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Ingredients
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Mango Puree & Base
Alcohol & Mixer
Ice & Garnish
Method
Mango Puree & Base
Make mango puree
Place the diced ripe mango, 2 tbs simple syrup and 1 oz fresh lime juice into a blender. Blend on high until completely smooth, about 20–30 seconds. If the puree is very thick, add 1–2 tbs cold water and pulse to loosen. Taste and adjust sweetness with more simple syrup if needed.
Alcohol & Mixer
Combine with spirits
In a cocktail shaker, add 2 oz white rum and 0.5 oz triple sec. Spoon in 3–4 oz of the prepared mango puree (about 3/4 to 1/2 of the blender output depending on mango size). Add 4–5 ice cubes to the shaker.
Shake vigorously for 10–15 seconds until the outside of the shaker feels cold and the mixture is well combined.
Strain the shaken mixture into a tall glass filled halfway with crushed ice. Top with 2 oz club soda and gently stir once to integrate the soda without flattening the fizz.
Ice & Garnish
Finish & garnish
Fill remaining space in the glass with crushed ice so the drink is heaped. Garnish with a mango slice on the rim, a lime wheel tucked into the ice and a sprig of fresh mint lightly slapped between your palms to release aroma, then tucked into the top.
Serve immediately with a straw. Optional: for a frozen version, freeze the mango puree mixture and blend with a scoop of crushed ice until slushy.