Mango Jalapeno Spicy Margarita

Ingredient Spotlight

Ancho chile powder

A powdered form of dried ancho chiles (mature poblano peppers) from Mexican cuisine; it has mild heat with sweet, fruity, raisin-like and mild chocolatey notes rather than bright heat. It’s commonly used in moles, rubs and Mexican sauces. Find it in Latin markets, the spice aisle of well-stocked supermarkets, or online. Substitute with New Mexico chile powder, pasilla powder, or a blend of mild chili powder plus a pinch of cocoa or smoked paprika to approximate the flavor.

Ingredient Spotlight

Ancho chile liqueur (Ancho Reyes)

Ancho Reyes is a Mexican liqueur made by steeping ancho chiles in a sugar spirit, yielding a sweet, smoky, mildly spicy liqueur with raisin, cocoa and toasted chile notes. It’s a specialty cocktail ingredient used to add chile flavor and depth without strong heat. You’ll find it at liquor stores with a broad cocktail selection or online; it’s less common than standard liqueurs. As a substitute, use a splash of mezcal or reposado tequila with a little ancho chile powder or chipotle syrup and simple syrup to mimic the smoky, sweet chile profile.

Ingredient Spotlight

Mango puree (fresh or thawed frozen, smooth)

Smooth mango puree is simply ripe mangoes puréed to a sauce-like consistency and used in cocktails, desserts and sauces; it’s common in tropical and Latin cuisines. It tastes intensely sweet, floral and tropical, with the characteristic mango aroma. You can buy frozen mango purée or thawed frozen diced mango in the freezer aisle, or make it by blending fresh ripe mango flesh. Substitute with blended canned mango, mango nectar, or very ripe fresh mango blended until smooth; if thinning is needed, add a little water or lime juice.