Spicy Cabo Wabo

Spicy Cabo Wabo



  • 1 mango, peeled, pit removed, cut into 2 pieces
  • 4 fresh pineapple rings, core removed
  • Ice
  • 3/4 cup simple syrup (equal parts sugar and water heated until the sugar dissolves)
  • 1/3 cup freshly squeezed lime juice, about 3
  • 4 ounces tequila (recommended: Cabo Wabo)
  • 1 tablespoon chili powder
  • 1 tablespoon kosher salt
  • Pineapple wedges for garnish



Preheat grill to high. Place mango and pineapple on grill, cook for 2 minutes, turn over and cook for 1 minute more. Remove from grill to a cutting board and let cool. Roughly chop the fruit and put in large glass or cocktail shaker with 1/2 cup of ice, muddle, and add simple syrup, lime juice and tequila. Shake or stir to combine.

Combine chili powder and kosher salt on a small plate. Rub the rims of 2 serving glasses with pineapple wedge, and coat the rims with the chili powder/salt. Fill each glass 3/4 full with ice and pour in cocktail mixture.