If I told you that these margaritas had Daniel and I fervently dancing in our living room on a Sunday afternoon, would you be more or less inclined to make them?

I’m assuming the answer is more, because we’re friends – and we’re into the same kind of things.

Either way, you simply must try these margaritas. I’m really hoping you’re into mango – because it’s kind of an important component.

Purée fresh mango with a bit of lime juice and then mix it with the standard margarita ingredients: Tequila and orange liqueur. Add a drizzle of agave for sweetness – and then the secret ingredient, grapefruit soda. I have no idea why it works here, but it does. Brilliantly.

If you have leftover mango purée, freeze it. I did – and I’m quite happy about it.

And then, there’s the chili salt. Sounds fancy, right? Chili powder, meet Kosher salt. Get to know each other – because you’re a great combination. And why not invite a little sugar to the party? All together, these three ingredients balance each other perfectly.

I’m telling you: You will *love* these margaritas.

If you like mango… And tequila. I really hope you do like tequila. That’s important if we’re going to continue to be friends.

Mango Margaritas with Chili Salt

Adapted from David Yan via Food & Wine

• 2 fresh mangoes, peeled and roughly chopped
• 4 limes, plus 1 to cut into wedges for serving
• 1 cup grapefruit soda
• 1 cup good silver tequila
• 1/2 cup orange liqueur
• 2 – 3 tablespoons agave nectar {depending on how sweet you like it}
• 3 cups ice

Chili Salt:

• 1 tablespoon kosher salt
• 1 tablespoon chili powder
• 1 teaspoon sugar
• 1 lime wedge from above

To make the chili salt, combine first three ingredients on a small plate. Take a small lime wedge and rub it onto the edges of your margarita glasses. Now, dip the rim of each glass into the plate of chili salt.

Purée the cut up mangoes and the juice of two limes in a blender. Pour mango purée into a container, leaving one cup of the purée in the blender. Juice two more limes into blender, and add the rest of the ingredients. Blend and pour into salted glasses.

Depending on the size of the mangoes you use, you may have extra purée. If you have an extra cup, you can freeze it and save it for another batch. If you have less, I’d probably just add it to the pitcher once there is room and then add other ingredients accordingly for another batch.

Makes approximately 6 servings.