With a kick of spice and just the right touch of sweetness, this jalapeno-mango margarita is the perfect cocktail to liven up your next gathering. Made with fresh jalapeno, mango and splash of mango nectar for an extra fruity burst, everyone always loves the spicy-and-sweet twist on your typical margarita, and it's the quintessential sipper for those leisurely patio nights with your favorite people.
Why You'll Love This Recipe
Now that spring is finally here, I've fully entered margarita mode, and I have to say it's a good place to be. Sure, I drink margaritas year-round because I don't believe in depriving myself, but I don't have to tell you that margaritas are the ultimate warm-weather cocktail, especially when mango is involved.
At the same time, the jalapeno comes in to give this cocktail a touch of warmth. The daytime temperature may be creeping up, but there’s still a little chill in the air once the sun goes down. I love that spicy warmth the jalapeno adds.
Of course, that’s not to say this jalapeno-mango margarita isn’t delicious every day of the year like any other margarita. That would be nonsense. But if you’re looking for a margarita that’s especially perfect to welcome spring, this recipe is it.
And now to make our jalapeno-mango margarita. We start by cutting a jalapeno into slices and dicing a mango.
I like to dice a mango by first using a paring knife or Y-shape peeler to cut off the peel. As we slice away the peel, we keep the cut shallow to preserve as much fruit as possible. Then, we cut the mango in half from the top down.
When cutting the mango in half, slice slightly off center on the tallest side of the fruit. Mangoes have a large seed in the middle, so if you cut in the center, you won't be able to make it all the way down. Now we cut the other side as well as the two thinner sides and dice the fruit. In case it's helpful, this video from Real Simple gives a 30-second demo.
Or you could get super lazy and use thawed frozen diced mango. I won't judge.
With our jalapeno and mango prepared, we toss them into a cocktail shaker and muddle. Now we add some mango nectar along with fresh lime juice, tequila, your favorite orange liqueur and ice. Pop on the top and give it a good shake.
For the tequila, blanco tequila is commonly used, but I prefer my margaritas with reposado tequila. Blanco tequila doesn't spend any time aging while reposado tequila sits in oak barrels for a bit. The aging process gives reposado a smoothness and more nuanced flavor that's delicious in margaritas. Of course, use what you like, but that's my preference.
If you want to get fancy, run a lime slice along the rim of your glass and sprinkle some sea salt and chili powder on a plate. Dip the rim of the glass into the salt-chili powder mixture, and we now have a fun garnish.
Add some ice to that beautifully garnished glass and strain in the margarita. Feel free to add some leftover mango or jalapeno to your drink as well. Sip and smile because margarita season is finally here.
Can I Make Nonalcoholic Option?
Sure! If you need a mocktail verision of this jalapeno-mango margarita, replace the tequila with sparkling water and the orange liqueur with a splash of orange juice. Make sure you don't add the sparkling water to the cocktail shaker, though. Mix everything else up and stir in the sparkling water at the end.
I'm a sucker for fish and shellfish with mango salsa, so it makes sense that this jalapeno-mango margarita would also be delicious with a nice seafood entree. Keeping with the Mexican theme, you can't go wrong with a big pan of seafood enchiladas with a green chile sauce and a jalapeno-mango margarita on the side.
When you need a nice evening on the patio with a cocktail in hand, I hope you try this jalapeno-mango margarita. I have no doubt this drink with good company will put you in your happy place.
Love Your Tequila Cocktails?
- Raspberry-peach margarita
- Cucumber-jalapeño margarita
- Triple citrus tequila smash
- Fresh cherry margarita
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- Cocktail shaker
- Jigger or small measuring cup
- Citrus juicer
- Sea salt for garnish, optional
- Chili powder for garnish, optional
- 2 fresh jalapeño slices cut about ½-inch thick
- ¼ cup diced mango
- 1 ounce freshly squeezed lime juice about 1 lime
- 2 ounces mango nectar
- 2 ounces tequila preferably reposado
- 1 ounce orange liqueur preferably Grand Marnier or Cointreau
- If making the garnished rim, mix together some sea salt and chili powder on a small plate. Run a slice of lime around the rim of the serving glass and turn into the salt-chili powder mixture. Turn over and add ice.
- In a cocktail shaker, muddle the jalapeno slices and diced mango to release the oils from the jalapeno slices and break down the mango.
- Add the lime juice, mango nectar, tequila, orange liqueur and ice. Pop on the cocktail shaker top and shake vigorously for at least 15 seconds.
- Strain the margarita into ice-filled glass. Enjoy!
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.