Mango Kaori Recipe

Make mango purée (if not using store-bought)

Peel and dice 1 large ripe mango (about 1 to 1 1/4 cups diced). Place mango flesh in a blender and process until completely smooth. If too thick, add 1–2 tbsp cold water and blend again to reach a pourable purée consistency. Chill briefly.

If using store-bought purée, stir well and chill. Zest a small strip of grapefruit peel or cut a thin wedge for garnish. Crush amaretti cookies in a small bowl until fine crumbs form.

Add 2 fl oz (about 1/4 cup) of the prepared mango purée to a cocktail shaker. (Reserve remaining purée if you plan to make multiple servings or adjust sweetness.)

Add 1 oz fresh lime juice, 1 oz grapefruit cordial, 1/2 oz amaretto liqueur, and 1/2 oz simple syrup (omit or reduce if the mango is very sweet).

Fill the shaker with ice (about 1 cup). Secure the lid and shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosty. The shaking helps to integrate the viscous mango purée with the other liquids.

Double-strain the shaken mixture through a fine mesh strainer into a chilled coupe or rocks glass over fresh ice (if desired). Double-straining removes mango fibers for a smooth texture.

Sprinkle 2 tsp crushed amaretti cookies evenly on top of the cocktail to add a nutty, almond note and slight texture contrast.

Express the grapefruit zest over the drink by holding the peel skin-side down above the cocktail and giving it a quick twist to release the oils, then drop the peel in as garnish (or perch the thin wedge on the rim). Add a mint sprig if using.

Serve immediately. Stir gently once before drinking if the amaretti sits on top and you prefer it incorporated.