Backyard BBQ

Spicy Mango Margarita From Lynnette Marrero

May  5, 2021
1 Ratings
Photo by Rocky Luten. Prop Stylist: Megan Hedgpeth. Food Stylist: Samantha Seneviratne.
  • Prep time 5 minutes
  • makes 1 cocktail
Test Kitchen Notes

This summer-perfect margarita from Lynnette Marrero—award-winning New York City mixologist and bar director of Llama Inn and Llama San—requires a bit of planning, but once the ingredients are all set to go, it’s a cinch to pull together. And trust us, the effort is totally worth it. Dubbed the “Mano a Mango” by Lynnette, this spicy, tropical fruit-flavored cocktail calls on Patrón Silver Tequila, a homemade mango shrub, grilled pineapple juice, and a dash of hot sauce (she recommends pineapple-habanero). The result is the just-right balance of sweetness, tang, acidity, and heat—the perfect combo for a warm-weather sip. Bonus: The mango shrub and grilled pineapple juice recipes make enough for multiple cocktails, whether you want to mix up a big batch of margs or save some for later.

Want to shake up this cocktail at home? Have all the ingredients delivered straight to your door with our nifty Cocktail Courier kit.

This recipe is shared in partnership with Patrón Tequila. —The Editors

What You'll Need
Watch This Recipe
Spicy Mango Margarita From Lynnette Marrero
  • For the margarita:
  • 1 1/2 ounces Patrón Silver Tequila
  • 3/4 ounce mango shrub (see below)
  • 3/4 ounce grilled pineapple juice (see below)
  • 1/2 ounce freshly squeezed lime juice
  • 1/2 teaspoon hot sauce
  • 1 pinch salt
  • For the mango shrub and grilled pineapple juice:
  • 1 ripe mango, sliced
  • 1 cup apple cider vinegar
  • 4-5 cumin seeds, crushed
  • 6 pink peppercorns
  • 6 ounces agave nectar
  • 1 fresh pineapple, cored and sliced
  1. For the margarita:
  2. Add all the ingredients in a cocktail shaker filled with ice and shake vigorously to combine (30 to 40 seconds). Strain into an ice-filled glass and garnish with a grilled or dehydrated pineapple slice.
  1. For the mango shrub and grilled pineapple juice:
  2. Make the mango shrub: Place 1 cup sliced mango into a jar with a lid, and add the apple cider vinegar. In a pan, toast 4 to 5 crushed cumin seeds and 6 pink peppercorns over medium heat, until aromatic. Add them to the shrub.
  3. Screw the lid on the jar and let the shrub infuse for 3 days in a cool place (not in the refrigerator). You can also sous vide the shrub at 145°F for 2 hours.
  4. Once the desired fruit flavor is infused into the vinegar, strain the fruit and spices. Gently heat 1 cup of the mango shrub (don’t boil it) and stir in the agave nectar to balance the acidity. Let cool and store in the refrigerator.
  5. Make the grilled pineapple juice: Grill the sliced pineapple on a hot grill, giving the fruit a little char and caramelizing the sweetness. Let cool completely.
  6. Place the cooled, grilled fruit in a blender, then blend and strain the juice. Chill in the refrigerator until you’re ready to use.

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