wedges, chile-lime seasoning, lava salt and vanilla sugar on small flat plates and place on or around the board. Assemble all the desired garnishes, along with an ice bucket and margarita glasses, on the board as well. Remove the margarita pitcher from the fridge and place it next to the board so that guests can serve themselves.
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