Mango Mezcal Margarita Recipe

Prepare the rim

Pour smoked sea salt or tajín onto a small plate. Rub a lime wedge around the rim of a rocks glass or clay cantarito. Dip the rim into the salt mixture so it adheres evenly; set glass aside.

Shake the cocktail

In a cocktail shaker, add reposado mezcal (2 oz), fresh lime juice (1 oz), fresh lemon juice (0.5 oz), orange liqueur (0.75 oz), Real mango puree (2 oz), and agave syrup (0.5 oz). Fill the shaker with ice (about 3/4 full) and shake vigorously for 12–15 seconds until the outside of the shaker is well chilled.

Strain and serve

Fill the rimmed rocks glass or cantarito with fresh ice. Double-strain the shaken cocktail into the prepared glass using a fine mesh strainer over the hawthorne/strainer to remove pulp and small ice shards, ensuring a smooth texture. If you prefer a slightly slushier texture, pour over crushed ice.

Garnish

Float a thin mango slice on the surface and plate a lime wheel on the rim. Optionally, lightly torch the edge of the mango slice for a caramelized aroma (be cautious). Serve with a stirring straw.

Adjust sweetness

Taste and adjust sweetness as needed — add up to 0.25–0.5 oz more agave syrup in the shaker for a sweeter mango expression, or add a splash more lime for brighter acidity.

For a vibrant cantarito style presentation, after double-straining the main cocktail into the rimmed clay glass filled with ice, pour 2 oz club soda (or sparkling water) gently down the inside of the glass to create a fizzy top layer and visual separation.

Add a small splash (0.5 oz) of fresh orange juice near the edge so it creates a thin orange ribbon. Spoon or gently float 0.5 oz extra mango puree on top for a colorful mango swirl or layer—do not stir vigorously so the colors remain distinct.

Garnish the cantarito with the mango slice and lime wheel and serve with a straw so the drinker can mix to taste.