This spicy margarita recipe is the perfect combination of sweet and spicy, made with tequila, triple sec, fresh pureed mango and fiery habanero peppers.
Patty here again with your monthly Thirsty Thirteenth. I’ve noticed a trend in my cocktails lately. They all seem to be this yellowish color with citrus fruits. I guess it’s obvious I’m excited about warm weather finally being here.
Well, this time I was thinking about something else hot besides the weather. Let’s make a spicy drink. There is nothing better than a spicy margarita, especially with Cinco de Mayo just around the corner.
Let’s spice it up with the awesome habanero. Oh yeah. This one is pretty easy too. We’ll just blend the habanero up with some nice fresh spring mangos. This drink can go a few ways.
If you want it extra spicy, let the habanero sit in the mango puree for a few days. The flavors will meld more and it will get hotter each day. I suggest overnight. I ended up having mine sit for about 48 hours and it was a bit too much for some of those lucky neighbors I let try it.
Wimps. I loved it. Then again my tolerance has skyrocketed from being married to my crazy chilehead Mike. You can buy spicy mango margarita mix from your local grocery store, but homemade is WAY better.
Let's talk about how to make spicy mango margaritas, shall we?
Spicy Mango Margarita Ingredients
FOR THE MANGO PUREE
- 3 fresh mangos
- Juice from 2 large lemons
- Juice from 1 large lime
- ¾ cup water
- 1 habanero, stemmed and chopped
FOR THE MARGARITA
- 6 ounces tequila blanco
- 2 ounces orange liquer (like Triple Sec)
- 2 ounces seltzer water
- 1 quart mango puree
- 1 tablespoon agave nectar
THE SALT RIM
- 1 tablespoon chili powder
- 1 tablespoon coarse sea salt
How to Make Spicy Mango Margaritas - the Recipe Method
Make the Spicy Mango Puree. Peel and chop the mango. Place the mango chunks in a food processor along with the lemon and lime juice, 3/4 cup water and chopped habanero pepper. Blend until smooth.
Place the mango puree into a quart sized container and refrigerate overnight.
For Spicy Mango Margaritas on the Rocks. Add ice cubes to a pitcher. Add the mango puree, tequila, orange liquer and agave nectar and shake vigorously. Finally, add the seltzer water.
For Spicy Frozen Mango Margaritas. Add the mango juice, tequila, orange liquer, agave nectar and seltzer water to a blender along with 1 cup of ice. Blend until thick. Use more ice if desired.
For the Salt Rim. Place your desired chili pepper powder on a plate with salt and shake it up a bit. Rub 4 glass rims with a lemon wedge and dip into the spicy salt mixture.
Pour and Garnish. Pour the spicy mango margarita cocktail into glasses. Garnish with habanero wheels or a lime wedge.
Done! Time to enjoy your spicy margarita. These cocktails are so good. YUM.
Recipe Tips & Notes
- Frozen or On the Rocks? You can make this on the rocks or frozen. Personally I rarely do frozen margaritas. Some say you have to go with a frozen drink with mangos, but I disagree. I like cocktails to be as fresh as possible and so often in a Mexican restaurant you are getting something from a mass brand bottle that is loaded with sugar. This drink is as fresh as can be and no sugar is necessary.
- Sweet Factor. The mangoes have plenty of natural sweetness, although you can certainly add some sugar if you like it on the sweeter side. And go on the rocks or frozen. Whichever you prefer. This puree can be thinned out by straining it or adding more water if you want it on the rocks and not too thick.
- Spice Factor. Habanero peppers are perfect for this recipe - nice and spicy! - but you can either cut back on the habanero peppers or replace them with milder peppers for a lower heat version. Or skip them for a straight mango margarita recipe.
Mike's Perspective
Feel the burn! You notice the heat right away with this drink, though habaneros have more of a blooming warmth. If the habanero is too hot for you, try coring the pepper first to reduce the heat a bit. Or, try this recipe with a milder pepper. Good stuff! Great with Mexican food!
Storage & Leftovers
It's best to consume your Spicy Mango Margarita within 24 hours. You can store it in the freezer for about 1-2 weeks, but make sure to refrigerate it promptly.
Try Some of Our Other Popular Spicy Cocktail Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Spicy Mango Margarita Recipe
Ingredients
For the Mango Puree:
- 3 mangos
- 2 large lemons
- 1 large lime
- ¾ cup water
- 1 habanero stemmed and chopped
For the Margarita:
- 6 ounces tequila blanco
- 2 ounces orange liquer
- 2 ounces seltzer water
- 1 quart mango puree
- 1 tablespoon agave nectar (or use honey)
Instructions
- Peel and cut up the mango and place in a food processor along with the lemon and lime juice, 3/4 cup water and chopped habanero pepper. Blend until smooth.
- Place the mango puree into a quart sized container and refrigerate overnight.
- Add ice to a pitcher. Add the mango puree, tequila, orange liquer and seltzer water and stir.
- Add the mango puree, tequila, orange liquer and seltzer water to a blender along with 1 cup of ice. Blend until thick. Use more ice if desired.
- Place your desired chili pepper powder on a plate with salt and shake it up a bit. Rub 4 glass rims with a lemon wedge and dip into the spicy salt mixture.
- Pour the spicy mango margarita cocktail into glasses. Garnish with habanero wheels or a lime wheel.
Notes
Nutrition Information
NOTE: This recipe was updated on 9/2/20 to include new photos and information. It was originally published on 4/13/15.
Conrad says
What type of mango do you use?
Mike Hultquist says
Tommy Atkins, though you can use any of your favorites.
Kevin says
Placed about half of the drink in the freezer, and had it as a 'slushy' the next day, It was FANTASTIC!
Michael Hultquist - Chili Pepper Madness says
Perfect! So good as a slushy, right? Nice.
Kevin says
This drink is amazing! We used 3 cups frozen mango instead of fresh, no other changes. Leaves a nice burn!
This has quickly become my favorite site!
Michael Hultquist - Chili Pepper Madness says
Thanks, Kevin! We love this one, too. YUM.