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Grilled Mango Basil Margarita

The Grilled Mango Basil Margarita is a flavorful twist on the classic margarita, combining the smoky sweetness of grilled mango with the herbal freshness of basil. The addition of triple sec adds depth and richness to this delightful cocktail, making it perfect for a summer evening or special occasion.

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Grilled Mango Basil Margarita

Grilled Mango Basil Margarita

Prep Time: 4 minutes
No ratings yet
Course: Drinks
Cuisine: Mexican
Keyword: Cognac, Lime Juice, mango margarita, Margarita, orange juice,, Simple Syrup, Tequila, triple sec
Servings: 1
Author: Paul Kushner

Ingredients

  • 1.5 ounces tequila
  • 1 ounce Triple sec
  • 1 ounce lime juice
  • 0.75 ounce simple syrup
  • 0.5 ounce orange juice
  • Grilled mango
  • basil leaves
  • Tajin for rimming the glass
  • Grilled mango piece and basil sprig for garnish

Instructions

  • In a cocktail shaker, muddle the grilled mango with the triple sec until well combined.
  • Add the simple syrup, tequila, lime juice, orange juice, and basil leaves to the shaker.
  • Fill the shaker with ice and shake it well to chill and blend the ingredients.
  • Prepare your glass by brushing the rim with simple syrup and sprinkling it with Tajin.
  • Strain the mixture into the prepped glass filled with fresh ice.
  • Garnish with a grilled mango piece and a basil sprig.
  • Enjoy!
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Grilled Mango Basil Margarita offers a delightful combination of smoky, sweet, and herbal flavors. The triple sec provides a rich and warming depth, while the tequila adds a robust, earthy base. Fresh lime juice and clementine juice bring a bright and tangy note, balanced by the sweetness of the simple syrup. The basil leaves introduce a refreshing herbal twist, and the Tajin-rimmed glass adds a touch of spice and citrus. Garnished with a grilled mango piece and a basil sprig, this cocktail is as visually appealing as it is delicious.

Grilled Mango Basil Margarita
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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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