Cabo Wabo Cocktail

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  • Level: Easy
  • Total: 10 min
  • Prep: 5 min
  • Cook: 5 min
  • Yield: 2 drinks
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1 mango, peeled, pit removed, cut into 2 pieces

4 fresh pineapple rings, core removed


3/4 cup simple syrup (equal parts sugar and water heated until the sugar dissolves)

1/3 cup freshly squeezed lime juice, about 3

4 ounces tequila (recommended: Cabo Wabo)

1 tablespoon chili powder

1 tablespoon kosher salt

Pineapple wedges for garnish


  1. 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.
  2. 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.