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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.

Salt rimmed margarita smoothie on table.

What's in this post

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.

freeA bowl of ready-to-eat creamy vegetable soup next to silver spoons.

November 9-13, 2026

Jen’s Free Soup Challenge

I’d love for you to soup it up with me! For 5 days, I’ll send you a daily veggie-packed soup that’s easy enough for a busy weeknight and makes enough to freeze and pull out all winter.

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.
Beautiful margarita glass full of smoothie on table with fresh cut limes and pineapple.

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, with no banana needed, just like my other smoothies without the banana.

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.

Recipe Card

Margarita Smoothie

Jen Hansard
4.8 (8)
Spinach, mango, pineapple, orange and fresh lime blend into a bright tropical margarita smoothie you can sip any time of day. Serve it in a salt-rimmed glass as a mocktail, or add a splash of tequila or mezcal when you are celebrating.
Review Save Print Pin
margarita smoothie recipe with lime wedge on rim
Serves1 (16 oz)
Prep3 minutes
Blend2 minutes
Total time5 minutes

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 

  • Pour the coconut water into a blender. Add the spinach and orange and blend on high until smooth.
  • Add the mango, pineapple and lime juice and blend again until smooth, adding a splash more liquid if it’s too thick.
  • Rub a squeezed lime wedge around the rim of a margarita glass, then dip the rim into the coarse salt.
  • Pour the smoothie into the prepared glass and serve immediately.

Equipment

Vitamix blender blending green smoothie with fresh ingredients on white counter.
Vitamix blender
Set of gold measuring cups with white powder on marble surface.
Le Creuset measuring cups
Set of gold measuring spoons on a white surface for cooking and baking.
Le Creuset spoons

Recipe Notes

  • Liquid Swap: Plain water works in place of the coconut water.
  • Lime Tip: Keep a lime wedge on hand for rimming the glass, and add a little more lime juice to the smoothie if you like it tart.
  • Rim Swap: If salt isn’t your thing, rim the glass with coconut sugar instead.
  • Storing: Best fresh, but it keeps in a sealed jar in the fridge for up to 24 hours. Shake before drinking.

Nutrition

Calories202 kcal
Carbohydrates49 g
Protein4 g
Fat1 g
Fiber7 g

Serving: 16 oz | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Sodium: 152 mg | Potassium: 959 mg | Sugar: 40 g | Vitamin A: 4796 IU | Vitamin C: 147 mg | Calcium: 114 mg | Iron: 2 mg

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