Mango Mezcal Margarita (+ Frozen!)
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There’s something about mango and mezcal together that just feels like summer. Sweet juicy mango, smoky mezcal, bright lime, spicy salt rims… it’s the kind of cocktail that tastes like golden hour in a glass. This recipe gives you two ways to make it: a classic shaken mango mezcal margarita and a frozen version with a spicy chamoy twist that tastes like your favorite Mexican candy in cocktail form.
Whether you’re hosting friends, making tacos at home, or just need a really good happy hour drink, this one deserves a spot on your summer menu.
Watch me make a Mezcal Mango Margarita
How to Make a Quick Mango Purée
You can either muddle fresh mango directly in the shaker OR make an easy mango purée.
To make mango purée:
- Blend fresh mango chunks with a splash of water until smooth
- Strain if desired for a smoother cocktail
This is also a great trick for batching margaritas for a party.
Shop the recipe
How to make a frozen version
Frozen Mango Mezcal Margarita
If you love frozen margaritas, this version is dangerously good. It’s smoky, citrusy, icy cold, and has a spicy chamoy surprise at the bottom of the glass that makes every sip better than the last.
Ingredients
- 1 cup frozen mango
- 1 cup crushed ice
- 2 oz tequila blanco
- 2 oz mezcal
- 2 oz fresh lime juice
- 1.5 oz Cointreau
- 1 oz chile liqueur
- 1 oz agave syrup
For the glass:
- Tajín
- Chamoy
Instructions
- Rim glasses with Tajín.
- Add a splash of chamoy to the bottom of each glass.
- Add frozen mango, crushed ice, tequila, mezcal, lime juice, Cointreau, chile liqueur, and agave to a blender.
- Blend until smooth and slushy.
- Pour into prepared glasses.
- Serve immediately.
Why I Love a Split Base Margarita
One of my favorite cocktail tricks is using a split base spirit combination. Instead of using only tequila or only mezcal, combining the two gives you the best of both worlds.
Tequila keeps the margarita bright, crisp, and easy to drink, while mezcal adds just enough smoky depth without overpowering the mango. It creates a more balanced cocktail that feels layered and a little more elevated, especially for people who say they “don’t usually like smoky drinks.”
For beginners to mezcal, a 50/50 split is the perfect place to start.
Mango Margarita
Ingredients
- 1/2 ripe mango cubed
- 3/4 oz fresh lime juice
- 1/2 oz agave syrup
- 3/4 oz Cointreau
- 1.5 oz mezcal or tequila blanco
- Ice
Instructions
- Rim your glass with Tajín or spicy salt and fill with ice.
- Add mango, lime juice, and agave to a cocktail shaker.
- Muddle until the mango breaks down and becomes juicy.
- Add Cointreau, mezcal (or tequila), and ice.
- Shake hard until chilled.
- Double strain into your prepared glass.
- Garnish and enjoy.
Jules’ Tips & Variations
Want It Less Smoky?
Use all tequila instead of splitting it with mezcal.
Want It Extra Spicy?
Add a few jalapeño slices to the shaker or blender.
Make It Ahead
Blend the frozen version ahead of time and store in the freezer for about 30 minutes before serving. Give it a quick stir if needed.
Batch It for a Party
The mango purée can be made ahead and stored in the fridge for 2 to 3 days.
Frequently Asked Questions
Can I make this without mezcal?
Absolutely. Tequila blanco works perfectly on its own if you prefer less smoke.
Can I use store-bought mango purée?
Yes, just make sure it’s unsweetened so you can control the sweetness level yourself.
What’s the best chile liqueur to use?
Ancho Reyes works great here for smoky heat and depth.
Can I make this non-alcoholic?
You can replace the spirits with sparkling water or a non-alcoholic tequila alternative and still keep the mango-lime flavor profile.
Xoxo, cheers!
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