Spicy Mango Hibiscus Margarita
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 745
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 118
- Dietary Fiber
- 2
- Sugar
- 112
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 851
- Total: 1 hr 5 min (includes cooling time)
- Active: 15 min
Ingredients
1 mango
Kosher salt
1 jalapeño, sliced thin
1 1/2 cups tequila reposado
3/4 cup orange liqueur, such as Cointreau
2/3 cup Hibiscus Simple Syrup, recipe follows
1/2 cup freshly squeezed lime juice (from about 5 limes), plus 1 lime cut into 4 wedges
Hibiscus Simple Syrup:
1/2 cup dried hibiscus flowers (hibiscus tea will work if you cannot find dried flowers)
2 cups sugar
Directions
- Peel the mango. Slice the flesh of the mango away from the pit and cut the fruit into small dice about the size of a crouton. Reserve about a quarter of the diced mango for garnish.
- Put the mango in a large pitcher, then add a small pinch of salt and quarter of the sliced jalapeño. Muddle the fruit vigorously with a wooden spoon. (You want the fruit to release a lot of its flavorful juices.)
- To the same pitcher, add the tequila, orange liqueur, Hibiscus Simple Syrup and lime juice. Stir to combine.
- Fill 4 rocks glasses with ice. Add the remaining jalapeño to the glasses along with the reserved diced mango. Pour the margarita into one glass for yourself and for one each of three of your friends. Serve with lime wedges. Enjoy.
Hibiscus Simple Syrup:
- In a heat-safe container that can hold 4 cups or more of liquid, add the dried hibiscus flowers and set aside. Combine the sugar and 2 cups water in a small saucepan without stirring. Place on the stove over medium heat until the mixture boils, about 5 minutes. Turn off the heat and pour over the dried hibiscus flowers. Let cool, then store.