Spicy Mango Moscow Mule with muddled jalapeño, chilled vodka, fresh mango purée, lime juice and ginger beer starts off a little fruity and ends with a lingering spice that entices you to take another sip.
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Tropical Moscow mule recipe
Combine the fruit-forward, lingering spice of a spicy mango margarita with the warm ginger of a Moscow mule and you hav this delicious mango moscow mule recipe.
A simple but super impressive Moscow mule recipe that’s easy to whip up at home for yourself, or for a crowd!
This post has been sponsored by Q Mixers. All thoughts and opinions are my own.
I love mango cocktails and anything that mixes fruit and spice – especially Moscow mules. And this one has it all! Fruitiness from fresh mango puree, warm spice from ginger beer and lingering heat from the chili pepper.
Ingredients
- Ginger beer – ave the ginger ales and super sweet ginger beer sodas for sipping and reach for a great high quality ginger beer like Q Mixers ginger beer.
- Mango – both mango purée and mango spears for garnish. To pick a ripe mango look for fruit with a smooth peel that is not too soft but gives to the pressure of your finger. Alternatively you can also use frozen mango chunks or canned mango purée or juice.
- Jalapeño or other chili like Thai red or habanero adds just another notch of spice. Not a fan of spice? Simply leave it out for a regular mango moscow mule.
- Vodka – Use whatever vodka you’ve got. No vodka? Play around with tequila, whiskey or even gin or leave out the alcohol all together for a Spicy Mango Mocktail.
- Lime – Fresh lime juice is always ideal, but bottled lime will do in a pinch.
- Chili salt – Make chili salt at home by mixing whatever chili powder and salt you have on hand. Combine together on a small plate and use to rim the glasses or dip mango spears in as garnish.
Step by step instructions
- Make fresh mango puree peel and add mango chunks to a blender or food processor. Squeeze in some lime and enough water to get it moving (about ¼ cup of water per mango depending on size). Use immediately or store refrigerated for up to 7 days.
- In a large shaker add 1 jalapeño round (deseeded if desired). Press down with the back of a wooden spoon or a muddler to crush, releasing the oils. Add mango puree, vodka and lime juice. Shake to combine.
- Pour over ice into a copper mug or tall glass, straining to remove the jalapeño. There’s no need to strain over ice if omitting the jalapeño, simply pour it all in a mug instead.
- Top with ginger beer.
- Garnish with a chili-dipped mango spear. To make mango garnish simply peel and cut a large spear from mango. Using a sharp knife score overlapping lines across the top edge of the spear and dip in chili salt before serving.
- Enjoy!
Make ahead Moscow mules
Both the mango purée and infused vodka can be made ahead of time and used when desired. The puree can be refrigerated for up to 3 days. The vodka can infuse for up to a month with fresh jalapeno. Just keeep in mind the longer it infuses, the stronger it will be.
Mix up a big batch cocktail in a pitcher to serve cocktails all night without having to ‘man the shaker’. Simply combine mango purée, lime juice and vodka in a large pitcher and stir in jalapeño slices. When ready to serve remove jalapeño, add ice and top with ginger beer.
Make it your own
- Want it spicier? Use an infused vodka (either habanero or jalapeño) or muddle more jalapeños in the shaker.
- Less spicy? Omit the jalapeños all together. Q Ginger Beer has a bit of spice already mixed in!
- Alcohol free version – Simply omit the vodka and add more ginger beer for a refreshing and fun beverage sans alcohol.
Ingredients
- 3 ounces Q Mixers Ginger Beer
- 1.5 ounces vodka habanero or jalapeño infused optional
- 1 ounce mango purée
- .5 ounce lime juice from about ½ lime
- 1 ¼ inch jalapeno round
Instructions
- Make mango puree. Peel mango and add flesh to a blender or food processor, reserving a few spears for garnish. Add the juice of ½ a lime and enough water to process the fruit and turn it into a pourable puree. Cover and refrigerate until ready to use, up to 3 days.
- In a large shaker add 1 jalapeño round (de-seeded if desired). Press down with the back of a wooden spoon or a muddler to crush, releasing the oils.
- Add mango puree, vodka and lime juice. Fill shaker with ice and shake to combine.
- Strain mixture over ice in a copper mug or tall glass. There's no need to strain over ice if omitting the jalapeño, simply pour it all in a mug instead.
- Top with Q Mixers Ginger Beer and garnish with a chili-dipped mango spear.
Nutrition
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