1-First, peel and chop the mangos, then blend them in a food processor with lemon juice, lime juice, ¾ cup water, and chopped habanero until smooth. Refrigerate the mango puree overnight in a quart-sized container to let the flavors meld.

2-Next, for margaritas on the rocks, fill a pitcher with ice, add the mango puree, tequila, orange liqueur, and agave nectar, then stir everything together. Add seltzer water last to keep that fizzy touch. If you prefer frozen ones, blend the mango puree with tequila, orange liqueur, agave nectar, seltzer water, and 1 cup of ice until thick, adding more ice if you want a slushier texture.

3-Don’t forget the fun part: prepare the salt rim by mixing chili powder and coarse sea salt on a plate. Rub the rims of your glasses with lemon and dip them into the spicy mixture for that extra kick. Finally, pour the margaritas into the glasses and garnish with habanero wheels or lime wedges to make it look as good as it tastes.