When I make a big pitcher of hot honey mango Tajín margaritas for Sunday game days, cookouts, or family get-togethers, this one disappears fast. Friends always ask me to make it every time. You can adjust the spice level, but I love adding small chiles de árbol—they give it a beautiful pop of red and just the right kick.
Why You’ll Love This Recipe
- Easy to make – Blend, shake, and pour.
- Sweet and spicy – Fresh mango and hot honey balance the heat.
- Tajín rim – Adds the perfect tangy, salty finish.
Equipment You’ll Need
- Blender – For the mango purée.
- Cocktail shaker – If making it shaken.
- Measuring jigger – For precise pours.
- Citrus juicer – To get fresh lime juice.
- Small plate – For rimming the glass with Tajín.
- Ice cubes – To keep it chilled.
What You’ll Need (With Substitutions!)
For the Mango Purée:
- Frozen organic mango chunks – Naturally sweet and smooth. Fresh mango works too.
- Hot honey – Adds spice and sweetness. Regular honey + a pinch of cayenne works too.
- Chili powder (optional) – A little extra heat if you like it spicy.
- Water or lime juice (if needed) – Helps thin the purée if it’s too thick.
For the Margarita:
- Tequila – Blanco for a crisp taste, reposado for a smoother finish. Mezcal works for a smoky twist.
- Fresh lime juice – Brightens the drink. Lemon juice works in a pinch.
- Cointreau – Adds a citrusy depth. Triple sec or Grand Marnier can be used instead.
- Mango purée – The base of the drink (from Step 1).
- Ice – Keeps it chilled.
- Tajín – For the rim and an extra sprinkle on top. Chili powder + salt is a good alternative.
- Dried árbol pepper – Infuses a slow, smoky heat. Swap with a thin slice of fresh jalapeño for a similar kick.
- Extra hot honey – For drizzling inside the glass. Agave syrup works if you want sweetness without spice.
- Lime wedge – For garnish.
Tips
Use ripe mangoes – They blend smoother and taste sweeter.
Chill your glass – A cold glass makes every sip even better.
Adjust the spice – Add more hot honey or a little extra Tajín for more heat.
Step-by-Step Instructions
Step 1: Make the Mango Purée
- Blend frozen mango and hot honey until smooth. Add chili powder if you want extra heat.
- If it’s too thick, add a splash of water or lime juice to thin it out.
- Taste and adjust—add more honey or spice if needed.
- You’ll end up with about ¾ to 1 cup of purée. Store extra in the fridge for later.
Step 2: Rim the Glass
Rub a lime wedge around the rim of your glass, then dip it into Tajín to coat the edge.
Step 3: Mix the Margarita
- For a frozen margarita: Blend tequila, lime juice, Cointreau, mango purée, and ice until thick and slushy.
- For a shaken margarita: Shake everything with ice in a cocktail shaker, then strain into the glass over fresh ice.
Step 4: Pour & Serve
Fill the Tajín-rimmed glass with your margarita—blended for a frosty texture, shaken for something smoother.
Step 5: Drizzle & Garnish
For a milder spice: Rinse the dried árbol pepper and remove the seeds before adding it to the drink.
For extra heat: Drop it in whole with the seeds intact and let it infuse as you sip.
How To Serve It
Serve in a Tajín-rimmed glass with extra lime wedges and fresh mango slices.
What To Serve With Hot Honey Mango Tajín Margaritas
- Crispy Bang Bang Chicken Bites – Bite-sized chicken with a crispy coating and a sweet, spicy sauce.
- Mini Crispy Baked Ground Beef Tacos – Crunchy, cheesy, and perfect for dipping.
- Pickle Pico De Gallo – A tangy, crunchy salsa to snack on.
I love reading your comments, and I try to get to all of them! Have you made a hot honey mango Tajín margarita before? Let me know what you think!
Hot Honey Mango Tajín Margarita
This hot honey mango Tajín margarita is made with fresh mango, lime juice, tequila, and a spicy honey kick. Serve in a Tajín-rimmed glass with chiles de árbol.
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1 Blender
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1 Cocktail shaker
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1 Measuring jigger
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1 Citrus Juicer
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1 Small plate
Mango Purée Ingredients:
- 1 cup frozen organic mango chunks
- 1-2 tsp hot honey
- Pinch of chili powder optional
Margarita Ingredients:
- 2 oz tequila
- 1 oz fresh lime juice
- ¾ oz Cointreau
- ½ cup mango purée
- 1 cup ice
- Tajín for rim and garnish
Garnish:
- lime wedge for garnish
- 1 dried árbol pepper
Make the Mango Purée
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Blend mango, hot honey, and chili powder until smooth. If too thick, add a splash of water or lime juice.
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Rim the Glass: Run a lime wedge around the rim and dip it into Tajín.
Mix the Margarita:
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For frozen: Blend tequila, lime juice, Cointreau, mango purée, and ice until smooth.
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For shaken: Shake everything with ice, then strain into a Tajín-rimmed glass over fresh ice.
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Garnish & Serve: Drizzle hot honey inside the glass. Rinse and deseed the árbol pepper before adding for a milder spice, or leave the seeds in for extra heat. Garnish with a lime wedge.
Tips
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Make extra puree and keep it cold for another round later.
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If the puree’s too dense, loosen it with a splash of lime juice.
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Crank up the heat with more chili or honey if you like it bold.