I totally set you guys up in the last taco post by mentioning that you should finish those slow cooker tacos off with some pineapple serrano margaritas. Well, naturally, I had these chilling in the freezer.
I’m so predictable, right? The moment it heats up, out come the popsicles. And since Cinco de Mayo is around the corner, margarita pops are a must.
These are sweet and spicy and a favorite around here—on sticks or for sips. Every time I make these, Naomi and I end up having one to drink because we can hardly wait for them to freeze.
And the funny thing is Connor, the little baby—believe it or not loves this, virgin style of course and with the serranos. Crazy right? But not as crazy as when I turned around and found him munching on a serrano chile, red face and all – without any protest or cries. I know, hard to believe. But then not so hard to believe considering when Naomi was pregnant she downed a whole lot of spicy food.
As you can guess, we make a few of these virgin style for the kidlets. Their version has no strawberries slices—it’s the fastest visual cue to let all of us know which popsicles are virgin and which popsicles are boozy.
- 1 20 oz. can of pineapple chunks in syrup
- 1 cup mango (1 large mango)
- ¾ cup blanco tequila
- ⅓ cup triple sec
- ⅓ cup lime juice (about 3 large limes)
- ½ Serrano chile (or more according to taste)
- Place all ingredients in a blender and process until well combined and fruit is pureed. Pour mixture into popsicles mold. Cover top of mold with foil and puncture a hole in the center of each well, insert popsicle stick. Chill for at least 4-6 hours, or overnight. *Freeze time will vary according to your freezer setting and how full it is.