Mango-tango Mule Recipe

Combine and simmer

In a small saucepan combine 1 cup mango puree, 1 cup granulated sugar and 1 cup water. Stir to combine.

Place saucepan over medium heat. Warm gently, stirring occasionally, until the sugar is fully dissolved and the mixture is just beginning to steam (do not boil vigorously) — about 5–7 minutes.

Remove from heat and let cool 5 minutes, then stir in 1 tablespoon fresh lime juice to brighten the flavor.

Let syrup cool to room temperature, then strain through a fine-mesh sieve to remove any fibrous bits if desired. Transfer to a jar and refrigerate. Syrup will keep 7–10 days refrigerated.

Prepare glass and muddle

Select a copper mug or highball glass. Add a thumb-sized piece of fresh ginger (peeled) and the juice of half the lime (about 0.5 whole lime) into the glass. Muddle the ginger and lime juice firmly for 10–15 seconds to release ginger oils and lime juice. If you prefer less bite, remove the ginger after muddling; leaving it in increases intensity.

Fill the glass with crushed ice so it comes near the top (about 1 cup).

Pour in 2 oz Hornitos Blanco Tequila and 1 oz prepared mango syrup over the ice.

Top gently with 4 oz chilled ginger beer. Stir once or twice gently with a bar spoon to integrate ingredients without flattening the fizz.

Taste and adjust: add up to 0.5 oz additional mango syrup for more sweetness or an extra squeeze of lime for brightness.

Garnish with a lime wheel or wedge and a mint sprig (optional). Serve immediately with a straw.