Mangoes + Sannam Guntur chillies = Straight. Up. Swoon. The fruity, medium-bodied heat of the chillies play off the creamy, floral sweetness of peak-season mangoes for a crushworthy pairing. Add in smoky mezcal and a hearty dose of lime, and you’ve got yourself a party (whether it’s a party for one or a few friends, it’s one you want an invite to).

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Ingredients

For the mango lime purée

1–2 ripe mangoes, peeled and diced into ½-inch cubes (about 12 ounces of cut fruit total)
1 cup water
1/4 cup agave syrup, plus more to taste
2 Baraka Cardamom pods, lightly crushed
1/4 teaspoon kosher salt
Zest of 1–2 limes, finely grated (about 2 teaspoons)

For the margaritas

6 ounces mezcal
6 ounces mango lime purée
4 ounces fresh orange juice
3 ounces fresh lime juice
Ice
2 teaspoons kosher salt
1 teaspoon powdered Guntur Sannam Chillies
Lime wedges or wheels, for garnish

Methods

To make the fruit purée, combine the mango, water, agave syrup, cardamom pods and salt in a medium saucepan. Bring to a simmer over medium high heat and then turn off the heat (you just barely want to cook the fruit). Let the mixture cool until warm to the touch, about 10–15 minutes. Transfer the mango mixture, removing and discarding the cardamom pods, to a blender along with the lime zest and blend until smooth. Taste and add more agave syrup to reach desired sweetness, if necessary. Transfer the syrup to an airtight container and store in the refrigerator for up to a week.
To make the margaritas, fill a pitcher with ice. Add the mezcal, mango lime purée, orange juice, 2 ounces of lime juice and a pinch of salt and stir until fully chilled, about 2 minutes.
Place the remaining ounce of lime juice in a shallow bowl or plate. Combine the salt and the powdered chillies in another shallow bowl or plate and mix well. To serve, dip the rim of a glass in the lime juice and then in the chilli salt mixture. Repeat with the remaining glasses, depending on how many you are serving, and then fill each with the smoky mango margarita. Garnish each cocktail with a lime wedge or wheel, raise your glass and enjoy!

*If you’re tight on time and want mango marg vibes ASAP, this drink can be made with store bought mango nectar. You’ll just need a little extra nectar than the amount of mango purée the recipe calls for—and, don’t forget to add some finely grated lime zest before mixing up your pitcher of margaritas. That being said, we highly recommend making the syrup. Baraka cardamom adds a layered citrus undertone, while fresh lime zest added at the end provides a bright zing. The recipe makes a double batch of purée, so you’ll have more on hand for extra cocktails. Or combine equal parts mango purée and lime juice over ice and top off with seltzer water for a refreshing alcohol-free spritzer.

Asha's Smoky Mango Margaritas

Recipe by: Asha Loupy

Serves 4

Ingredients

For the mango lime purée

1–2 ripe mangoes, peeled and diced into ½-inch cubes (about 12 ounces of cut fruit total)
1 cup water
1/4 cup agave syrup, plus more to taste
2 Baraka Cardamom pods, lightly crushed
1/4 teaspoon kosher salt
Zest of 1–2 limes, finely grated (about 2 teaspoons)

For the margaritas

6 ounces mezcal
6 ounces mango lime purée
4 ounces fresh orange juice
3 ounces fresh lime juice
Ice
2 teaspoons kosher salt
1 teaspoon powdered Guntur Sannam Chillies
Lime wedges or wheels, for garnish

Methods

To make the fruit purée, combine the mango, water, agave syrup, cardamom pods and salt in a medium saucepan. Bring to a simmer over medium high heat and then turn off the heat (you just barely want to cook the fruit). Let the mixture cool until warm to the touch, about 10–15 minutes. Transfer the mango mixture, removing and discarding the cardamom pods, to a blender along with the lime zest and blend until smooth. Taste and add more agave syrup to reach desired sweetness, if necessary. Transfer the syrup to an airtight container and store in the refrigerator for up to a week.
To make the margaritas, fill a pitcher with ice. Add the mezcal, mango lime purée, orange juice, 2 ounces of lime juice and a pinch of salt and stir until fully chilled, about 2 minutes.
Place the remaining ounce of lime juice in a shallow bowl or plate. Combine the salt and the powdered chillies in another shallow bowl or plate and mix well. To serve, dip the rim of a glass in the lime juice and then in the chilli salt mixture. Repeat with the remaining glasses, depending on how many you are serving, and then fill each with the smoky mango margarita. Garnish each cocktail with a lime wedge or wheel, raise your glass and enjoy!