Tango With Mango Recipe

Combine

Pour 8 oz blanco tequila into a clean jar. Add 1 tablespoon dried chile flakes and the sliced half jalapeño (if using).

Steep

Seal the jar and let steep at room temperature. For a bright, mild heat, steep 2 hours; for medium heat, steep 4–6 hours; for pronounced heat, steep up to 12 hours. Taste periodically.

Strain

When desired heat is reached, strain the tequila through a fine mesh strainer or cheesecloth into a bottle. Discard solids. Reserve in fridge up to 1 month. Use 0.5 oz of this infusion per cocktail.

Place 1 cup diced ripe mango in a blender. Add 1 teaspoon water and 1/4 teaspoon lime juice to help preserve color and texture. Blend until completely smooth. Taste and adjust: if too thick, add water 1/4 teaspoon at a time. Strain through a fine sieve if you want an ultra-smooth texture. Yield ~1 cup; use 1 oz per cocktail. Refrigerate leftover puree up to 48 hours.

Chill a coupe or rocks glass by filling with ice and setting aside, or place in freezer for a few minutes.

In a cocktail shaker, add 2 oz Mijenta blanco tequila, 0.5 oz spicy tequila infusion, 0.75 oz fresh lime juice, 0.5 oz agave syrup, and 1 oz mango puree.

Add 1 cup of ice to the shaker. Secure the lid and shake vigorously for 12–15 seconds, until the shaker is cold and the mixture is well aerated.

Discard ice from the chilled serving glass. Fine strain the cocktail into the chilled coupe or over fresh ice in a rocks glass, depending on presentation preference.

Sprinkle 1/4 to 1/2 teaspoon chili flakes over the top of the drink (adjust to heat preference). For better presentation and controlled spice, toast the chili flakes very briefly in a dry pan for 10–20 seconds to release aroma before sprinkling.

Garnish with a fresh mango slice and a lime wheel on the rim. Optionally express a lime peel over the top for added aroma.

Serve immediately.