Happy almost-Cinco de Mayo aka the best drinking holiday out there. It doesn’t get much better than sitting outside on a sunny day, sipping margaritas…unlesssssss, it’s a sunny day, and you’ve got a margarita popsicle in hand!
Boozy popsicles or “poptails” have been blowing my mind lately with so many amazing combinations in one tiny form. Day drinking can be arduous. How can one find the right balance between drinking your cocktail before it gets warm and watery and frankly, not getting too drunk because you’re trying to do just that? With these Spicy Mango Margarita Pops, you can have your drink and eat it too.
Spicy margaritas, in particular, are my spirit animal. But for me, it takes a sweet base to balance out that heat. Mango is the perfect fruit for that, and a serrano simple syrup gives these the perfect kick.
And don’t bother buying a fancy popsicle mold for this. I did and failed; I could never get them out of their forms without breaking. Just use dixie cups and popsicle sticks or tiny spoons. I found my spoons in the Target dollar bins, and they worked perfectly.
Spicy Mango Margarita Pops
Makes 8 pops
1 1/2 cups frozen mango
1/4 cup tequila
1/3 cup fresh lime juice
1/4 cup water
1 tbsp triple sec
2 1/2 tbsp serrano simple syrup (recipe below)
1/4 tsp salt
8 dixie cups
8 popsicle sticks or small spoons
Add all ingredients to a blender. Puree until smooth.
Pour into 8 Dixie cups. Freeze for 2-3 hours, until the pops are a slushy-like consistency. Then, add your popsicle sticks or spoons.
Continue freezing until solid. I left them overnight for about 9 hours.
Peel off the paper cup.
Serrano Simple Syrup
1 cup sugar
1 cup water
2 serrano peppers, de-seeded
Bring sugar and water to a boil, stirring until sugar dissolves. Remove from heat
Toss in peppers. Let cool. Strain into glass container and refrigerate. I left the peppers in there for several hours to add more heat. For less, discard when straining. This will last up to a month.