Margarita Board
- Level: Easy
- Yield: 12 to 14 drinks
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 302
- Total Fat
- 2
- Saturated Fat
- 1
- Carbohydrates
- 33
- Dietary Fiber
- 1
- Sugar
- 27
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 469
- Total: 45 min
- Active: 45 min
Ingredients
Margarita Base:
3 cups tequila
2 cups fresh lime juice, plus lime slices, for garnish
1 1/2 cups orange liqueur
1/4 cup agave syrup
Pineapple Coconut Puree:
2 cups cubed fresh pineapple, plus pineapple triangles for garnish
1/3 cup canned coconut milk, plus more as needed
Mango Puree:
2 cups cubed fresh ripe mango, plus thinly sliced mango for garnish
Watermelon Puree:
2 cups fresh watermelon cubes, plus watermelon triangles, for garnish
To Assemble:
Lime wedges, for moistening rims
1/2 cup chile-lime seasoning, such as Tajin
1/2 cup black lava salt or plain salt
1/2 cup vanilla sugar or plain sugar
Directions
- 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.