Two to Mango Mocktail - Foodservice Recipe 2
Course: Mango Drink Recipes
Cuisine: Vegan Mango Recipes, Vegetarian Mango Recipes
Keyword: Mango Chef Creations


  • 1.5 oz Mango Seed Cardamon Shrub, recipe follows
  • 1 oz Sweet Chile Syrup, recipe follows
  • Thai basil
  • 3 oz fresh lemonade
  • .75 oz Butterfly Pea Tea
  • Garnish: long mango peel, Lemon wheel, basil blossom, mini pepper


For the Mango Seed Cardamom Shrub:

  • 2 cups fresh mango seeds, with mango flesh still attached to seed
  • 1 cup whole cardamom seed pods
  • 2 cups white cane sugar, or preferred sugar
  • 16 oz white balsamic vinegar, champagne or rice vinegar will also work




For the Sweet Chile Syrup:

  • 8 oz white cane sugar, or preferred sugar
  • 8 oz water
  • ¾ cup Thai chile, or preferred dried chile

In a mixing glass, combine ingredients 1-4 and shake well. Strain over fresh ice. Float Butterfly Pea Tea on top. Garnish.


For the Mango Seed Cardamom Shrub:

Combine mango seeds, cardamom and cane sugar and let sit at room temperature until sugar dissolves and sugar turns into liquid, 24 to 48 hours. Add vinegar and let sit for additional 12 to 24 hours, depending on desired flavor. Taste and strain out all solids.


For the Sweet Chile Syrup:

Combine sugar and water and mix until dissolved. Add Thai chile and let sit for 24 hours. Or sous vide for 1.5 hours and let cool.


Recipe by Tony Pereyra, Bar & Beverage Solutions, The Spirits in Motion

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