Hey look! I made us a Mango Margarita. But spicy. And oh so good.
I have this habit of taking photos of the menus at restaurants and bars we go to so I can try to recreate the meals or drinks at home. I seriously have a folder of iphone photos of restaurant menus on my computer. Some are hard to read since restaurants aren’t always that brightly it, I am not the best iphoneographer and I try to be somewhat sly in case menu photography is frowned upon. Either way – I have some awesome inspiration to try to recreate and adapt some of the amazing meals I have had in my life. Including this awesome mango margarita that I am sharing just in time for Cinco De Mayo. I know it is SO cliche to post a margarita for Cinco De Mayo, but this is too good not to share. Plus I am a sucker for tropical themed drinks and these mango margaritas are amazing.
When I first had this drink at an awesome Mexican restaurant near my house, Cantina Laredo, I thought there was a touch of spice to it. Turns out there wasn’t. My mouth was still on fire from the salsa and it lingered as I sipped my cocktail. The restaurant makes the marg with red bell peppers only, I decided to add HOT red peppers as well as the bell peppers because the spice really makes it. I love a sweet/spicy/salty combo in a cocktail. I also loved that these were served on the rocks. Typically fruity margaritas, like a mango margarita, is served blended and I am a 100% on the rocks girl.
When we first moved to Vegas my husband and I got a rare date night out and we went to the Chandelier bar at the Cosmopolitan for drinks before dinner. I asked the bartender what was their specialty and she said ” our blood orange cosmopolitan”. It was amazing and she told me what all was in it and one liquor I had never heard of , Solerno Blood Orange, was the ” secret ingredient”. I bought a bottle to try to recreate the cosmo at home and I have yet to make it. 2 years later I have yet to make it. I ended up using it in place of orange curacao/triple sec/ grand marnier in margaritas. When I saw that this mango margarita on the menu had Solerno in it, I knew I would love it. I still need to recreate those cosmos. Amazing cocktail.
After I found out that their margarita didn’t have spicy peppers in it, I was faced with two choices. Either include a really spicy salsa recipe to eat with chips and wash down with the mango margarita OR include a spicy red pepper. I went with the latter. I was cruising through Whole Foods and I saw these red peppers, Fresno Peppers, to be exact so I bought a couple to see how they were. I had my husband take a bite of one to see how spicy it was. He loved it and thought it would be perfect for the cocktails. So I muddled together some fresh mango, fresno pepper slices, red bell pepper chunks and I think these are even better than the restaurant makes.
- ½ fresh mango, diced (About ½ cup)
- 4 Tbsp diced red bell pepper, divided
- 2 Tbsp diced spicy red pepper ( I used Fresno peppers), divided
- 3 ounces silver tequila ( I used El Padrino Blanco)
- 2 ounces Solerno Blood Orange Liqueur
- 1 Tbsp simple syrup**
- 2 ounces mango juice (I used Ceres)
- salt for rimming glasses
- Rim the edges of two cocktail glasses with simple syrup and salt. Divide 1 tablespoon of the red bell pepper and ½ tablespoon of the spicy peppers between the glasses. Fill with ice.
- In a large tumbler or cocktail shaker muddle the mango, 3 tablespoons of the red bell pepper and 1 tablespoon of the spicy red pepper. Add the tequila, blood orange liqueur, simple syrup and mango juice and stir or shake well. Strain over the prepared cocktail glasses. Serve immediately.
You can always add more or less ingredients to your liking. More tequila, less spicy peppers.
I hope you enjoy these spicy chili pepper mango margaritas as much as I do!!