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Chilli and mango margarita recipe

4 ratings

Transform your Christmas party into a Mexican fiesta with this fiery chilli and mango margarita. A quick vanilla and chilli sugar syrup adds heat to the sweet mango juice, while tequila and lime work together to make a Christmas cocktail that really packs a punch. See method

Serves 4
15 mins to prepare, plus cooling time
207 calories / serving

Ingredients

ice cubes
100ml vodka
100ml (3 1/2fl oz) tequila
400ml (14fl oz) mango juice
2 limes, juiced
150ml (1/4pt) prosecco or sparkling wine

For the vanilla and chilli syrup

1 vanilla pod
125g (4oz) granulated sugar
2 long red chillies, 1 halved

If you don't have any limes, try a lemon instead

Each serving contains

Energy
865kj
207kcal 10%
Fat
0g 0%
Saturates
0g 0%
Sugars
17g 19%
Salt
0g 0%

of the reference intake
Carbohydrate 17.6g Protein 0.3g Fibre 0g

Method

Start by making the syrup. Halve the vanilla pod and scrape out the seeds. Put the seeds into a small, heavy bottomed pan along with the sugar and 125ml (4fl oz) of water. Add the halved chilli. Heat the pan over a low heat until the sugar has dissolved. Increase the heat and boil vigorously for 1 min. Turn off the heat and leave to cool completely. Strain the syrup into a jug.
Put a handful of ice cubes into a large cocktail shaker; and add 4 tbsp of the syrup (you may not need all the syrup but it will keep well in a jam jar in the fridge for 3 months). Add the vodka, tequila, mango juice and the lime juice. Put the lid on the shaker and shake vigorously to combine.
Strain the cocktail into 4 chilled martini glasses and garnish with curls of chilli – to make these, use a potato peeler to peel strips of the whole chilli down its length. Curl around a pencil or a chopstick and add one to each drink.

See more Christmas cocktails