Jarritos Mango Recipe

Make mango puree

Peel, pit, and chop 1 medium ripe mango (about 1 to 1 1/4 cups chopped). Place the mango pieces in a blender or food processor and puree until completely smooth, about 30–45 seconds. If the puree is very thick, add 1–2 tablespoons of water to help blend. Measure out 1 cup of puree and reserve any extra for another use.

Dissolve sugar and infuse

In a small saucepan, combine 2 cups water and 3 tablespoons granulated sugar. Warm over medium heat, stirring occasionally, until the sugar fully dissolves and the mixture is just below a simmer (about 3–4 minutes). Remove from heat.

Combine and season

Allow the sugar water to cool 3–4 minutes, then whisk in the 1 cup mango puree, 1 tablespoon fresh lime juice, and 1 teaspoon kosher salt until smooth and homogenous. Taste and adjust: if it tastes flat, add an extra 1/2 tablespoon lime juice; if it needs more sweetness, add up to 1 tablespoon more sugar and stir until dissolved.

Chill syrup

Transfer the mango syrup to a clean container or bottle and refrigerate until well chilled, at least 30 minutes. The syrup can be made up to 3 days ahead and stored covered in the refrigerator.

Prepare glasses: fill two tall glasses with ice, or if serving in bottles, chill bottles in the refrigerator ahead of time.

Mix Jarritos-style soda: for each 1-cup serving, add 1/4 cup (60 ml) chilled mango syrup to a glass (or to a bottle if making a single serving bottle). Pour 1 cup (240 ml) chilled club soda or seltzer over the syrup slowly to preserve carbonation. Gently stir once or twice with a long spoon or straw to incorporate — avoid vigorous stirring which will flatten the soda.

Garnish and serve: garnish with a lime wedge and a mango slice if using. Serve immediately while fizzy.

Scaling: recipe yields about 2 servings (each ~10 oz / 300 ml finished). To make a larger batch for bottles or a pitcher, keep the ratio of syrup to carbonated water about 1:4 (syrup:carbonated water) and prepare syrup accordingly.