Mango Chili Pop Cocktail

Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.

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Serves 1.

6 oz. Mango Juice
2 oz. Heritage Distilling Mango Vodka
Sparkling lime water, optional
2 tsp. ancho chili powder*
1 tsp. sea salt
1 lime (for garnish and rimming the glass)
Ice cubes*
Chili Mango Pops, for fun! (I found mine at the 99 Cent store)

*To make ancho chile powder: grind dried ancho chile in a coffee or spice grinder till a fine powder.
**I recommend making mango juice or limeade ice cubes the night before. Just pour your juice of choice into an ice cube tray and allow to freeze for several hours or overnight.

Use ½ of the lime and squeeze into a shallow bowl. In a separate bowl mix the chili powder and salt. Dip your cocktail glass into the lime juice then the chili powder mixture, twisting to coat completely.

Fill glass with ice cubes.

Add in mango juice, mango vodka, stir, and top off with sparkling lime water and an extra pinch of chili powder if desired.

Garnish with lime slice and mango pop.