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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
Jen HansardIngredients
- 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.
Recipe Notes
- Use frozen fruit to make smoothie cold.
- Garnish with a lime wedge to make look super cute.
Do you peel and pit the mango or use the whole thing?
Hi Robert,
Great question! We definitely suggest pitting the mango prior to blending. The peel on the other hand is heavily concentrated with carotenoids and polyunsaturated fatty acids – known for fighting off cancer, inflammation, diabetes, and heart disease.
When blending the mango skin we suggest selecting your fruit when the fruit is ripe and the skin is at its thinnest. While the mango skin is packed with nutrients, those sensitive to poison ivy or poison oak should avoid eating the skin due to a potential allergic reaction known as “mango itch”. And with any peel, we suggest starting small. You can always add more as your body + taste buds become accustomed to their health benefits + taste.
Learn more about our favorite peels here…
https://simplegreensmoothies.com/tutorials/ingredients
This looks delicious and refreshing =) Thanks for sharing. I like mine with as many fruits and vegetables as possible.
HI Marianela,
This is one of our favorite recipes, especially with summer right around the corner!
Cheers!
Just curious what brand of coconut water do you use? Many that i find process their water at such high temps it destroys most nutrients. Thanks!
Hi Caitlin,
Looking for a great raw coconut water option? Try reaching for Harmless Harvest.
hey just wondering what time of day is best to have smoothies ?? and can they be used to replace meals?
Hi Kela,
Thanks for reaching out! You can enjoy your green smoothie any time of day! Just know that your green smoothie will give you a great energy boost, similar to a cup of coffee, in case you’re planning on having your smoothie late at night.
You can definitely use your green smoothie as a meal replacement! We simply suggest adding protein + healthy fats to ensure you’re fueling your body with a complete meal. Check out our favorite meal replacement booster combos here…
https://simplegreensmoothies.com/meal-replacement-smoothie
I WAS WONDERING HOW MANY CALORIES IS THIS SMOOTHIE?
Hi Nichelle,
We personally don’t count calories, so we don’t include them in our recipes at this time. You’ll find that when you consume more nourishing whole fruits and veggies, you will not only feel full longer, but you’ll also have lessened cravings for high-calorie, nutritionally empty foods. So in the end it balances out. But we know many people would like to have calorie info. Three great resources for tracking calories are Self Nutrition Data, and the phone apps: My Fitness Pal and Lose It.