Papa’s Mango Tango Recipe

Prepare glass

Chill a highball or double old-fashioned glass by filling with ice and cold water while you prepare the cocktail. Alternatively, place the glass in the freezer for 5–10 minutes.

Combine ingredients

Fill a cocktail shaker halfway with fresh ice. Add 2 oz Papa’s Pilar Blonde Rum, 1 oz mango rum, 1 oz mango purée, 3 oz pineapple juice and 0.5 oz fresh lime juice. If you prefer a sweeter drink, add 0.25 oz simple syrup.

Shake

Secure the shaker and shake vigorously for 10–15 seconds until the outside of the shaker feels cold and slightly frosted. This both chills the drink and helps integrate the purée.

Prepare serving glass

Discard the ice and water from the chilled glass. Fill the glass with fresh ice (cubed or crushed, according to preference).

Strain and serve

Double-strain the shaken cocktail into the prepared glass using a Hawthorne strainer and a fine-mesh strainer (to catch any mango fiber) to ensure a smooth texture.

Garnish

Garnish with a pineapple wedge and a mint sprig and/or a lime wheel on the rim. Optionally, slap the mint between your palms first to release aromatics before adding.

Optional tweaks

For a frothier texture, give the ingredients a short dry shake (shake without ice for 8–10 seconds) with the purée first, then add ice and shake again. To make a blended frozen version, combine the ingredients with 1 to 1 1/2 cups of ice in a blender and process until smooth.