Mango Mezcalita Recipe
Su Casa Mezcal, Código Blanco, Licor 43, Mango, Tangerine, Lemon, Tajín
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Mezcalita Base
Fruit & Citrus
Finish & Garnish
Method
Prepare Glass
- 1
Rim the glass
Choose a rocks or coupe glass. Pour Tajín and optional coarse salt onto a small plate and mix. Moisten the glass rim with a lemon wedge, then dip the rim into the Tajín-salt mixture to coat evenly. Set the glass aside to dry briefly.
Make Mango Purée (if not using store-bought)
- 2
Peel and dice about 1/2 cup of ripe fresh mango (roughly one small mango). Place mango in a blender and pulse until smooth. If the puree is very fibrous, strain through a fine mesh sieve to yield a silky 2 oz (about 1/4 cup) of puree.
Build & Shake
- 3
In a cocktail shaker, combine 2 oz Su Casa mezcal, 0.5 oz Código Blanco (or blanco tequila), 0.5 oz Licor 43, 2 oz mango purée, 1 oz fresh tangerine juice, 0.75 oz fresh lemon juice, and 0.25 oz agave syrup.
- 4
Add a generous handful of ice (about 1 cup) to the shaker. Shake vigorously for 12–15 seconds until the shaker is well-chilled and slightly frosted.
- 5
Garnish & Finish
- 6
Garnish with a tangerine wheel or a mango slice on the rim. Lightly sprinkle a small pinch (about 1/4 tsp) of Tajín or chili-lime dust over the top of the drink for aroma and a subtle heat contrast.
- 7
Serve immediately. Optionally offer an extra wedge of tangerine or lemon at the side for additional brightness.