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This margarita smoothie is a fresh, feel-good twist on the classic drink, bringing all the bright, citrusy flavor you expect without the sugar crash that usually follows. It’s blended with spinach, coconut water, orange, mango, pineapple, fresh lime, and finished with a salt-rimmed glass that makes you almost forget this is actually a green smoothie recipe.
You can enjoy this smoothie as a refreshing mocktail or add a splash of tequila or mezcal when the moment calls for it, making this one recipe that flexes with whatever you’re celebrating.
Table of Contents
Ingredients You’ll Need
You’re going to love how the flavors come together in this smoothie. The mango brings natural sweetness, the lime adds that signature tang, and the salt rim pulls everything into balance. The spinach blends in seamlessly, adding nutrients and a gorgeous green color without any grassy flavor. It works just as well for brunch as it does for happy hour or a sunny afternoon reset.
Tip: Add in a swirl of chamoy sauce for a fun twist.
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Mocktail or Cocktail Options
- Make it a cocktail: Add 1–2 ounces of tequila or mezcal before blending. Blend again briefly to combine.
- Make it alcohol-free: Skip the tequila and enjoy it as a hydrating, tropical mocktail.
How to Make a Margarita Smoothie
To make this margarita smoothie, you’ll need fresh spinach, coconut water, a peeled orange, frozen mango (or freeze a freshly cut mango), frozen pineapple, fresh lime juice, plus optional tequila or mezcal, if you want to turn it into a cocktail.
Add everything to a blender (check out my recommended blenders for smoothies) and blend on high until smooth and creamy.
Tip: Run a lime wedge around the rim of your glass, dip it into flaky sea salt, then pour and enjoy right away.
More Cinco de Mayo Recipes
This margarita smoothie is perfect for summer gatherings, Cinco de Mayo, brunch with friends, or a simple weekday happy hour at home, proving that healthy and fun can live in the same glass.
Pair it with plant-based favorites like a piña colada smoothie, tacos de papas, a chopped vegan enchilada skillet, or a mangonada (also known as a chamoyada) for a festive, flavor-packed menu. Progress over perfection, always—and cheers to blending plants and celebrating well.
If you make this margarita smoothie recipe, I’d love to hear how it turned out in the comment box below. Your feedback helps me and all the readers in this community. And if you’re interested in more plant-based recipes (and exclusive content), sign up for my weekly recipe newsletter.
Margarita Smoothie
Ingredients
- 1 cup spinach
- ½ cup coconut water
- ½ orange peeled
- 1 cup mango frozen
- ½ cup pineapple frozen
- 1 teaspoon lime juice
- sea salt, unrefined coarse, for rim of glasses
Instructions
- Blend spinach, orange, and coconut water until smooth.
- Add mango, pineapple, and lime juice. Blend again.
- Save squeezed lime wedge and rub it around the rim of a margarita glass. Dip the rim into the coarse salt.
- Pour the smoothie into the prepared glass.
Helpful Tools
Notes
- Use frozen fruit to make smoothie cold.
- Garnish with a lime wedge to make look super cute.
This smoothie was amazing! It’s so good & we’ll definitely make it again!