Pour the coarse sea salt or chili-sugar onto a small plate. Rub the lime wedge around the rim of a rocks or coupe glass, then dip the rim into the salt or chili-sugar to coat evenly. Set the glass aside.

Make the Fruit Base

If you don't have store-bought juices/purée: blend 2–3 chunks of fresh pineapple and 1/2 ripe mango with a splash of water until smooth, then strain through a fine mesh if you prefer a smooth texture. Measure out 3 oz pineapple juice and 2 oz mango purée.

Combine the pineapple juice, mango purée, fresh lime juice and agave syrup in a cocktail shaker. Stir briefly to dissolve the agave into the fruit mixture.

Build & Chill the Cocktail

Add the Monte Alban Blanco tequila and Ancho Reyes chile liqueur to the shaker with the fruit base.

Fill the shaker two-thirds full with ice. Secure the lid and shake vigorously for 12–15 seconds until the outside of the shaker is frosty and the mixture is well chilled.

Strain & Serve

Double strain the cocktail into the prepared glass filled with fresh ice (or serve neat in a chilled coupe if preferred). Use a fine-mesh strainer in addition to the shaker strainer to remove any pulp or small ice shards for a clean texture.

Garnish with a pineapple wedge or mango slice on the rim and, if desired, a thin slice of fresh chile perched on the fruit for aroma and an extra chile note. Serve immediately.