- Level: Easy
- Total: 10 min
- Prep: 5 min
- Cook: 5 min
- Yield: 2 drinks
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 690
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 148 g
- Dietary Fiber
- 6 g
- Sugar
- 135 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 1322 mg
- Level: Easy
- Total: 10 min
- Prep: 5 min
- Cook: 5 min
- Yield: 2 drinks
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 690
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 148 g
- Dietary Fiber
- 6 g
- Sugar
- 135 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 1322 mg
Ingredients
Directions
- Preheat grill to high. Place mango and pineapple on grill, cook for 2 minutes, turn over and cook for 1 minute more. Remove from grill to a cutting board and let cool. Roughly chop the fruit and put in large glass or cocktail shaker with 1/2 cup of ice, muddle, and add simple syrup, lime juice and tequila. Shake or stir to combine.
- Combine chili powder and kosher salt on a small plate. Rub the rims of 2 serving glasses with pineapple wedge, and coat the rims with the chili powder/salt. Fill each glass 3/4 full with ice and pour in cocktail mixture.
