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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, 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.
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
- 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.
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
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Have you ever added tequila to this.. because I think I just found my new healthy cocktail!
Okay, this was a fun smoothie! I can’t drink a full smoothie-amount b/c it was super sweet, yet it was still a delicious dessert.
Too much fruit for me. I like my juice drinks like my coffee, I like the taste and not sweet.
Calleen, feel free to decrease the amount of fruit and increase the amount of leafy greens in order to create a smoothie that’s not as sweet. For example, you can use 3 cups of spinach, 1 cup of mango, and 1/2 cup of pineapple. The rest of the ingredients will stay the same. Cheers!
If you’re allergic to poison oak, don’t touch the skins as the sticky sap can be on the skins off the tree and can cause a reaction just as if you came into contact with poison oak itself–mango tree is in the same plant family! I found that out the hard way shopping for fresh mango and had to trace my steps to figure out where my reaction originated :-/
Hi Maryann,
You’re very right! I didn’t know that either until researching for our blog post on what fruit + veggie skins you can include in your smoothie. So yes, allergic to poison oak – it’s best to stay away from those mango skins. Pre-packaged frozen mango is a great option!
I will surely try this but with juicing style with my best juicer
Hi Anika,
Yum! We’re smoothie lovers, but definitely love the occasional juice too – and love trying our recipes in different formats (smoothies, popsicles, juices). Make sure and reach back out! I’d love to know what you thought!