These Healthy Margarita Ice Pops Will Win Memorial Day Weekend

Contributing Food Editor By Liz Moody
Contributing Food Editor
Liz Moody is a food editor, recipe developer and green smoothie enthusiast. She received her creative writing and psychology degree from The University of California, Berkeley. Moody is the author of two cookbooks: Healthier Together and Glow Pops and the host of the Healthier Together podcast.
These Healthy Margarita Ice Pops Will Win Memorial Day Weekend

Photo by Michelle Smith

Our editors have independently chosen the products listed on this page. If you purchase something mentioned in this article, we may earn a small commission.

The food in Michelle Smith’s new cookbook, The Whole Smiths Good Food Cookbook, is healthy and delicious—and endorsed by one of the biggest names in wellness, Whole30 co-founder (and mbg Collective member!) Melissa Hartwig. “Michelle’s food ticks all my boxes,” Melissa says. “Healthy, realistic, delicious, and fun.” While these pops aren’t strictly Whole30, they’re made from whole food ingredients that won’t leave you with a bellyache. Make a batch (or a few!), and take ’em to a Memorial Day BBQ, picnic, or pool party, and watch the praise roll in.  

Margarita Ice Pops

What’s better than a nice cold margarita on a hot day? How about a nice cold margarita on a stick?! Everything’s better on a stick, right? Well, maybe not everything, but margaritas definitely are. These ice pops are perfect for parties or just hanging out on your porch. You can also feel free to make these "virgin" pops, aka regular ice pops, by omitting the tequila—they’ll still be refreshing and tasty.

Makes 6 pops

Ingredients

  • 2 cups diced fresh or frozen mango
  • ¾ cup fresh lime juice (from about 6 limes)
  • ½ cup honey
  • ⅓ cup your favorite tequila
  • ¼ teaspoon chili powder
  • 1 tablespoon coarse or flaky salt, for garnish

In a blender, combine the mango, lime juice, honey, tequila, ½ teaspoon of the chili powder, and ¼ cup water. Blend on high until the mixture is fully combined and smooth.

Pour the mixture into ice pop molds and freeze for at least 8 hours or until ready to serve.

When ready to serve, combine the salt and remaining ½ teaspoon chili powder in a shallow dish. Remove the margarita pops from the molds one at a time and gently press the sides of the pops into the seasoned salt to lightly coat. Enjoy immediately.

Based on excerpts from The Whole Smiths Good Food Cookbook by Michelle Smith, with the permission of Houghton Mifflin Harcourt. Copyright © 2018.

Ready to learn how to fight inflammation and address autoimmune disease through the power of food? Join our 5-Day Inflammation Video Summit with mindbodygreen’s top doctors.

More On This Topic

The Ultimate Guide To Plant-Based Nutrition

The Ultimate Guide To Plant-Based Nutrition
More Food

Popular Stories

Latest Articles

Latest Articles

Sites We Love

Your article and new folder have been saved!