Maguey and Mango 1.000

M. Carrie Allan

Spirits May 21, 2014

This cocktail has the whiff of smoke that suggests it's spent time over the fire. And it has -- but you don't have to do the sweating, as the smoke comes from the mezcal and the addition of a small amount of smoky Islay scotch (Ardbeg or Laphroaig are good options).

The best option here is to use fresh, ripe pureed mango. You can use the commercial mango nectar, but be advised that it may be even sweeter than the fresh fruit and you may want to add a little lime if you do.

Where to Buy: We found Ancho Reyes, a smoky chili liqueur, at Ace Beverage. Chili lime salt (we used Tajin) can be found at many Latino markets and is a great spice to have around for margarita rims.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 1 servings

  • 1 slice lime
  • Chili lime salt
  • Ice
  • 1 1/2 ounces fresh pureed mango
  • 1/4 ounce smoky Islay Scotch whisky
  • 1/4 ounce Ancho Reyes chile liqueur (see headnote)
  • 1 ounce mezcal
  • 1/2 ounce fresh lime juice


Rub a slice of lime around half the outside rim of a small margarita glass. Roll the rim over a pile of chili lime salt to form a salt-edged rim.

Add several ice cubes to a cocktail shaker, then add the mango puree, Scotch, chili liqueur, mezcal and lime juice. Seal and shake vigorously for 30 seconds; strain into the rimmed margarita glass.

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Recipe Source

From Spirits columnist M. Carrie Allan.

Tested by M. Carrie Allan.

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