Jarritos Mexican Soda Recipe

Prepare mango base

If using fresh mangoes, peel and pit 1–2 ripe mangoes and blend until smooth, then strain through a fine mesh if you prefer a smoother soda without pulp. Measure 1 cup of mango puree. If using packaged strained mango juice, simply measure 1 cup.

Sweeten and balance

Stir 2 tablespoons agave syrup (or simple sugar syrup) into the mango puree until fully incorporated. Add 2 tablespoons fresh lime juice and taste — the lime should give a bright counterpoint to the mango. Adjust sweetness with up to 1 additional tablespoon agave if needed.

Prep glass rim (optional)

If you want a salted or Tajín rim like some Mexican sodas are served, rub a lime wedge around the glass rim then dip the rim into a shallow plate with 1 teaspoon Tajín or coarse salt. Set glass aside.

Fill a 16–20 oz serving glass about two-thirds full with ice (roughly 1 to 1 1/2 cups of ice).

Pour about 1/3 cup of the mango mixture into the glass over the ice. For a Jarritos-style intensity, use between 1/4 and 1/2 cup depending on how bold you want the flavor.

Slowly top with very cold club soda or sparkling water (about 3/4 to 1 cup depending on glass size) to preserve carbonation and create a layered look. Pour gently over the back of a spoon if you want more separation between syrup and soda.

Stir gently once or twice to integrate the mango base with the soda without losing too much fizz. Taste and adjust: add a dash more lime or a small squeeze of agave if desired.

Garnish with the lime wedge on the rim and serve immediately with a straw. To make multiple bottles like commercial Jarritos, scale ingredients and mix mango base with chilled carbonated water just before serving.