Chili Mango Bloody Mary

Chili Mango Bloody Mary

Less than two months ago, Clark and I were sitting at a bar in LaGuardia International Airport at 9am. It was the first bar to open in the terminal and we were two of the first people there. Two Bloody Marys, please and thanks.

It was another first for us – drinking a Bloody Mary. Surprisingly, neither of us had ever tried this common cocktail before that early airport morning. We sat there, feeling 50 years older than we actually were, and talked about important things and unimportant things and fears and hopes and goals. The bottom of the glass came way too fast, as it always seems to do.

Chili Mango Bloody Mary

It’s funny to think about sharing firsts at this point in the game. We’ve been together almost 10 years now. That’s plenty of time for lots of firsts, and apparently, there’s still plenty of time for lots more. Even if it’s something as simple as trying a Bloody Mary together.

We both took our first sips and looked at each other like, “Whoa. Where has this been all of our lives?” Spicy, hearty, and buzzy. The more we sipped, the more we talked. It was one of those times where you feel like it’s just two of you in a place, and maybe you’re the only two people on earth. Nothing else matters.

Chili Mango Bloody MaryChili Mango Bloody Mary

Ever since that day at LGA, we’ve both been on a Bloody Mary kick. After a few failworthy mixes, we stumbled upon Hoosier Momma and gave it a try. Not only is this mix the best I’ve tasted, it’s also gluten-free and made right here in Indiana [hence the name.] Who doesn’t love to support local business?

The chili rim is a must. Unless you don’t like spicy things. Otherwise, go for it. Mix the spices together in a dish, run one of those leftover lime wedges around the rim, and give the glass a twist in the good stuff. It adds something to every single sip.

Chili Mango Bloody MaryChili Mango Bloody MaryChili Mango Bloody Mary

I enjoyed this mix simply, with just vodka, but I can really appreciate this jazzed-up take on the traditional cocktail. After foot upon foot of snow, I’m dreaming about tropical locations more often than not these days.

Mango and lime are like little slices of sunshine that brighten up this recipe. Since a Bloody Mary is usually a breakfast drink, you might as well add fruit, right?

Chili Mango Bloody MaryChili Mango Bloody MaryChili Mango Bloody Mary


Chili Mango Bloody Mary
Recipe type: Drink
Prep time: 
Total time: 
A fresh take on the traditional Bloody Mary. Mango and lime brighten up the flavor and the chili rim adds an extra kick. Is it brunch yet?
  • 4 ounces vodka
  • 1 mango
  • juice of 1½ limes
  • 6 ounces Hoosier Momma bloody mary mix
  • 1 teaspoon chili powder
  • ½ teaspoon chipotle powder
  • ¼ teaspoon sea salt
  1. Remove skin and pit from mango. Add to high speed blender.
  2. In the blender, blend lime juice, bloody mary mix, mango, and vodka. Pulse to combine.
  3. Combine spices in a small bowl. Using left over lime, rub the rims of the high ball glasses and dip into the bowl of spices.
  4. Add ice to the glasses and pour in mixture. Garnish with a leafy celery stalk and left over spices. Enjoy!





  1. Cool Cocktails | The Chili Mango Bloody Mary – 24 January, 2014 at 18:56 Reply

    […] The recipe calls for all the traditional bloody mary ingredients with the addition of a few others. The drink calls for vodka and the tomato mix of choice, v* or a Bloody Mary Mix work just fine. The mango is blended to a pulp in a high speed blender. The other ingredients are added and blended as well. The spices are combined in a small bowl and rimmed on the glass with lime juice. The drink is served on the rocks with a celery stalk garnish. This is a great way to spice up a classic and get the weekend started. The full recipe can be explored on The Fitchen. […]

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