Chamoy Margarita (spicy) | Small | Large Recipe

Prepare mango

If using fresh mango, peel and cut into chunks and freeze at least 4 hours; if using store-bought frozen, measure 2 cups and keep frozen until blending.

Add frozen mango chunks, fresh lime juice, agave syrup and 1.5 cups of ice into a high-speed blender. Pulse to begin breaking down the fruit, then blend on medium-high until smooth and slushy, about 30–45 seconds. Stop and scrape down sides if necessary to ensure an even texture.

With the blender running on low, slowly pour in the blanco tequila and the 2 tablespoons of chamoy sauce. Blend an additional 8–12 seconds just to incorporate alcohol and chamoy into the slush, keeping the mixture thick and spoonable. Taste and adjust sweetness with an extra 1 teaspoon agave if desired.

Prepare the glass rim: pour 1 teaspoon Tajín (or 0.5 tsp coarse salt mixed with Tajín) onto a small plate. Moisten the rim of the serving glass with a lime wedge, then dip the rim into the Tajín so it adheres evenly. For a double-hit of chamoy, drizzle a little extra chamoy inside the glass before pouring (see next step).

Drizzle 1 tablespoon extra chamoy inside the prepared glass, swirling it around so it clings to the sides. Pour the frozen margarita mixture into the glass, using a spoon if necessary to keep the chamoy streaks visible. The chamoy will create tangy streaks through the slush.

Garnish with 2 mango slices and a lime wheel on the rim. Sprinkle a light pinch of Tajín over the top for an extra spicy-sour finish. Serve immediately with a straw and small spoon.