I made a Spicy Mango Margarita that belongs in any Hot Honey Drinks collection, with hot honey and fresh mango puree paired with tequila, orange liqueur and lime and a chili-lime rim to spark your curiosity.

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I can’t stop thinking about this Hot Honey Spicy Mango Margarita. Bright fresh mango puree meets sticky hot honey and refuses to be ordinary, it tastes like a backyard sunset with a little kick.

The sweetness hides a little danger so you sip slow and then suddenly you grin and reach for another. It’s the kind of drink I bring out when friends are over and everyone pretends they just stumbled on it, like wow where did you get that.

If you love Hot Honey Drinks this one will make you smile and come back for more.

Ingredients

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Blanco tequila: clean agave flavor, mostly empty calories, no protein or fiber.
Orange liqueur: bright citrus sweetness, adds sweetness and depth, higher sugar content.
Fresh lime juice: tangy sour punch, vitamin C, balances sweetness, low calories.
Mango puree: tropical sweet, good source of fiber and vitamin A and C.
Hot honey: sweet with spicy heat, mostly sugar so use sparingly, sticky.
Chili lime seasoning: zesty, salty kick, brightens flavors, virtually no calories.
Jalapeño slices: fresh vegetal heat, capsaicin adds metabolism boost, use to taste.
Ice: chills and dilutes, controls strength and texture, keeps drink crisp.
Mango slice garnish: pretty, adds aroma and extra sweet bite if you eat it.

Ingredient Quantities

2 oz blanco tequila

1 oz orange liqueur (Cointreau or triple sec)

1 oz fresh lime juice (about 1 lime)

2 oz fresh mango puree (about 1 ripe mango)

3/4 oz hot honey, plus extra for rimming

Chili lime seasoning (like Tajin) for the rim, about 1 tbsp

Mango slice and lime wheel for garnish, jalapeño slices if you want extra heat

How to Make this

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1. Chill a rocks glass while you prep, then pour about 1 tbsp chili lime seasoning onto a small plate. Warm a little extra hot honey (5-10 seconds in microwave or stir over low heat) so it’s runny and easy to work with.

2. Brush the warmed hot honey around the rim of the chilled glass, then dip the rim into the chili lime seasoning to coat. Set glass aside with some ice in it if you like it extra cold.

3. Peel and chop a ripe mango, then blitz about 2 oz mango chunks in a blender until smooth to make the 2 oz fresh mango puree. If you want a silky drink, strain the puree through a fine mesh.

4. In a cocktail shaker add 2 oz blanco tequila, 1 oz orange liqueur, 1 oz fresh lime juice, 2 oz mango puree, and 3/4 oz hot honey.

5. Fill the shaker with ice, seal and shake hard for 15 to 20 seconds until the outside of the shaker is frosty.

6. Fill your rimmed glass with fresh ice if you removed it, then double strain the cocktail into the glass to catch pulp or ice shards.

7. Garnish with a mango slice and lime wheel, add jalapeño slices if you want extra heat, and if the rim lost any honey touch it up with a dab of warm honey.

8. Taste and tweak: add a splash more hot honey for sweetness/heat or another squeeze of lime if it needs more brightness. Enjoy.

Equipment Needed

1. Chilled rocks glass
2. Small plate (for the chili lime seasoning)
3. Pastry brush or small spoon (for rimming)
4. Microwave-safe bowl or small saucepan (to warm honey)
5. Blender or immersion blender
6. Fine-mesh strainer (optional, for a silky puree)
7. Cocktail shaker and jigger
8. Knife and cutting board
9. Citrus juicer or hand reamer

FAQ

Can I use store bought hot honey or do I need to make my own? A: Totally fine to use store bought, just taste it first cause some are way hotter or sweeter than others. If you wanna make your own, warm honey gently with sliced chiles like jalapeño or serrano for 10 minutes, let steep until cool then strain, simple and fresher.

What if I don't have a ripe mango or fresh mangos aren't in season? A: Use frozen mango chunks, thaw and blitz in a blender with a splash of water or lime juice. It works great and it's less expensive, don't add extra sugar if the mango is sweet enough.

Can I swap blanco tequila for reposado or añejo? A: You can, reposado adds a bit of oak and vanilla so the drink will be richer, añejo is heavier so it can overpower the mango. Blanco is best for a bright fruity margarita but use what you like.

How do I rim the glass so the hot honey and chili lime seasoning sticks? A: Put a little hot honey on a shallow plate or bowl, dip the glass rim in it, then press into the Tajin or chili lime seasoning. Chill the glass first so the rim hold better and try not to overdo the honey or it gets gloopy.

How can I control the spiciness without messing up the flavor? A: Start with the 3/4 oz hot honey then taste. Use less if you want milder heat, or swap for regular honey plus a thin slice of jalapeño in the shake so you can remove it later. Removing seeds cuts a lot of heat too.

Can I make this ahead or batch it for a party? A: Yes, mix tequila, orange liqueur and mango puree ahead, keep chilled up to 24 hours. Add fresh lime juice and ice right before serving, give it a quick shake so it's bright and not flat.

Hot Honey Spicy Mango Margarita Recipe Substitutions and Variations

Blanco tequila: swap with reposado for a smoother, oaky vibe, mezcal for a smoky kick, or vodka if you want a neutral base (same 2 oz).
Orange liqueur: use Grand Marnier for richer orange/cognac notes, orange curaçao, or 3/4 to 1 oz fresh orange juice plus 1/4 oz simple syrup if youre out of liqueur.
Fresh mango puree: use frozen mango chunks blitzed to a puree, canned mango puree or nectar, or 2 oz mango juice plus a few muddled mango pieces for texture.
Hot honey: make it quick by stirring regular honey with a pinch of cayenne or a splash of sriracha, or use agave syrup tossed with chili flakes, or a chili-infused simple syrup (simmer equal parts sugar and water with flakes then cool).

Pro Tips

– Warm the hot honey just enough so it runs, dont drown the rim though. A thin, even coat sticks better and wont gum up your sip. If someone hates spice do half the rim and leave the other side plain so they can choose.

– For a silky mango, pick a mango thats ripe but not mushy, blitz it then push it through a fine mesh if you want no strings or pulp. Freeze extras in ice cube trays so you can chill the drink without watering it down too fast.

– Control the heat by removing seeds from the jalapeño or using just one thin slice, you can always add more. If you want a smoother, built in spice, infuse the tequila with a halved jalapeño for a few hours and taste every couple hours so it doesnt get overpowering.

– Shake hard and strain twice, it really smooths the mouthfeel and gets rid of ice shards and bits of mango. Taste before you serve and tweak with a little more lime or hot honey, its way easier to add than to take away.

Hot Honey Spicy Mango Margarita Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

335

kcal

Equipment: 1. Chilled rocks glass
2. Small plate (for the chili lime seasoning)
3. Pastry brush or small spoon (for rimming)
4. Microwave-safe bowl or small saucepan (to warm honey)
5. Blender or immersion blender
6. Fine-mesh strainer (optional, for a silky puree)
7. Cocktail shaker and jigger
8. Knife and cutting board
9. Citrus juicer or hand reamer

Ingredients

2 oz blanco tequila
1 oz orange liqueur (Cointreau or triple sec)
1 oz fresh lime juice (about 1 lime)
2 oz fresh mango puree (about 1 ripe mango)
3/4 oz hot honey, plus extra for rimming
Chili lime seasoning (like Tajin) for the rim, about 1 tbsp
Ice
Mango slice and lime wheel for garnish, jalapeño slices if you want extra heat

Directions

Chill a rocks glass while you prep, then pour about 1 tbsp chili lime seasoning onto a small plate. Warm a little extra hot honey (5-10 seconds in microwave or stir over low heat) so it's runny and easy to work with.
Brush the warmed hot honey around the rim of the chilled glass, then dip the rim into the chili lime seasoning to coat. Set glass aside with some ice in it if you like it extra cold.
Peel and chop a ripe mango, then blitz about 2 oz mango chunks in a blender until smooth to make the 2 oz fresh mango puree. If you want a silky drink, strain the puree through a fine mesh.
In a cocktail shaker add 2 oz blanco tequila, 1 oz orange liqueur, 1 oz fresh lime juice, 2 oz mango puree, and 3/4 oz hot honey.
Fill the shaker with ice, seal and shake hard for 15 to 20 seconds until the outside of the shaker is frosty.
Fill your rimmed glass with fresh ice if you removed it, then double strain the cocktail into the glass to catch pulp or ice shards.
Garnish with a mango slice and lime wheel, add jalapeño slices if you want extra heat, and if the rim lost any honey touch it up with a dab of warm honey.
Taste and tweak: add a splash more hot honey for sweetness/heat or another squeeze of lime if it needs more brightness. Enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.