Charred Mango Ancho Mezcal Margarita

Charred Mango Ancho Mezcal Margarita
Charred Mango Ancho Mezcal Margarita | http://saltandwind.com One thing we've learned in life? When Kate of Hola Jalapeno throws a party, you want to make sure and be there – especially when said party is in her w...
Skill
Course
Cuisine
Ingredients
9
Hands-On Time
20 minutes
Total Time
1 hour, 30 minutes
Yield
4 cocktails
Servings
4
Season
Charred Mango Ancho Mezcal Margarita | http://saltandwind.com
Skill
Beginner
Course
Drinks
Cuisine
American, Mexican
Ingredients
9
Hands-On Time
20 minutes
Total Time
1 hour, 30 minutes
Yield
4 cocktails
Servings
4
Diet
Dairy-Free, Gluten-Free, Vegan, Vegetarian
Charred Mango Ancho Mezcal Margarita | http://saltandwind.com

One thing we've learned in life? When Kate of Hola Jalapeno 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 celabration that is Margarita Week

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.

Ingredients

  • 1 1/2 teaspoons ancho chile powder
  • 1/3 cup Maldon sea salt or other flaky sea salt, for garnish
  • 1 cup good quality Anejo tequila
  • 1 dried ancho chile
  • 2 large ripe mango

    peeled, plus a few slices for garnish

  • 3 ounces honey or simple syrup
  • 3 ounces freshly squeezed lime juice

    plus a few slices for garnish

  • 2 ounces mezcal joven
  • ice cubes

Instructions

For the salt: Mix together salt and chile powder in a wide, shallow dish. Set aside until ready to use. 

Tip

Salt can be made up to 2 weeks ahead. Store in an airtight container at room temperature unti ready to use. 

For the ancho 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. 

Tip

Tequila can be made up to 2 weeks ahead. Store in an airtight container at room temperature unti ready to use. 

For the charred 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 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). 

Tip

This is even better when down on a charcoal grill! 

For the 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 11/2 ounces of the honey or simple syrup. Fill 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.

Footnotes

More Mexico On Salt & Wind

How To Host A Tamale-Making Party
What To Eat and Where To Eat In Baja California
Mexico Travel Guide: Where To Eat, Shop, and Stay In Todos Santos

Did you know we lead boutique food and wine tours for food lovers? Come join our next Salt & Wind trip!

P.S. If you liked this story, you'll probably like our newsletter too! 

P.P.S. Did you make this recipe? Give us your thoughts by leaving a comment below and show us how it turned out by sharing it on Instagram with the #swsociety hashtag!

http://saltandwind.com/recipes/545-charred-mango-ancho-mezcal-margarita-cocktail-recipe

Comments