No need to mess with overly sweet mixes when making this drink. Simply defrost the sorbet (if you don’t like mango, use any flavor you like) mix and serve. There are 2 types of margarita drinkers, ones who like a salt rim and those who don’t. I’m a don’t. But, I do like it with this version. Maybe it’s the lime chili salt rim that I like? If you’re looking for a more classic margarita, I also have a delicious Lemon Lime Margarita recipe. Speaking of the lime chili salt rim, this Spicy Jalapeño Mango Margarita is made using mild chili pepper because I think the drink itself is spicy enough. The mild brings a lovely earthy flavor that pairs well with the sweet and salt. You can use spicy chili powder if you wish. To get a good coating on the rim of the glass, it’s best to use a shallow bowl that is just slightly larger in circumference than the glass you are using. This prevents the mix spreading out too much and preventing it stick to the rim. I like to make my own salt rim mix because I always have the spices in my cabinet and I can control how mild or spicy I want it. Store bought Mexican Tajin spice blend is an easy option too. If you can’t get mango sorbet, blend 1 cup frozen defrosted mango or fresh mango with 1 teaspoon sugar.
