Make the Hot Mango Puree: Rinse the jalapeño thoroughly and remove the stem. Slice the pepper lengthwise and then across, cutting each piece in half. Place the jalapeño pieces, including the seeds for extra heat, in a food processor or blender. Add the mango, Sriracha, lime juice, water, and agave nectar. Blend until smooth. Transfer to a plastic squeeze bottle, and refrigerate for up to 3 days. Makes 2½ cups.
Make the Lynn’s Lemonade: Pour the spring water into a large glass pitcher, making sure to leave enough room for the lemons and nectar. The warmth of the water helps the agave nectar to dissolve thoroughly. You can also place the pitcher in a sunny spot for an hour or so to get the water to the right temperature for blending the ingredients. Add the agave nectar to taste, and stir until it dissolves. Roll the lemons on a hard surface to release the juice from the fruit pulp. Slice them in half, and strain the juice using a mini strainer or citrus press. Add the juice to the pitcher and stir well. Chill before serving. Makes 1 gallon.
Make the margarita: Fill a pint glass with ice. Add the tequila, Cointreau, lime juice, and puree. Transfer to a shaker and shake for about 5 seconds. Salt the rim of the glass if you like. Return the drink to the glass and top with the lemonade. Garnish with a lime wedge or twist. For that extra wow, add a jalapeño slice and edible orchid.