Mango Deck Spicy Margarita Recipe

Prepare and purée mango

Place the diced ripe mango, 1 tablespoon granulated sugar and 2 tablespoons fresh lime juice in a blender. Purée on high until completely smooth, about 30–60 seconds. If the mixture is too thick to blend smoothly, add up to 2 tablespoons water and blend again until you reach a pourable but still thick consistency. Taste and adjust sweetness with up to 1 teaspoon additional sugar if needed.

Strain (optional): For a silky finish, press the mango purée through a fine-mesh sieve into a bowl to remove any fibrous bits. Use the strained purée immediately or refrigerate up to 48 hours.

Infuse jalapeño

Muddle the jalapeño slices lightly in the bottom of a cocktail shaker to release oils and heat. If you prefer less heat, remove seeds before muddling; for more heat leave some seeds in.

Combine cocktail ingredients

Add 6 oz blanco tequila, 1.5 oz orange liqueur, 1 oz fresh lime juice, 0.5 oz agave nectar and 3 oz prepared mango purée into the shaker with the muddled jalapeño.

Shake with ice

Fill the shaker with about 1 cup of ice. Secure the lid and shake vigorously for 12–15 seconds until the shaker is cold and properly diluted.

Taste and adjust

Open the shaker and taste a small amount (strain a teaspoon into a spoon). If it needs brighter acidity, add 1/4 oz more lime juice; if it needs more sweetness, add 1/4 oz agave and shake briefly again. If too spicy, add a splash (1/4–1/2 oz) of mango purée or orange liqueur to mellow.

Prepare the glass

Run the lime wedge around the rim of a rocks or coupe glass. Dip the wet rim into coarse sea salt or Tajín to coat evenly. Discard excess.

Strain and garnish

Double-strain the cocktail into the prepared glass over fresh ice (or serve neat in a chilled coupe). Garnish with a thin mango slice and a jalapeño wheel on the rim or floated on top. Serve immediately.