$0.50 Mangoes

I mean really. Mangoes are just coming to the end of their season at our local grocery store and they are cheap. So a cocktail was all but inevitable!

Your Childhood Called.

This week’s cocktail was inspired by the classic Mango + Chili pairing, tossing in a bit of Rum for good measure. You could say it’s a bit of a take on an egg-white sour and you wouldn’t be too far off.  As for flavor – I’ll go ahead and admit it. This cocktail tastes like a “mango” version of the Orange Julius that we used to have at the local shopping mall growing up. It’s creamy, sweet and thick, but still bright and refreshing

Don’t Skip the Salt.

I know it’s a whole additional step, but this cocktail is just not complete without the chili-salt rim. The spice keeps the sweet and creaminess in line and keeps things interesting – and alongside the salt it’s a match made in heaven. If you’re not sure, do what Chris likes to do and just salt half the glass – then you have the option. But trust me on this one, it’s good!

Trouble in Paradise

It’s balanced, creamy, tropical and delicious. This one is dangerous.
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  • 2 oz Gold Rum Havana Club Anejo Especial
  • 1 oz Lime Juice
  • 1 Oz Mango Orange Peel Syrup
  • 3/4 Oz Egg Whites
  • 1/4 tsp Salt
  • 1/4 Tsp Chili powder

Mango Orange Peel Syrup

  • 1 Ea Mango Medium, cut into ¼ inch cubes
  • 3/4 Cup White Sugar
  • 1/2 Ea Zest of orange Zested finely


  • Mix salt and chili powder and rim a coupe glass.
  • Add all ingredients to a cocktail shaker without ice
  • Dry-shake to emulsify the egg whites
  • Add ice
  • Shake well to chill and dilute
  • Fine strain into prepared coupe glass

Mango Orange Peel Syrup

  • Add all ingredients to a bowl and stir.
  • Let sit for 2 hours.
  • Fine-strain.