I’m excited to share my Mango Jalapeno Margarita, a summer cocktail that blends bright mango with a spicy jalapeno kick for an intriguing sweet-and-spicy contrast.

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I always chase summer with a drink that surprises. This Spicy Jalapeño Mango Margarita is one of those where sweet mango puree meets sliced jalapeño and the kick makes you think twice, in a good way.

The blanco tequila lifts the whole thing so it feels bright not heavy, and the rim of Tajín or salt gives that cheeky crunch. I made it for a pool day and everyone kept asking what was in it, but it plays coy, like a good party secret.

If you like bold flavor pairings you’ll want this Mango Jalapeno Margarita in your rotation.

Ingredients

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Blanco tequila adds sharp agave bite, low sugar, alcoholic base that warms the drink.
Mango puree brings lush sweetness, vitamin A and fiber, tropical body and color.
Jalapeño slices give heat and a vegetal snap, tiny seeds make it hotter.
Fresh lime juice makes bright sour lift, adds vitamin C and balances sweetness.
Orange liqueur lends citrusy orange sweetness and aromatics, more depth then plain syrup.
Agave nectar sweetens smoothly, dissolves quick, subtle floral notes, high fructose compared to sugar.
Coarse salt or Tajín adds salinity and chili tang, heightens flavors and thirst quenching.

Ingredient Quantities

2 oz blanco tequila

1 oz orange liqueur (Cointreau or triple sec)

1 oz fresh lime juice (about 1 lime)

2 oz mango puree or mango nectar (about 1/2 cup fresh mango blended)

1/2 oz agave nectar or simple syrup

3 to 4 thin jalapeño slices, seeds optional

Ice, for shaking and serving

Coarse salt or Tajín for rimming the glass

Lime wheel, mango wedge and extra jalapeño slice for garnish

Optional: 1 oz club soda for a lighter finish

How to Make this

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1. Chill a rocks or coupe glass in the freezer for a few minutes, then rub a lime wedge around the rim and dip into coarse salt or Tajín to coat.

2. If using fresh mango, blend about 1/2 cup diced mango until smooth to make ~2 oz puree; push through a fine mesh if you want a silky drink.

3. In a cocktail shaker, add 3 to 4 thin jalapeño slices (seeds optional for heat), and 1/2 oz agave nectar or simple syrup; muddle gently just to release oils and flavor, don’t pulverize.

4. Add 2 oz blanco tequila, 1 oz orange liqueur, 1 oz fresh lime juice, and 2 oz mango puree or mango nectar to the shaker.

5. Fill the shaker with ice, cap it and shake hard about 12 to 20 seconds until the outside gets frosty.

6. Double strain into the prepared glass over fresh ice using a cocktail strainer and a fine mesh to catch jalapeño bits and pulp.

7. For a lighter finish, top with about 1 oz club soda and give it one quick stir, otherwise skip the soda.

8. Garnish with a lime wheel, a mango wedge and an extra jalapeño slice on top for looks and a little extra kick.

9. Taste and tweak: if it’s too spicy add a splash more agave, too sweet add a squeeze of lime, and remember removing jalapeño seeds will cut the heat a lot.

Equipment Needed

1. Freezer — to chill your rocks or coupe glass for a few minutes
2. Cocktail shaker (Boston or cobbler) with a tight lid for hard shaking
3. Jigger or measuring spoons (0.5 oz and 1 oz marks)
4. Blender or mini food processor to make the mango puree
5. Muddler (wooden or plastic) to gently bruise the jalapeño slices
6. Double-strain setup: cocktail/Hawthorne strainer plus a fine mesh sieve
7. Rocks glass or coupe glass plus fresh ice
8. Small shallow plate for rimming with coarse salt or Tajín
9. Cutting board, sharp knife and a bar spoon for garnishing and a quick stir

FAQ

Q: Can I make this non alcoholic? A: Yes, ditch the tequila and orange liqueur and use extra mango puree plus 1 oz orange juice or a splash of non alcoholic triple sec, add a little sparkling water for fizz and adjust lime to taste.

Q: How do I make it less spicy? A: Use 1 or 2 thin jalapeño slices and remove the seeds, or muddle very lightly; you can also short-infuse the tequila for 5 to 10 minutes then taste, that gives control over heat.

Q: What kind of mango should I use and how do I puree it? A: Ripe Ataulfo or Tommy Atkins are great, peel and cube the mango then blend with a splash of water until smooth, strain if you want it silky. Canned mango nectar works fine in a pinch.

Q: Can I make the mix ahead of time? A: Yep, mix the tequila, liqueur, lime, mango and sweetener and keep in the fridge up to 24 to 48 hours, but add ice and club soda right before serving because the fresh fizz and chill matter.

Q: Do I have to rim the glass with Tajín? A: No, coarse salt is classic and nice, Tajín adds a chile lime kick if you want more brightness. You can even do half salt half Tajín for best of both worlds.

Q: What tequila should I use if I want the best flavor? A: Use a decent blanco tequila for bright agave notes that play well with mango and lime. Reposado will work too but it brings oak and can change the profile.

Spicy Jalapeño Mango Margarita Recipe Substitutions and Variations

Blanco tequila: swap with reposado for a smoother, oakier feel, or mezcal if you want a smoky kick; vodka or silver rum work in a pinch but you lose agave character.
Orange liqueur (Cointreau or triple sec): use Grand Marnier for richer orange and cognac notes, or dry curaçao for a lighter orange, or 1/2 oz fresh orange juice + 1/4 oz simple syrup if your out of liqueur.
Mango puree/nectar: use frozen mango blended with a splash of water, canned mango nectar, or swap with peach or pineapple puree for a similar sweet tropical vibe.
Agave nectar/simple syrup: honey syrup (equal parts honey and warm water) or maple syrup for a deeper, woodsy sweetness, or cut back on sweetener and add a splash of club soda if its drier you want.

Pro Tips

1) Tame the heat slowly — start with fewer jalapeño slices and taste as you go. Its way easier to add spice than take it away, and letting the pepper sit with the sweet stuff for a minute will soften the bite.

2) Make the mango silky and freezer-friendly. Push puree through a fine sieve if you want a smooth drink, then freeze extras in ice cube trays so you can pop one or two in later for a quick mango boost.

3) Mind your ice and dilution. Use lots of small ice when shaking so the mix chills fast, but serve over one or two big cubes so the cocktail stays cold without getting watered down too quick.

4) Prep for parties and presentation. Infuse a bit of tequila with jalapeño for a few hours if you want even heat, or pre-mix the base (minus soda) and keep it chilled; garnish smartly, a scored lime wheel or chilled mango wedge makes it feel special.

Spicy Jalapeño Mango Margarita Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I'm excited to share my Mango Jalapeno Margarita, a summer cocktail that blends bright mango with a spicy jalapeno kick for an intriguing sweet-and-spicy contrast.

Servings

servings

Calories

310

kcal

Equipment: 1. Freezer — to chill your rocks or coupe glass for a few minutes
2. Cocktail shaker (Boston or cobbler) with a tight lid for hard shaking
3. Jigger or measuring spoons (0.5 oz and 1 oz marks)
4. Blender or mini food processor to make the mango puree
5. Muddler (wooden or plastic) to gently bruise the jalapeño slices
6. Double-strain setup: cocktail/Hawthorne strainer plus a fine mesh sieve
7. Rocks glass or coupe glass plus fresh ice
8. Small shallow plate for rimming with coarse salt or Tajín
9. Cutting board, sharp knife and a bar spoon for garnishing and a quick stir

Ingredients

2 oz blanco tequila
1 oz orange liqueur (Cointreau or triple sec)
1 oz fresh lime juice (about 1 lime)
2 oz mango puree or mango nectar (about 1/2 cup fresh mango blended)
1/2 oz agave nectar or simple syrup
3 to 4 thin jalapeño slices, seeds optional
Ice, for shaking and serving
Coarse salt or Tajín for rimming the glass
Lime wheel, mango wedge and extra jalapeño slice for garnish
Optional: 1 oz club soda for a lighter finish

Directions

Chill a rocks or coupe glass in the freezer for a few minutes, then rub a lime wedge around the rim and dip into coarse salt or Tajín to coat.
If using fresh mango, blend about 1/2 cup diced mango until smooth to make ~2 oz puree; push through a fine mesh if you want a silky drink.
In a cocktail shaker, add 3 to 4 thin jalapeño slices (seeds optional for heat), and 1/2 oz agave nectar or simple syrup; muddle gently just to release oils and flavor, don't pulverize.
Add 2 oz blanco tequila, 1 oz orange liqueur, 1 oz fresh lime juice, and 2 oz mango puree or mango nectar to the shaker.
Fill the shaker with ice, cap it and shake hard about 12 to 20 seconds until the outside gets frosty.
Double strain into the prepared glass over fresh ice using a cocktail strainer and a fine mesh to catch jalapeño bits and pulp.
For a lighter finish, top with about 1 oz club soda and give it one quick stir, otherwise skip the soda.
Garnish with a lime wheel, a mango wedge and an extra jalapeño slice on top for looks and a little extra kick.
Taste and tweak: if it's too spicy add a splash more agave, too sweet add a squeeze of lime, and remember removing jalapeño seeds will cut the heat a lot.

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.