The Green Lantern Storm's Frozen Coconut Margarita Recipe

Toast coconut

Warm a small dry skillet over medium heat. Add shredded coconut and toast, stirring constantly, until golden brown and fragrant, about 2–3 minutes. Remove and let cool.

Moisten the rim of a chilled margarita or coupe glass with a lime wedge. Combine toasted coconut and coarse salt/Tajín on a small plate and gently press the rim into the mixture to coat. Place glass in the freezer while you prepare the cocktail to keep it cold.

Add the diced mango, halved jalapeño (remove seeds for milder heat), simple syrup, and lime zest into a blender. Purée until completely smooth, about 20–30 seconds. If mixture is very thick, add 1–2 teaspoons water to help blending. Taste and adjust sweetness or heat by adding more simple syrup or a pinch more jalapeño.

Pass the purée through a fine-mesh sieve into a bowl or measuring cup, pressing with a spoon to extract as much liquid and smooth pulp as possible. Discard solids. You should have roughly 0.75–1 oz of strained purée (amount varies with mango ripeness); any extra can be reserved for another cocktail.

In a blender add crushed ice (about 2 cups), the reposado tequila (2 oz), verdita tequila blanco (0.5 oz), fresh lime juice (1 oz), screwpine (pandan) syrup (0.5 oz), the strained mango-jalapeño purée (about 0.75–1 oz), and the additional 0.5 oz simple syrup if you prefer a sweeter drink. Secure lid and blend on high until a smooth, slushy consistency is achieved, about 20–40 seconds depending on blender strength. If too thin, add a handful more ice and pulse; if too thick, add 1 teaspoon water or 0.25 oz lime juice and pulse.

Taste and adjust: add up to 0.25 oz more screwpine syrup for aromatics, 0.25 oz more lime for brightness, or a splash more reposado if you want more spirit presence. Re-blend briefly after adjustments.

Remove the chilled, rimmed glass from the freezer. Spoon or pour the frozen margarita into the prepared glass, mounding slightly if desired.

Garnish with a lime wheel and a thin jalapeño slice floated on top. Optionally dust a tiny pinch of toasted coconut on the surface for aroma.

Serve immediately with a straw or small spoon.