Mango Mai Tai Recipe

Make or measure mango puree

If using fresh mango: peel and dice one ripe mango, then purée in a blender until smooth. Strain through a fine mesh if you prefer a silkier texture. Measure 1 oz of puree. If using store-bought mango nectar or purée, measure 1 oz. If puree tastes tart, add 0.25 oz simple syrup to balance sweetness.

Fill a cocktail shaker with a handful of ice (not the crushed ice for serving). Add 1.5 oz Jamaican dark rum, 0.5 oz aged dark rum, 0.5 oz dry Curaçao, 0.75 oz orgeat, 0.75 oz fresh lime juice, and the prepared 1 oz mango puree (plus the 0.25 oz simple syrup if using).

Shake vigorously for 10–15 seconds until the shaker feels very cold and the mixture is well aerated and slightly frothy from the fruit.

Fill a double old-fashioned glass or tiki mug with crushed ice to the top (about 1 cup).

Strain the shaken cocktail over the crushed ice, distributing evenly.

Carefully float 0.5 oz of the aged dark rum on top by pouring it gently over the back of a bar spoon so it sits as a dark layer.

Optional: add a small dash of Angostura bitters on the top for aromatic complexity.

Garnish with a sprig of mint, a lime wheel or wedge, and a mango slice on the rim.

Serve with a straw and instruct guests to stir briefly to incorporate the float before drinking, or sip through the float for an initial rum-forward hit.