Print PageMango Beverage Recipes
See below for the folowing recipes:
The Mambo Source: Anthony Vitacca, bartender/mixologist at Montrio in Monterey, California
Recipe Categories
Beverage
Serving Size: 1
Ingredients
1/4 fresh mango, cubbed
3 med-lg. fresh basil leaves
1/2 fresh lime
1 1/2 oz. citrus flavored vodka
1 1/2 oz. coconut rum
Instructions
Combine fresh ingredients in pint glass. Muddle,muddle, muddle. Add ice and both liquors. Shake then strain into large cocktail (martini) glass. Garnish with fresh mango spear and large leaf of fresh basil.
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Mango Bellini
A unique twist on an old favorite, the Mango Bellini is perfect for special occasions, brunch or anytime.
Recipe Categories
Beverage
Ripe
Fully Ripe
Serving Size: 1
Ingredients
1 tablespoon fresh mango pureed
4 ounces chilled Prosecco
Chilled champagne flute
1 mango pitted and sliced for garnish
Instructions
Combine mango puree and chilled Prosecco in each champagne glass and serve. Garnish with fresh mango slices on the rim.
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Mango Margarita
Say ole! to this new mango classic created by mixologist Tony Abou-Ganim.
Souce: Tony Abou-Ganim
Recipe Category:
Beverage
Serving Size: 1
Ingredients
1 1/2 ounce Tequila
3/4 ounce orange liqueur
2 ounce fresh mango, peeled, pitted and pureed
2 ounce simple syrup
1 ounce freshly squeezed lime juice
1 cup cracked ice
Instructions
Add above ingredients to a bar blender. Add cracked ice, and blend until smooth. Serve in a tumbler or margarita glass. Garnish with a wheel of lime.
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Mango Michelada
Recipe Category
Beverage
Serving Size: 1
Ingredients
1/2 cup mango, peeled, pitted and pureed*
2 tablespoons freshly squeezed lime juice
1 (12-ounce) chilled Mexican beer
1 lime
Coarse salt
Fresh mango for garnish
Hot sauce (optional)
Instructions
Combine mango puree, lime juice and beer. Rub a lime wedge around the rim of a tall glass and then press the rim into coarse salt, coating the rim. Fill glass 2/3 full with ice and then add mango mixture. Add in a few drops of hot sauce if desired.
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Mango-rita
Recipe Category
Beverage
Serving Size: 2
Ingredients
1 cup crushed ice
1 large ripe mango, peeled, pitted and diced
1/2 cup Tequila
2 tablespoon freshly squeezed lime juice (reserve one squeezed lime half to moisten glass rims)
Coarse salt
Instructions
Combine ice, mango, tequila and lime juice in a blender and puree until smooth. Moisten rims of 2 margarita glasses with reserved lime half and dip each glass rim in coarse salt. Pour Mango-rita into glasses.
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Sparkling Mango Strawberry Sangria
Source: Tony Abou-Ganim
Recipe Category
Beverage
Serving Size: 12
Ingredients
9 ounces fresh mango, peeled, pitted and pureed to make 6 ounces strained mango puree
6 large strawberries, pureed
1 ounces simple syrup
6 ounces fresh orange juice
6 ounces fresh lemon juice
2 cinnamon sticks
1 liter lemon-lime soda
1 mango, peeled, pitted and cubed
Mint sprig, strawberries, orange and lemon slices
Large Bordeaux glass with ice
Instructions
Place ingredients (excluding lemon-lime soda) into a large glass container, cover, and refrigerate overnight. When ready to serve pour into an ice filled pitcher to 2/3 full. Add fresh sliced fruits and top with lemon-lime soda, stir gently to mix. Serve in wine glasses filled with ice and fresh fruit.
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Sweet Escape
Source: Tony Abou-Ganim
Recipe Category
Beverage
Serving Size: 1
Ingredients
1 ounce fresh mango puree (made with fresh mango*)
1 1/2 ounces vodka
1 ounce fresh lemon juice**
1 ounce simple syrup***
2 ounces chilled soda water
Mango slices (fan) & lemon spiral for garnish
Instructions
In a mixing glass add fresh mango puree, vodka, fresh lemon juice, and simple syrup; add ice and shake until well blended. Strain into an ice-filled Collins glass and spritz with chilled soda water. Garnish with a fan of mango slices and a spiral of lemon.
* Fresh Mango Puree: One medium-sized mango = 1 cup diced = 1/2 cup puree.
** Fresh Lemon Juice: 1 medium-sized lemon = approx 2 ounces juice
*** Simple Syrup: Mix a 1:1 ratio of water to sugar; bring water to a boil, add sugar to dissolve, and cool.
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Thai Mango Cooler
Mixologist Tony Abou-Ganim created this mango-licious beverage that will whisk you away to the warm tropics of Thailand.
Source: Tony Abou-Ganim
Recipe Category
Beverage
Serving Size: 1
Ingredients
1 1/2 ounces vodka
1/2 ounce orange liqueur
1/2 fresh mango, peeled, pitted and pureed to make 1 1/2 ounces
1 ounce fresh lemon juice
1 ounce ginger syrup
Chilled soda water
Mango slice
Instructions
In a mixing glass add vodka, orange liqueur, mango puree, lemon juice, and ginger syrup; shake until well blended. Strain into an ice filled goblet and spritz with soda water. Garnish with a slice of mango.
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Tropical Egg Nog
Source: Tony Abou-Ganim
Recipe Category
Beverage
Serving Size: 15
Ingredients
12 jumbo eggs
1/2 pound superfine sugar
5 cups whole milk
1 fifth spiced rum
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup fresh mango, peeled, pitted and pureed
Instructions
Separate eggs. Set egg whites in the refrigerator. In a mixing bowl beat yolks until creamy. Gradually add 1/4 pound of sugar, beating at high speeds until thick. Stir in milk, spiced rum, vanilla, cinnamon, and mango puree. Place in refrigerator to chill, at least two hours. Remove egg whites from the refrigerator and beat until soft peaks form. Add remaining 1/4 pound of sugar, beating into stiff peaks. Fold the chilled spiced rum and mango mixture into egg whites. Serve in a goblet, garnish with freshly ground nutmeg.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. If this is of concern here are two options:
Make the recipe using "pasteurized shell eggs," which are perfectly safe to use in a raw state and their use is approved by the USDA's Food Safety and Inspection Service (FSIS).
Cook the eggs, milk and sugar together (making a custard base) and adding the remaining ingredients to the well chilled custard base.
To make the custard base: whisk eggs and sugar in a medium bowl. Heat the milk in a large saucepan over medium-low heat just until hot, not boiling. Add 1 cup of the hot milk to the egg mixture and whisk well. Add that mixture to the saucepan and whisk again to combine. Cook, stirring constantly, until the custard covers the back of a spoon thickly, about 5 minutes. Pour custard through a fine sieve, into a large bowl and let cool about 10 minutes. Cover and chill in the refrigerator.
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* Fresh Mango Puree: One medium-sized mango = 1 cup diced = 1/2 cup puree.
*A 9 count mango weighs about 18 ounces and yields approximately 11 ounces useable fruit.