Mango Recipe

Make or measure purée

If using fresh mango, peel and dice 1 medium ripe mango and blend until smooth with a splash (1–2 tablespoons) of water. Strain through a fine mesh if you prefer a silkier texture. If using store-bought purée, measure 3/4 cup.

Taste the purée: if the mango is not very sweet, stir in up to 1/2 ounce additional simple syrup to reach a balanced sweet-tart profile when mixed with lime and seltzer.

Combine base ingredients

In a cocktail shaker or large mixing glass, add the mango purée (3/4 cup), fresh lime juice (1/2 oz), simple syrup (1/2 oz), and vodka (1.5 oz) if using. Add a large handful of ice (about 1 cup).

Shake

Shake vigorously for 10–15 seconds to chill, slightly dilute, and aerate the mango mixture. If you did not use alcohol and prefer a lighter process, stir briskly instead of shaking to combine.

Strain into glass

Fill a highball or Collins glass with fresh ice. Strain the shaken mango mixture into the glass, leaving about 1 inch of headspace for seltzer.

Top with seltzer

Gently top with 6 oz chilled seltzer. Stir once or twice gently with a bar spoon to integrate—avoid overmixing to keep the carbonation.

Garnish and serve

Garnish with a sprig of mint and a lime wheel or mango slice. Serve immediately with a straw or long spoon.

Non-alcoholic: omit vodka and increase seltzer by 1.5–2 oz, or add a splash of non-alcoholic spirit for complexity. For a lighter sweetness, reduce simple syrup to 1/4 oz.

To make multiple servings: multiply ingredients by number of servings, blend purée in a pitcher, then add ice and seltzer individually to each glass to preserve fizz.