1-First, prepare the mango puree: Blend 3 fresh mangos, the juice of 2 large lemons, the juice of 1 large lime, 3/4 cup water, and 1 stemmed and chopped habanero pepper until smooth, then refrigerate overnight for best results.

2-Next, for the margarita mix, combine 6 ounces tequila blanco, 2 ounces orange liqueur, 2 ounces seltzer water, 1 quart mango puree, and 1 tablespoon agave nectar or honey in a pitcher.

3-To make the salt rim, mix 1 tablespoon chili powder with 1 tablespoon coarse sea salt, then rub a lemon wedge on the glass rims and dip them into the mixture.

4-For serving on the rocks, fill a pitcher with ice, add the mango puree, tequila, orange liqueur, and agave nectar, stir vigorously, and add seltzer water last.

5-For a frozen version, blend the mango puree, tequila, orange liqueur, agave nectar, seltzer water, and 1 cup ice until thick, adding more ice if needed.

6-Finally, garnish with habanero slices or lime wedges before serving, keeping in mind each serving has about 415 calories and tastes best within 24 hours.