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 with another delicious cocktail. Let’s make a spicy drink. I’m taking our classic spicy margarita recipe and giving it a Cinco de Mayo twist with fresh spring mango and fiery habanero.
Just blend the habanero into the mango and let it sit to infuse. Overnight gives you great flavor and a nice kick; a couple of days turns it into serious heat (my neighbors thought 48 hours was a bit much… wimps).
Blame my tolerance on being married to my crazy chilehead Mike. You could buy a spicy mango margarita mix at the store, but the homemade version is so much better.
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
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.
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.
Lucy Pedersen says
Hi Mike, can you freeze mango puree for the future use?
Mike Hultquist says
Absolutely! We do all the time, actually. Works great! Enjoy, Lucy.
Lucy Pedersen says
Thank you, Mike! Will make it now. Using Datil instead of Habanero.
A Question to you - do you have other puree recipes/recommendations? it is probably one of the best methods for preserving/later use. Thank you so much, your recipes are absolutely the BEST!
Mike Hultquist says
Awesome! I hope you love it, Lucy. I think this would work very nicely with other fruit purees, like strawberry, passionfruit, even pineapple. Try a combo!
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.