A Frozen Margarita Pie is made in part with agave syrup, giving the treat a unique, sweet flavor.

Chili-rubbed Agave Chicken

This Mango-Pineapple Mojito Sorbet (recipe above) is great topped with a mash of rum and mint.

A cactus-based sugary syrup has become the latest darling of the alternative sweetener world.

Once mostly unheard of outside natural food stores, agave syrup — made from the same Mexican cactus that yields tequila — suddenly is getting celebrity endorsements, competing for shelf space at mainstream grocers and is a must-have cocktail ingredient.

“If I’m going to be making a premium margarita, agave nectar’s got to be riding shotgun,” says Food Network star Guy Fieri.

“It’s not overly cloying. It’s delicious. Put it over pineapple, strawberries,” he says. “Don’t worry, it doesn’t taste like tequila syrup!”

Top this tropical fruit sorbet, which is sweetened with fruity agave syrup, with a heady mash of rum and mint. If you don’t have an ice cream maker, pour the mixture into an 8-inch square pan and freeze for several hours, stirring it once an hour.

MANGO-PINEAPPLE MOJITO SORBET

3/4 pound peeled and pitted fresh mango, cut into bite-size chunks

1 1/2 cups unsweetened pineapple juice

1 1/4 cups agave syrup

1/4 cup lemon juice

Approximately 36 mint leaves

2 tablespoons agave syrup

1/4 cup lime juice

1/2 cup silver rum

Prepare your ice cream maker.

To make the sorbet, in a blender, combine the mango, pineapple juice, agave syrup and lemon juice. Puree until smooth, then pour into the ice cream maker. Freeze according to product directions. Times will vary by product.

Just before serving, prepare the mojito muddle. In a small bowl, use a wooden spoon or muddler to mash the mint and agave syrup. Stir in the lime juice and rum. Taste and add more agave syrup, if desired.

Divide the mojito muddle among 6 cocktail glasses, then top with sorbet.

— Recipe adapted from Mani Niall’s “Sweet! From Agave to Turbinado.”

CHILI-RUBBED AGAVE CHICKEN

3 tablespoons ground ancho chili powder

2 teaspoons ground cumin

1 teaspoon garlic powder

1/8 teaspoon cayenne

1 teaspoon salt

4 boneless, skinless chicken breasts

1 1/2 tablespoons canola oil

1/2 cup low-sodium chicken broth

3 tablespoons agave syrup

Lime wedges, for garnish

In a small bowl, mix together the chili powder, cumin, garlic powder, cayenne and salt. Set aside.

Place each chicken breast between 2 pieces of plastic wrap, then use the flat side of a meat mallet to gently flatten each breast until it is about 3/4 inch thick. Rub each breast with the seasoning mixture.

In a large skillet over medium, heat the oil. Place the chicken in the skillet. Cook until the underside is well-browned, about 4 minutes. Turn and cook until the other side is browned, about 3 minutes longer.

Add the broth and agave syrup, and bring to a simmer. Be careful that the liquid doesn’t boil over. Lower the heat to medium-low and cover. Cook until the chicken feels firm when pressed at the center, about 3 minutes longer.

Transfer the chicken to dinner plates and pour the juices on top. Serve with lime wedges. Serves 4.

— Recipe adapted from Mani Niall’s “Sweet! From Agave to Turbinado.”

FROZEN MARGARITA PIE

For the crust:

8 ounces whole-grain pretzel sticks

1/4 cup unsalted butter, melted

1/3 cup agave syrup

For the filling:

12-ounce can evaporated skim milk

1 tablespoon arrowroot powder

1/3 cup agave syrup

Zest of 1 lime

6 tablespoons lime juice

2 tablespoons orange juice (about 1 orange)

2 tablespoons tequila

1 tablespoon orange liqueur

1/2 teaspoon vanilla extract

1 cup heavy cream

For the whipped topping:

2 cups heavy cream

5 tablespoons agave syrup

1 tablespoon vanilla extract

Pinch of salt

Lime slices, for garnish

Heat the oven to 350 degrees. Use cooking spray to lightly coat a 9-inch pie pan or a 12-inch tart pan.

To prepare the crust, use a food processor to finely grind the pretzels. Add the butter and agave syrup, then pulse to combine.

Transfer the pretzel mixture to the prepared pan and press it evenly along the bottom and up the sides. Bake for 5 to 7 minutes, or until the edges turn slightly golden. Cool.

To make the filling, fill a large bowl with ice and cold water. Set aside.

In a small bowl, mix together 2 tablespoons of the evaporated skim milk and the arrowroot powder. Set aside.

In a small saucepan over medium, combine the remaining evaporated milk and the agave syrup until the mixture comes to a gentle simmer. Whisk in the arrowroot mixture. Stirring constantly, let the mixture thicken slightly.

Remove the pan from the heat and place it in the bowl of ice water. Whisk the mixture often until cooled.

Pour the cooled filling into a large bowl. Whisk in the lime zest, lime juice, orange juice, tequila, orange liqueur and vanilla extract. Refrigerate for 30 minutes.

Use an electric mixer to beat the cream to soft peaks. Fold the whipped cream into the cooled lime mixture. Spoon the filling into the pie crust and freeze until firm.

To make the whipped topping, in a bowl combine the heavy cream, agave syrup, vanilla extract and salt. Use an electric mixer to beat until stiff peaks form, about 2 to 3 minutes.

Let the pie defrost for 10 minutes before serving. Top with the whipped topping and lime slices. Serves 12.

— Recipe from Ania Catalano’s “Baking with Agave Nectar.”