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Mango Mai Tai Recipe

Jul 06, 2017 | Comment(s) | Post By Brodey Sheppard
3 people voted 4.8333333333333 stars.

In Tahiti, Mai Tai means good. If you enjoy the traditional version of this classic cocktail, you’re going to love the Mango twist.

Mangos come in many different varieties and most are grown in India. The Mango is also the national tree of neighbouring Bangladesh. It is a stone fruit, native to South Asia, that belongs to the Cashew family of trees.

Un-ripened mangos are tart and used in making relishes and chutneys. Fully ripened mangos are very sweet, and used in a variety of tasty dishes and drinks.

If mangos are in season, you can blend your own juice to give added texture to your Mango Mai Tai. Cut open a mango and remove the pit. Score a checker-board pattern across the flesh and gently peel away the cubes of fruit. Put in a blender with a couple of teaspoons of lemon juice. Blend thoroughly until the mix has a smooth consistency.

Anything made with ripened mangos is going to be sweet, and this drink is no exception. Serve ice-cold and add a squeeze of lime if you prefer a slightly tarter drink.

Here’s what you need:

Ingredients

  • 30ml Spiced Rum
  • 30ml Mango Rum
  • 120ml Mango Juice
  • 15ml Grenadine
  • Quarter lime (optional)
  • Pineapple and cherry to garnish

Preparation

  1. Fill a highball glass with ice.
  2. Measure in the two varieties of flavoured rum.
  3. Top with mango juice.
  4. Squeeze the quarter lime into the drink if you prefer to cut the sweetness of the mango juice.
  5. Add a few drops of grenadine.
  6. Stir gently
  7. Garnish with a quarter slice of pineapple and a cherry.

Equipment

  • Highball glass
  • Ice

TAGS

mango, juice, mangos

ABOUT AUTHOR

Photo of Brodey Sheppard

Brodey is an enthusiastic marketing and advertising strategest out of the Sunshine Coast, Australia. Brodey has always been passionate about liquor and alcohol in general. You will find Brodey on the weekends either out on the football pitch kicking goals or down the lake with a glass of wine.

View all posts by Brodey Sheppard

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