Mango Tango Jungle Juice

Chef Tony Reed

Servings

Whole Party of People

Prep Time

10 minutes

Cuisine

Modern American

Category

Beverages

This is the kind of party punch that tastes like summer turned the Bluetooth speaker all the way up. Tropical pineapple, tart pink lemonade, crisp lager, lime citrus, and a full trio of spirits all crash together with Mango Tango seasoning bringing sweet heat, savory chili, and citrus punch to every sip. Then the Chamoy rim rolls in and suddenly the whole drink tastes like Mexican street fruit met a backyard cookout.

Mango Tango Jungle Juice

Ingredients

  • 2 cups vodka
  • 2 cups white rum
  • 2 cups blanco tequila
  • 6 bottles (12 oz each) Modelo beer
  • 2 limes, sliced
  • 1 orange, sliced
  • 12 oz pineapple juice
  • 2 cans pink lemonade concentrate
  • 4 cans (12 oz each) Liquid Death Severed Lime
  • 1/4 cup Spiceology Mango Tango
  • Ice, as needed
  • Chamoy paste
  • 1/4 cup Spiceology Mango Tango
  • 2 tbsp water

Directions

  1. In a large 1.5–2 gallon beverage container or cooler, combine vodka, rum, tequila, Modelo, pineapple juice, pink lemonade concentrate, Liquid Death Severed Lime, sliced citrus, and Mango Tango seasoning. Stir thoroughly until fully combined.

  2. Fill the container generously with ice and allow the punch to rest for about 2 hours so the citrus oils and flavors can fully blend together.

  3. In a small bowl, combine Mango Tango and water to create a loose seasoning paste.

  4. Rim serving cups with chamoy paste, then dip into the Mango Tango mixture.

  5. Fill cups with ice, pour the Jungle Juice over top, and serve cold.
Recipe Products
Blend

Mango Tango Salt-Free Seasoning

Key Ingredients

Paprika, Citric Acid, Mango Powder, Light Chili Powder