Peel and dice 1/2 a ripe mango (about 4–5 oz fruit). Place mango pieces in a blender or food processor and blitz until smooth. If necessary, strain quickly through a fine sieve for a silkier texture. Measure 1 oz of purée for the cocktail.

Add 2 oz Corralejo Reposado tequila, 1 oz Chinola passion fruit liqueur, 1 oz fresh mango purée, 0.75 oz fresh lime juice and 0.5 oz agave syrup into a cocktail shaker.

Add 6 oz of ice to the shaker (large cubes are fine). If using bitters, add 2 dashes now.

Shake vigorously for 10–15 seconds, until the shaker is well chilled and slightly frosted. The mango purée should be fully integrated with the spirits and citrus.

Fill a rocks glass or short tumbler with crushed or pebble ice (about 1 cup).

Double-strain the shaken cocktail over the crushed ice into the prepared glass to remove any remaining pulp and ice shards (use a Hawthorne strainer and fine mesh if available).

Garnish with a thin mango slice or a lime wheel perched on the rim. Optionally sprinkle a few passion fruit seeds on top or add a small mint sprig for aroma.

Serve immediately with a short straw. Encourage stirring as the crushed ice melts to keep flavors balanced.