One thing we've learned in life? When Kate of Hola Jalapeno throws a party, you want to make sure and be there – especially when said party is in her wheelhouse (ie filled with creative Mexican flavors). That's why for yet another year, we're joining Kate in toasting Cinco De Mayo by being part of her celabration that is Margarita Week.
And this year we're bringing a smoky, spicy take on the classic mango margarita. We have nothing against a standard mango margarita: it's a little floral, sweet, and a totally refreshing take on the classic margarita cocktail. But this mango margarita variation brings some more depth by mixing together charred fresh mango, ancho chile tequila, and smoky mezcal.
peeled, plus a few slices for garnish
plus a few slices for garnish
For the salt: Mix together salt and chile powder in a wide, shallow dish. Set aside until ready to use.
Salt can be made up to 2 weeks ahead. Store in an airtight container at room temperature unti ready to use.
For the ancho tequila: Toast the dried ancho chile in a dry (no added oil) medium frying pan over medium heat until it gets browned in a few spots and smells fragrant, about 2 minutes. Remove from heat and add to the tequila and let soak for at least 1 hour. Depending on the heat level you like, you can either leave the ancho chile in the tequila or strain it off and discard it.
Tequila can be made up to 2 weeks ahead. Store in an airtight container at room temperature unti ready to use.
For the charred mango: Lightly oil a large grill pan and place over medium-high heat. Add the mango halves and place flat-side down in an oiled grill pan over medium-high heat and cook until the fruit softens slightly and there are black grill marks, about 5 to 10 minutes. Remove the mango from grill and let cool. Once cool enough to handle, place the mango in a blender and pulse until smooth (you may need to add a few spoonfuls of water to help it along).
This is even better when down on a charcoal grill!
For the cocktail: Rub some cut lime on a portion of the serving glasses then coat in a bit of the chile salt. Fill four rocks glasses with ice water and set aside until ready to use. In the bottom of a cocktail shaker, combine half the mango puree, 1 1/2 ounces of the lime juice 2 ounces mezcal, 2 ounces tequila, and 11/2 ounces of the honey or simple syrup. Fill shaker halfway with ice. Close and shake for 20 seconds until well chilled. Discard the ice water from the prepared glasses then add in clean ice. Strain the cocktail into the two rocks glasses and garnish with lime and mango slices. Repeat to make two more cocktails.
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