Mango Chili Margarita

Steps

1. Blend 220 g mango chunks310 ml mango chunks1⅓ cups mango chunks330 g mango chunks470 ml mango chunks2 cups mango chunks, 20 g caster or granulated sugar1½ tbsp caster or granulated sugar1½ tbsp granulated sugar30 g caster or granulated sugar2½ tbsp caster or granulated sugar2½ tbsp granulated sugar, 60 ml fresh lime juice60 ml fresh lime juice¼ cup fresh lime juice90 ml fresh lime juice90 ml fresh lime juice¼ cup + 2 tbsp fresh lime juice, 60 ml water60 ml water¼ cup water90 ml water90 ml water¼ cup + 2 tbsp water, a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt and a pinch of cayenne peppera pinch of cayenne peppera pinch of cayenne peppera pinch of cayenne peppera pinch of cayenne peppera pinch of cayenne pepper until completely smooth.
2. Pour the base into an empty tubpint. It stays well below the max fill line, which leaves room for what you add before spinning. Put the lid on and freeze on a level shelf for 24 hours.
3. Rub a lime wedge around the rim of each glass, then dip the rim in 1 tbsp chili-lime seasoning1 tbsp chili-lime seasoning1 tbsp chili-lime seasoning1½ tbsp chili-lime seasoning1½ tbsp chili-lime seasoning1½ tbsp chili-lime seasoning spread on a saucer.
4. Dig a hole about 4 cm1½ in wide down to the bottom of the frozen tubpint. Pour in 60 ml blanco tequila60 ml blanco tequila¼ cup blanco tequila90 ml blanco tequila90 ml blanco tequila¼ cup + 2 tbsp blanco tequila and 30 ml orange liqueur2 tbsp orange liqueur2 tbsp orange liqueur45 ml orange liqueur3 tbsp orange liqueur3 tbsp orange liqueur, then lock it into the machine and run Frozen Drink.

To serve: Pour into the rimmed margarita glasses and add a lime wheel to each.