Mango Mezcal Margarita Slush is a delightfully icy adult cocktail that balances sweet mango, smoky mezcal and a bright chili-lime salt rim. This easy slush yields about 3 cups and serves 2 to 4, depending on glass size.
Another Friday and another margarita!
This version is an icy mango mezcal slush. The first sip hits with the tangy, spicy rim, then softens into a smooth, fruity mango margarita with a subtle smokiness from the mezcal.
The recipe came together by chance: leftover mango sorbet, an open bottle of mezcal and a pinch of tajín. On a rainy afternoon I blended them up, and the result was too good to keep to myself.
And yes, I may have enjoyed a sip (or two) while testing. No regrets.
To Make This Mango Mezcal Margarita Slush You Will Need:
- lime wedges and slices (for rimming and garnish)
- tajín seasoning (chili-lime salt)
- ice
- dairy-free mango sorbet (1 pint)
- mezcal (2 to 3 ounces, depending on how strong you prefer it)
- fresh lime juice (from ½ lime)
- non-alcoholic dry botanical bubbly — vanilla or lemon-lime soda works too
What is Mezcal?
Mezcal is made from the heart of the agave plant, like tequila, but production methods and regional traditions create distinct flavors. Traditionally, agave cores are roasted in earthen pits over wood and charcoal, which imparts a smoky character. The liquid is then distilled and often aged briefly. Choose a mezcal you enjoy; the smokiness can vary widely between brands.
Start with a well-rimmed glass. Pour a spoonful of tajín onto a small plate.
Run a lime wedge around each glass rim and dip into the tajín so the chili-lime salt adheres evenly.
Tajín pairs beautifully with mango’s sweetness and adds a lively contrast.
Add 1 generous cup of ice to a blender.
Then add 1 pint (2 cups) of dairy-free mango sorbet.
Pour in 2 to 3 ounces of mezcal, depending on your preferred strength.
If you can find a dry, sweetened non-alcoholic botanical bubbly with vanilla notes, it adds a nice layer of flavor. If not, lemon-lime soda or a cream soda substitute works well.
Pour in about 1/4 to 1/3 cup of the bubbly—adjust to taste.
Squeeze in the juice of half a lime for brightness.
Secure the blender lid and puree until smooth and slushy.
Perfection.
The texture should be smooth and scoopable. If you’d like it thinner, add a splash more bubbly or a little water and pulse again.
Divide the slush among your tajín-rimmed glasses. This recipe makes about 3 cups — ideal for two generous servings or four small pre-dinner cocktails.
The vibrant color and the contrast of sweet mango with the spicy, salty rim make this a fun, crowd-pleasing drink—especially for summer gatherings or Cinco de Mayo celebrations.
Enjoy! If you try this Mango Mezcal Margarita Slush, take a photo and share it on social media to celebrate your creation.
Mango Mezcal Margarita Slush
Ingredients
- lime wedges, for rim
- 1 tablespoon tajín, chili lime salt, for rim
- 1 cup ice
- 1 pint mango sorbet, dairy free
- 2 to 3 ounces mezcal
- ½ lime, juiced
- 4 to 5 ounces dry non-alcoholic botanical bubbly, vanilla or use lemon-lime/cream soda
- lime slices, for garnish
Instructions
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Run a lime wedge around the rim of each glass, then dip immediately into a shallow plate of tajín. Set aside.
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In a blender, combine ice, mango sorbet, mezcal, lime juice and the non-alcoholic bubbly.
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Secure the lid and puree until smooth and slushy.
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Divide among the prepared glasses and garnish with a lime slice. Serve immediately.