Mango Sour Recipe
Mangos have been referred to as “The King of Fruit” as its flavor has been described as a mixture of orange, peach and pineapple. A very generous amount has gone into our latest seasonal release. Its bright golden orange in color and possesses a refreshing marriage of tart acidity and mango sweetness. Enjoy it while it lasts.
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Ingredients
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Cocktail
Garnish
Method
Prep
If making fresh mango purée: peel and dice 1 medium ripe mango (about 1 cup diced). Blend in a blender or food processor until completely smooth. Strain through a fine mesh sieve if you want an ultra-silky texture. Chill briefly in refrigerator. Measure 3 oz for cocktail.
If rimming glass: rub lime wheel around the outside top lip of the coupe or rocks glass, then dip the rim into coarse sugar or Tajín to lightly coat. Set glass aside.
Mixing
Dry shake (if using egg white)
Combine 3 oz mango purée, 2 oz blanco tequila, 0.75 oz fresh lime juice, 0.5 oz simple syrup, and 1 egg white in a cocktail shaker. Seal and shake vigorously without ice for 15–20 seconds to emulsify and build a silky foam.
Wet shake
Open the shaker, add 6 ice cubes, reseal and shake vigorously for another 12–15 seconds until the shaker is well chilled (exterior becomes frosty).
No egg white variation
If omitting egg white, combine mango purée, tequila, lime juice and simple syrup in a shaker with ice and shake vigorously for 12–15 seconds.
Strain & Finish
Double-strain the cocktail into the prepared chilled coupe or into an ice-filled rocks glass, using a fine mesh strainer to catch pulp and ice shards for a smooth texture.
Dash 2 drops (2 dashes) of Angostura bitters on the foam or surface. Use the tip of a toothpick to create a simple design or to help the bitters sink slightly for aroma.
Garnish with a mango slice and a lime wheel on the rim. Serve immediately.