Mango Chili Martini Recipe

Make mango purée (if not using store-bought)

Peel and dice 1 very ripe mango (about 1 cup of diced fruit). Place the mango pieces in a blender or food processor and blend until completely smooth, about 30–45 seconds. If the purée is very thick, add 1–2 tablespoons of water and pulse once or twice to achieve a silky pourable consistency. Taste and set aside.

Prepare chili and rim

Slice the red chili in half lengthwise and remove seeds if you want milder heat. Mince half of one small red chili (about 1/2 piece) very finely. On a small plate, mix the coarse salt with the ground chili powder. Rub the lime wedge around the rim of a chilled martini coupe or martini glass, then dip the rim into the chili-salt mixture to coat. Reserve the lime wedge for garnish.

Optional: make quick chili-infused simple syrup

If you don't have ready chili syrup: combine 1/4 cup sugar and 1/4 cup water in a small saucepan over medium heat. Stir until sugar dissolves, then add a 1/2–1 inch slice of the red chili (or a few slices) and simmer gently for 2 minutes. Remove from heat and let steep for 10 minutes for a mild infusion, or longer for more heat. Strain out solids and cool. Use 1/2 oz of this syrup for the cocktails. (If using bottled chili syrup, measure 1/2 oz.)

Shake the cocktail

In a cocktail shaker, add 2 tablespoons (about 1 oz) of mango purée, 6 fl oz vodka, 1/2 oz fresh lime juice, 1/2 oz triple sec, 1/2 oz agave syrup (or simple syrup), 1/2 oz chili-infused syrup (if using), and the minced fresh chili. Add a generous handful of ice (about 1 cup) to the shaker. Secure the lid and shake vigorously for 12–18 seconds until the outside of the shaker is frosty and the mixture is well chilled.

Double-strain and serve

Place a fine-mesh strainer over your rimmed chilled martini glass. Strain the shaken cocktail through the strainer into the glass to remove ice shards and chili bits for a smooth martini. If you prefer more texture, you can strain only through the shaker’s built-in strainer.

Garnish

Thread a thin mango slice and a small piece of the remaining chili (or a lime wedge) onto a cocktail pick and rest it on the rim. Optionally, add a light dusting of chili powder over the top for extra aroma. Serve immediately.

Serving note

Taste before serving: if you want more sweetness, add 1/4 oz more agave or simple syrup and gently stir. If you want more brightness, add another 1/4 oz fresh lime. Adjust heat by adding a tiny sliver of fresh chili into the drink and stirring briefly.