Mango Recipe

Chill glass

Place a highball or Collins glass in the freezer for 5–10 minutes or fill with ice water while you prepare ingredients to chill it.

If using whole mango, make 3 oz (about 85 g) of mango puree by blending peeled mango chunks until smooth. Strain if desired for a silkier texture. Measure juices and syrup.

Muddle mint

In a cocktail shaker, add the fresh mint leaves and 0.5 oz simple syrup. Gently muddle 6–8 times to release mint oils — do not pulverize, just press until fragrant.

Add 2 oz light rum, 3 oz mango puree and 0.75 oz fresh lime juice to the shaker. Add a handful of ice (about 4–6 cubes).

Cap the shaker and shake vigorously for 10–12 seconds to chill and slightly aerate the mango mixture.

Discard ice or water from the chilled glass and fill the glass with fresh ice (about 1 cup). Strain the shaken mango-rum mixture into the glass over the ice using a fine strainer to catch mint bits if desired.

Top gently with 3 oz Sprite (or lemon-lime soda). Stir once or twice with a bar spoon to integrate, being careful not to over-stir so you keep some effervescence.

Garnish with the remaining mint sprig (slap it between your palms to release aroma), a lime wheel or wedge on the rim, and a mango slice on the rim or floated on top.

Serve immediately with a straw. Explain to guests to give the drink a gentle stir before sipping if it sits, to re-incorporate flavors.