More Mango you say?

I’m not exactly an expert on when certain fruits are “in season”, so I rely on my local grocery store to let me know. This week when Mangos reappeared (taking up half an aisle and reasonably priced) I knew we were in luck!

This week’s cocktail is an attempt to play with mango flavor by creating a simple mango syrup. With such a sweet fruit to start with, I was curious to see how the syrup came out.

The cocktail is definitely sweet – and I’d be tempted to convert it to a highball next time by adding ginger beer or soda water (or half an half) to cut the sweetness and lighten it up. It’s syrupy and tropical with a very subtle hint of Mango.


I’d be curious to hear from you – have you had success with Mango in cocktails? How have you used it? Syrup? Puree? Juice?  I think next time I’d definitely try juice or puree to see if the flavor comes through, and because the mango is such a sweet fruit to start with.

Meanwhile, this drink still came out delicious! I really liked how the orange bitters reinforce the orange flavor in the syrup, and the Green Chartreuse adds some depth and character. A tad too sweet, yes… but certainly  not going down the sink (if you know what I mean!)

Tropical Mango Sour

Unlike your usual bright, fruity drinks, this “sour” is rich and syrupy with an herbal note to give it depth.
5 from 2 votes
Print Pin Rate


  • 1.5 oz Dark Rum We used Havana Club
  • 0.75 oz Mango Syrup
  • 0.75 oz Lime Juice
  • 1 dash Orange Bitters
  • 1 barspoon Green Chartreuse

Mango Syrup

  • 1 cup Mango Chopped
  • 1 cup sugar
  • 1 ea Skin of mandarin orange


  • Add all ingredients to a cocktail shaker and shake well with ice.
  • Strain into a bucket glass with ice
  • (Optional) Garnish with a lime wheel

Mango Syrup

  • Macerate the mango and mandarin orange skin with sugar for two hours.
  • Strain through a fine strainer or cheesecloth and discard the mango chunks.