Escape to the tropics with this bold and refreshing Mango & Passion Fruit Chilli Margarita —a summer cocktail that balances sweet, tangy, and spicy in every sip. Juicy mango and sharp passion fruit are blended into a smooth purée, then shaken with white rum, lime juice and a hint of red chilli for just the right amount of heat. Finished with a zesty chilli-lime sugar rim, it’s the perfect drink for summer parties, BBQs, or a sunny evening treat.
Ingredients
Mango passionfruit purée (2 servings):
Mango: 1/2
Passion fruit: 2
Maple syrup: 3 Tbs
Cocktail (1 serving):
White rum: 50ml
Mango passionfruit purée: 30ml
Lime juice: 15ml
Bird eye chilli: 1/2
Ice cubes
Method
Mango passionfruit purée:
Start by slicing the mango in half. Use your knife to feel for the stone and cut just to the side of it.
Take the mango cheeks and score the flesh in a criss-cross pattern, being careful not to cut through the skin.
Turn each cheek inside out and scoop out the mango cubes with a spoon.
Halve the passion fruits and scoop out all the pulp, including the seeds and juice.
Add the mango cubes, passion fruit pulp, and maple syrup into a blender.
Blend until completely smooth. Strain the mixture through a fine sieve to remove the passion fruit seeds, leaving a silky purée.
Prepare chilli-lime sugar rim:
Zest a lime over a small plate, then add a pinch of chilli flakes and a teaspoon of sugar. Mix thoroughly and spread into a round well about the diameter of your glass.
Rub a lime wedge around the rim of your glass.
Dip the glass upside down into the chilli-lime sugar to coat the rim. Tap off excess sugar.
Make the cocktail:
In a cocktail shaker, combine white rum, fruit purée, lime juice, half a chilli and add enough ice cubes to just about fill the shaker.
Shake vigorously for 15–20 seconds, until the shaker feels icy cold.
Strain the margarita into your prepared glass, just below the rim. Serve immediately.
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