Chili Mangorita

Chili Mangorita


½ fresh mango, diced (about 1/2 cup)

4 tbsp (2 oz) Torani Mango Syrup juice

4 tbsp (2 oz) Torani Blood Orange Syrup

6 tbsp (3 oz) silver tequila

4 tbsp (2 oz) diced red bell pepper, divided

2 tbsp (1 oz) diced spicy red pepper, divided

salt for rimming glasses

1 tbsp (1/2 oz) simple syrup



Rim the edges of two cocktail glasses with simple syrup and salt. Divide 1 tablespoon of the red bell pepper and ½ tablespoon of the spicy peppers between the glasses. Fill with ice. In a large tumbler or cocktail shaker muddle the mango, 3 tablespoons of the red bell pepper and 1 tablespoon of the spicy red pepper. Add the tequila and Torani Syrups and stir or shake well. Strain over the prepared cocktail glasses. Serve immediately.