Mango Tango Recipe

Optional coconut rim

If using a toasted coconut rim, lightly wet the glass rim with a lime wedge, then dip the rim into the toasted shredded coconut so it adheres. Set the glass aside to let the rim set while you prepare the cocktail.

Add crushed ice to the prepared glass and set aside. This keeps the finished drink properly chilled when poured.

Fill a cocktail shaker with a generous handful of ice (or about 4–6 large cubes).

Add 2 oz Sonrisa Platino rum, 1 oz Sonrisa Oro Especial rum, and 1 oz Chinola mango liqueur to the shaker.

Pour in 2 oz fresh pineapple juice, 1 oz cream of coconut, and 0.5 oz fresh lime juice. If you prefer a sweeter cocktail, add 0.25 oz simple syrup.

Secure the shaker lid and shake vigorously for 12–15 seconds until the outside of the shaker is frosty and well-chilled.

Strain the mixture over the prepared glass filled with crushed ice. Use a fine strainer if you prefer a smoother texture.

Give the drink a gentle stir to integrate any layer differences and to chill the garnish area.

Thread a pineapple wedge and a thin mango slice onto a cocktail pick and rest it on the rim alongside a lime wheel. If you rimmed the glass with coconut, make sure the garnish doesn’t dislodge it.

Serve immediately with a short reusable straw or stirrer. Optionally, sprinkle a pinch of toasted shredded coconut on top of the drink for aroma.