Mango Habanero Margaritas
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 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. 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.
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!
- 3 mangos
- 2 large lemons
- 1 large lime
- ¾ cup water
- 1 habanero
- 6 ounces tequila blanco
- 2 ounces triple sec
- 2 ounces fresca
- 1 quart mango puree
Peel and cut up the mango and place in a food processor.
Cut up one habanero and place in the food processor.
Squeeze the lemons and limes into the food processor.
Add water and blend.
Place the puree into a quart sized container and refrigerate overnight.
Add ice to a pitcher.
Add the mango puree, tequila, triple sec and fresca and stir.
For a frozen maragarita use a blender.
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 in the maragita.
Garnish with habanero wheels or a lemon wheel.