Mango Habanero Margarita Recipe

Prepare mango

If using fresh mango, peel and dice enough to yield 1 cup of fruit and puree in a blender until smooth. If using frozen, thaw then puree. Measure 1 cup of mango puree.

Prepare habanero

Wear gloves if possible. Slice the habanero lengthwise, remove seeds for milder heat (leave some for more heat) and reserve one half for infusion.

Combine and simmer

In a small saucepan, combine 1 cup water and 1 cup granulated sugar. Heat over medium, stirring until sugar dissolves. Add 1 cup mango puree, the halved habanero (for moderate heat keep seeds; for milder remove), 2 tablespoons fresh lime juice, and 1 teaspoon fine sea salt.

Infuse

Bring mixture to a gentle simmer, then reduce heat to low and simmer uncovered for 6–8 minutes, stirring occasionally, until slightly thickened and mango flavors meld. Do not boil vigorously.

Taste and strain

Remove from heat and allow to cool 10 minutes. Taste carefully (use a clean spoon). If too spicy, fish out the habanero and discard. Strain the syrup through a fine mesh sieve into a jar to remove pepper pieces and any fibrous mango solids. Press solids to extract liquid, then discard solids.

Chill and adjust

Cool syrup to room temperature, then refrigerate until cold. If you prefer sweeter, stir in up to 1 tablespoon additional simple syrup or agave while warm. Syrup will keep refrigerated for up to 2 weeks.

Prepare glass rims

Rub a lime wedge around the rim of 4 rocks/margarita glasses. Dip rims into coarse salt or Tajín to coat evenly. Set glasses aside.

Mix margaritas

Fill a cocktail shaker or large mixing tin halfway with ice. Add 2 ounces blanco tequila, 0.5 ounce orange liqueur, 0.75 ounce fresh lime juice, and 1 ounce chilled mango-habanero syrup per cocktail. If making the full batch using the ingredient quantities above (serves 4), combine 8 oz tequila, 2 oz orange liqueur, 3 oz lime juice, and 4 oz mango-habanero syrup in a large shaker with plenty of ice.

Shake

Shake vigorously for 15–20 seconds until the shaker feels very cold to the touch and the mixture is well chilled and slightly diluted.

Serve

Fill prepared glasses with fresh ice. Strain the margarita evenly into the glasses. Taste one; if you want it sweeter or less spicy, add up to 1 tablespoon simple syrup/agave per 4 cocktails and gently stir.

Garnish

Garnish each cocktail with a lime wedge and a fresh mango slice. For an extra spicy visual, float a thin habanero or jalapeño slice on top (warn guests). Serve immediately.