If desired, chill a highball or Collins glass in the freezer for 5–10 minutes. Alternatively, fill the glass with ice to chill and discard before building the cocktail, or build directly over fresh ice.

Combine base ingredients

In a shaker, add 2 oz vodka, 0.75 oz tangerine liqueur, 1 oz fresh tangerine juice, 1 oz mango purée, 0.5 oz fresh lime juice, and 0.5 oz simple syrup.

Add ice and shake

Fill the shaker with ice (enough to nearly fill). Shake vigorously for 10–12 seconds until the shaker feels cold and slightly frosty. This both chills and lightly dilutes the mix.

Prepare serving glass

Fill the chilled highball/Collins glass with fresh ice (crushed or cubed, about 1 cup).

Strain and top

Double-strain the shaken mixture into the prepared glass over ice to remove pulp and larger mango fibers. Top gently with 2 oz club soda to add effervescence. Use a bar spoon to gently stir once to combine without flattening the soda.

Garnish and serve

Garnish with a tangerine wheel on the rim and a thin mango slice on a pick or tucked into the glass. Serve immediately with a straw or stirring stick so the drink can be lightly re-mixed while drinking.

Optional: Mango Ice Cubes

Whisk 0.5 cup mango purée with 0.25 cup water until smooth. Pour into ice cube tray and freeze for at least 4 hours. Use 1–3 mango cubes in the glass in place of or in addition to regular ice for a slower-diluting, colorful presentation.