La Amarilla Sangrita

Mango, Lime, Cacao, Chiles, and Amaro
Adapted by
June 2013
Yield: 2¾ quarts


3¾ cups mango purée
3¾ cups water
1½ cups plus 2 tablespoons lime juice
8 ounces cacao syrup, plus additional as needed
6 tablespoons amaro Montenegro
6 tablespoons aji amarillo chile purée
1½ habanero chiles, seeds and ribs removed
1 red Fresno chile, seeds and ribs removed


Combine mango, water, lime, cacao, Amaro, and aji amarillo. Season with salt. Purée chiles in blender, adding mango mixture as necessary, until smooth. Pour half of chile mixture into mango mixture. Stir to combine. Taste and adjust with extra chile mixture and additional cacao, if necessary. Chill.