A mango habanero margarita recipe that is sure to be a hit with your friends and family. Everyone loves this sweet, spicy drink!
Mango habanero margaritas
Mango habanero margaritas
- 1/4 cup freshly squeezed lime juice (about 2 limes)
- 3 tablespoons sugar, or to taste, plus more for rimming the glass
- 1/2 cup silver tequila (like Patron Silver) or reposado tequila (like Herradura Especial)
- 2 cups cubed mango (you can buy frozen sliced mango at most grocery stores, but if you have fresh ripe mangos on hand that’s even better!)
1 cup cubed pineapple (you can buy frozen sliced pineapple at most grocery stores, but if you have fresh ripe pineapples on hand that’s even better!) 1/2 cup chopped cilantro leaves plus more for garnish 1/4 cup freshly squeezed orange juice (about 1 orange)
Ingredients:
- 1/4 cup mango nectar
- 1/4 cup lemon juice (fresh, if possible)
- 1/4 cup orange marmalade
- Zest from one lime
If you’re using the tequila blanco you’ll want to add a little honey or agave to balance out any bitterness. If you’re using reposado or aejo then feel free to leave it out altogether!
The lime juice and orange marmalade are both optional, but I personally think they add a nice depth of flavor. The key here is to use high-quality ingredients so you don’t end up with something that tastes like a cocktail from the 90’s!
1/4 cup mango nectar
1/4 cup mango nectar
If you want to make this a little bit more of a long drink, add some ice and water. If you’re going for the margarita experience, skip the ice and water. The mango nectar makes this a sweet drink but not overly so–and it also helps balance out all that heat from the habanero pepper. If you can’t find mango nectar at your local grocery store or farmers’ market (it’s hard to come by!), try making your own: just blend together pureed mangoes with equal parts sugar syrup until smooth, then strain through cheesecloth into an airtight container until cool before refrigerating up to 2 weeks (or freezing indefinitely).
1/4 cup lemon juice
1/4 cup lemon juice (fresh, if possible)
1/4 cup lemon juice (fresh, if possible)
Lemon juice is a common ingredient in the world’s most popular cocktails–including margaritas. It adds tartness, acidity and brightness to drinks that needs it. If you’re looking for a way to add some zing to your next cocktail party or get together with friends, try adding some of this citrus fruit into your mix.
Lemons are one of the most versatile ingredients in a bartender’s arsenal, and they can be used in a wide range of cocktails. From lemon drop martinis to whiskey sours, lemons add a fresh twist to any drink. You can even use them to make homemade limoncello or lemon curd!
1/4 cup orange marmalade
Orange Marmalade is a sweet, jam-like condiment made from oranges. It can be used as an ingredient in cooking or eaten on its own as a spread.
While orange marmalade and orange preserves are both made from fruit and sugar, they differ in several ways:
- Orange Marmalade has smaller pieces of fruit than orange preserves do.
- The flavor profile of the two products varies greatly because of the addition of zest (the peel) during the cooking process for one type but not the other; this results in less bitterness when using fresh oranges versus canned fruits for your recipe–although we recommend using both types if possible!
If you don’t have any homemade version on hand then another option would be simply substituting some lime juice instead; however this may cause some slight discoloration due to oxidation occurring over time so try adding fewer ounces per batch until finding what works best before serving guests later tonight 🙂
zest from one lime
To zest the lime, use a microplane grater or vegetable peeler to remove the colored part of the rind. Don’t use a knife, as it will make your drink too spicy. Only zest what you need for this recipe–you can store any extra zest in an airtight container in your refrigerator for up to two weeks; it makes an excellent addition to marinades and vinaigrettes!
When using fresh habaneros in this recipe (or any other spicy ingredient), it is important not to overdo it: Start small with one pepper and add more if necessary based on how hot your palate finds them at first taste testing. If you’re unsure about how much heat can handle, we recommend adding no more than three peppers per batch at first–and keep in mind that different brands’ sauces may vary widely from each other when it comes both flavor profile/intensity as well as spiciness level per serving size (i e ounce).
1 tablespoon honey or agave (optional)
- 1 tablespoon honey or agave (optional)
- If you use honey, you may need to add more tequila.
- If you use agave, it will be sweeter. You may need to use less tequila so that the balance between sweet and spicy is correct.
Habanero hot sauce is available at most grocery stores in the international foods aisle; habanero peppers are not always available there but can be found at specialty markets like Whole Foods or Trader Joe’s. Habanero hot sauce should not be used in place of habaneros–the flavor profile will be different because of their different ingredients!
1 cup tequila blanco, reposado or aejo (see note above)
1 cup tequila blanco, reposado or aejo (see note above)
1/2 cup mango nectar or juice
1/2 cup fresh lime juice (about 4 limes)
1 teaspoon habanero pepper puree (to taste)
2 tablespoons habanero hot sauce (see note above)
- 2 tablespoons habanero hot sauce (see note above)
- 1 teaspoon lime juice, freshly squeezed
- 1/2 cup mango nectar or fresh mango puree (see note above)
2 tablespoons white vinegar 1/2 teaspoon salt 1/4 cup freshly grated ginger
I really don’t think that recipe includes mango and habanero.
I really don’t think that recipe includes mango and habanero.
The recipe is for a margarita with mango, tequila, orange liqueur, lime juice, agave syrup and habanero hot sauce.
How hot is habanero hot sauce? It’s definitely not for the faint of heart. The Scoville scale, which measures the heat in peppers, puts habaneros at 150,000 to 325,000 units. By comparison, jalapenos are 2,500 to 5,000 units and tabasco sauce is between 2,500 and 8,000 units.
I’m not a big fan of margaritas, but I do like mangoes and habaneros. If you do too, then this recipe is for you!