One thing we’ve learned in life?
When Kate of Hola Jalapeño 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 celebration that is Margarita Week.
Mezcal Twist On A Mango Margarita
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. Want to make it? Then follow this Charred Mango Ancho Mezcal Margarita Cocktail recipe.
Charred Mango Ancho Mezcal Margarita Cocktail Recipe
For The Chile Salt:
- 1 1/2 teaspoons ancho chile powder
or Tajín chile-lime seasoning
- 1/3 cup Maldon sea salt or other flaky sea salt, for garnish
For The Ancho-Infused Tequila:
- 1 cup good quality Añejo tequila
- 1 dried ancho chile
For The Charred Mango:
- neutral oil (like canola, grapeseed, or peanut oil)
- 2 large ripe mango
peeled, plus a few slices for garnish
For The Mezcal Margarita Cocktails:
- 3 ounces honey or simple syrup
- 3 ounces freshly squeezed lime juice
plus a few slices for garnish
- 2 ounces mezcal joven
- Ice cubes
- Make The Chile Salt: Mix salt and chile powder in a wide, shallow dish. Set aside until ready to use.
- Make The Ancho-Infused 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.
- Char The 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 the 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).
- Make The Margarita 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 1 1/2 ounces of the honey or simple syrup. Fill the 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.