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Ingredients
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Cocktail
Method
Cocktail
Prepare mango purée (if not using pre-made)
Peel and dice one ripe mango (about 1 cup diced). Place mango in a blender and pulse until smooth. If the purée is very thick, add 1–2 teaspoons of water and blend again to reach a pourable consistency. Strain through a fine mesh sieve for a silkier texture if desired. Measure 2 oz for the recipe.
Combine ingredients
In a cocktail shaker, add 2 oz Planteray Cut & Dry Rum, 2 oz fresh mango purée, 0.75 oz fresh lime juice, 0.5 oz agave syrup, and 0.25 oz orange liqueur (if using). Add 1 cup of ice to the shaker.
Shake
Shake vigorously for 12–18 seconds until the shaker is well chilled and the outside becomes frosty. This chills, dilutes, and integrates the mango purée with the spirits and sweetener.
Prepare glass
Fill a double old-fashioned glass or coupe with crushed ice (about 1 cup). If you prefer a neat presentation, use fresh ice cubes instead and adjust crushed ice quantity.
Strain and serve
Double-strain the cocktail into the prepared glass over the crushed ice using a Hawthorne strainer and a fine mesh strainer to remove mango fibers. If you desire a slightly stronger aroma, float 2 dashes of Angostura bitters on top.
Garnish
Garnish with a fresh mango slice and a lime wheel or wedge on the rim. Serve immediately with a short straw or cocktail pick.
Notes & adjustments
Adjust agave to taste — for a sweeter mango increase to 0.75–1 oz agave; for a tarter profile reduce to 0.25 oz. If mango is very sweet, omit orange liqueur. Use freshly squeezed lime juice for best balance. For a blended frozen version, combine the ingredients with 1 to 1 1/2 cups of ice in a blender and pulse to a smooth slush.