If you’re craving a drink that tastes like a mini tropical getaway, the Mango Mai Tai is exactly what you need. Sweet, tangy, and with just the right kick, this cocktail is a perfect balance of flavors that feels like summer in every sip. Whether you’re relaxing by the pool or hosting friends, this is one drink that’s guaranteed to impress. I’ve made this countless times, and trust me, once you try it, you’ll keep coming back for more.
Mango Mai Tai
Ingredients
Here’s what you’ll need to whip up a Mango Mai Tai:
- White rum: 2 oz (60ml)
- Mango juice: 1.5 oz (45ml)
- Fresh lime juice: 0.75 oz (22ml)
- Orgeat syrup (almond-flavored syrup): 0.5 oz (15ml)
- Triple sec (orange liqueur): 0.5 oz (15ml)
- Ice cubes: Plenty for mixing and serving
- Garnish: Fresh mint leaves and a slice of mango
Yields: 1 cocktail
Prep time: 5 minutes
Make-ahead tip: You can mix everything except the ice ahead of time and store it in the fridge for up to 24 hours. Just give it a good shake with ice right before serving.
Method
- Fill a cocktail shaker with ice. Add the rum, mango juice, lime juice, orgeat syrup, and triple sec.
- Shake it like you mean it for about 10-15 seconds, until the mixture feels nice and chilled in your hands.
- Fill a double old-fashioned glass (or any sturdy cocktail glass) with ice. Strain the shaken cocktail over the ice.
- Top it off with a sprig of mint and a slice of mango for that extra tropical flair. Bonus points if you clap the mint between your hands first—it releases its aroma and makes the garnish pop.
Tips for Success
- Fresh mango juice makes all the difference. If you can’t find it, blend a ripe mango with a little water, then strain it for a silky, vibrant juice.
- Don’t skimp on the lime juice—it’s the secret to balancing the sweetness of the mango.
- If you don’t have orgeat syrup, you can substitute with almond milk or simple syrup, though the flavor won’t be as rich.
Serving Suggestions
A Mango Mai Tai pairs beautifully with tropical and spicy dishes. Here are a few ideas:
- Grilled fish: The smoky flavors of grilled seafood are a perfect match for the sweet and tangy notes of this cocktail.
- Spicy Thai dishes: The mango’s sweetness helps cool down the heat from dishes like Thai curry or spicy noodles.
- Fresh salads: A crisp salad with a citrus vinaigrette complements the fruity flavors without overpowering the drink.
Variations to Try
Want to mix things up? Here are a few fun twists on the classic Mango Mai Tai:
Spicy Mango Mai Tai
- Add a slice of jalapeño to the shaker and muddle it before adding the other ingredients. It gives the cocktail a subtle, spicy kick.
Berry Mango Mai Tai
- Toss in a handful of fresh berries (like raspberries or blackberries) and muddle them with the lime juice before shaking. The result is a fruity, slightly tart variation.
Coconut Mango Mai Tai
- Swap out the rum for coconut rum. It adds a creamy, tropical twist that’s downright addictive.
Virgin Mango Mai Tai
- Skip the alcohol and replace the rum with coconut water. It’s just as refreshing and perfect for a mocktail option.
Common Questions
Can I use bottled mango juice?
Yes, but look for one without added sugar. Fresh mango juice will always give the best flavor.
How can I make it less sweet?
Cut back on the orgeat syrup and triple sec, or use unsweetened mango juice.
What if I don’t have a shaker?
You can use a mason jar with a lid. Just make sure it’s sealed tightly before shaking!
Can I double or triple the recipe for a group?
Absolutely! Just scale up the ingredients and mix everything in a pitcher. Shake individual servings with ice before pouring.
What’s the best way to store leftovers?
If you’ve mixed the cocktail but haven’t added ice, store it in a sealed container in the fridge for up to 24 hours.
Final Thoughts
A Mango Mai Tai is more than just a drink—it’s a little slice of paradise in a glass. Whether you stick to the classic recipe or try one of the variations, it’s a cocktail that’s sure to impress. Pair it with your favorite tropical dishes, or simply sip it on its own while soaking up the sun. And don’t forget to garnish—it’s those little touches that make it feel extra special. Cheers!
