Trust me when I say, this will be your new brunch-time staple. The key to this Mango Mary is a tight balance between sweet and savory. For the spirit, I’m using a blend of vodka and mezcal for a smoky softness.
And since there are six main varieties of mango available at different times of the year—you got this! Plus you also get: 50% of your daily vitamin C, 8% of your daily vitamin A, 8% of your daily B6 and 15% of your daily folate with just 3/4 cups of mango.
Yield: 2 cocktails
Mango Mary
Prep Time
10 minutes
Total Time
10 minutes
Ingredients
- • Tajin for rimming
- • 1.5 cups chopped mango
- • 6 ounces pineapple juice
- • 6 ounces vodka
- • 3 ounces mezcal
- • 2 ounces Worcestershire
- • 2 ounces agave
- • 1 1/2 ounces hot sauce (vinegar based)
- • 1 teaspoon celery salt
- • 1 teaspoon kosher salt
- • 1 teaspoon fresh ground black pepper
Instructions
Rim two Collins glasses with Tajin.
In a blender, add all the ingredients and blend on low speed until the mixture is homogenous.
Pour (or strain if preferred) Mango Mary into a Collins glass over ice. Garnish with cured meats and celery stalk.
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