My Creamy Coconut Mango Mezcalritas are a perfectly balanced libation that are equal parts smoky, citrusy, creamy, spicy and sweet — and are (as always!) free of dairy, gluten and refined sugar. A healthy dose of hand-crafted mezcal and creamy coconut milk combine with fresh mango and lime juices, along with a splash of Cointreau, agave nectar and just a hint of red chilli before they’re shaken over ice and strained into a Himalayan pink salt and Tajín rimmed glass.
Course
Drinks
Cuisine
Mexican
Prep Time10minutes
Total Time10minutes
Servings1
AuthorJustine
Ingredients
CREAMY COCONUT MANGO MEZCALRITAS
1.5ozmezcal
0.5ozCointreau
0.5ozagave nectar
1ozfull fat coconut milkideally not from a can, as it may curdle
1ozmango juice
1.25ozfresh lime juice
Half a Thai red pepper
For The Rim
1.25ozfresh lime juice
Himalayan pink salt
Tajín Classico Seasoning
Optional Garnish
Coconut slice or shavings
Sliced Thai red peppers
Sliced mango
Edible flowers
Instructions
Juice limes (and mangoes, if you’re using fresh ones!).
Add a splash of lime juice to a saucer to coat the rim of your glass. Add a thin layer a Himalayan pink salt and Tajín mixture to another saucer. Dip rim of your glass into the lime juice first, then into the pink salt and Tajín mixture to create a salted rim.
Build your Creamy Coconut Mango Mezcalritas in a cocktail shaker by adding 8 ice cubes, along with lime and mango juices, Mezcal, Cointreau, coconut milk and agave nectar. Slice half of a Thai red pepper and add to cocktail shaker. Shake vicariously, until cocktail shaker becomes cold.
Add fresh ice cubes to your rimmed cocktail glass before straining the shaker contents into the glass.
Garnish with a coconut slice or shavings and / or sliced Thai red peppers, mango or edible flowers.