Our tropical-inspired Coconut Mango Sour cocktail is delicious, fruit-forward, and refreshing.
It’s the perfect way to escape to paradise any day of the year!
Made with a treasure trove of tropical flavors with mango nectar, freshly squeezed lime juice, and coconut cream.
This whiskey-infused cocktail is served over cranberry ice cubes and garnished with a lime wedge and mango peel.
Mango Sour with Coconut
I’ve been craving summertime cocktails lately, something not too sweet with elements of tropical fruit and sour citrus.
The mango sour has been on my radar for a minute, and I added it to my long list of cocktails to make during the summer months.
But, the more I started developing this cocktail recipe, the more I wanted to make it, and I knew I wasn’t about to wait around for summer.
And unlike the usual mango sour, I added coconut cream, enhancing this mixed drink’s tropical look and taste.
What You Will Need To Make Our Coconut Mango Sour:
Whiskey. There is no reason to reach for the top shelf when using whiskey for cocktails. Using expensive whiskey will get lost in all of the other ingredients. Grab your favorite whiskey, bourbon, or rye and shake up this crazy delicious cocktail.
Mango Nectar. I have made this cocktail with freshly squeezed mango juice, and it is definitely worth the extra effort, but most people want to keep things simple. Using store-bought mango nectar is a lot easier, and it tastes pretty good too.
Lime Juice. Using lime juice is how you get sour in our Coconut Mango Sour. Freshly squeezed lime juice is recommended, but bottled variety will do the damn job.
Coconut Cream. When it comes to coconut cream, not all coconut cream brands are built for cocktail creation. We love using Real Coconut Cream because it has authentic coconut flavor and mixes nicely in a drink. This drink gives me exactly what I was looking for; coconut flavor, creaminess, and an excellent mouth feel. Dassit!
Garnish. For a garnish, I kept it simple with a lemon peel spiral.
How to make a Mango Sour
Ingredients:
- ice cubes
- 1 1/2 ounces of whiskey
- 2 ounces mango nectar
- 1 ounce of freshly squeezed lime juice
- 1-ounce coconut cream
- lemon wedge or spiral
Directions:
- Add the ice, whiskey, mango nectar, freshly squeezed lime juice, and coconut cream into a cocktail mixing glass or shaker.
- Using a mixing glass, use a long-handled bar spoon and mix thoroughly for thirty seconds.
- Also, if you use a cocktail shaker, secure the lid and shake vigorously for thirty (30) seconds.
- After mixing, strain the cocktail into a rocks glass filled with cranberry ice cubes.
- Garnish with a wedge of lime and a sliver of mango peel. Cheers.
I used these cube trays to make miniature cranberry ice cubes, which are a great way to keep your drink from becoming watery and flat as the ice cubes melt.
Plus, the sweet–tart flavor of cranberry is an excellent addition to your cocktail. Cheers!
This variation on the mango sour proves that cocktail-making should be as fun as delicious.
Good cocktail making is leaning on the fundamentals but also taking chances.
How can I make this into an alcohol-free mocktail?
You substitute the whiskey with a non-alcoholic spirit like Ritual Zero Proof Whiskey Alternative or Spirtless Kentucky 74 Non-Alcoholic Bourbon Whiskey Spirit.
It is okay to experiment and come up with your own cocktail creations that reflect what you imagine a cocktail to be.
It all starts with a well-stocked home bar and your imagination. Cheers!
Ingredients
- ice cubes
- 1 1/2 ounces of whiskey
- 2 ounces mango nectar
- 1 ounce of freshly squeezed lime juice
- 1- ounce coconut cream
- lemon wedge or spiral
Instructions
- Add the ice, whiskey, mango nectar, freshly squeezed lime juice, and coconut cream into a cocktail mixing glass or shaker.
Using a mixing glass, use a long-handled bar spoon and mix thoroughly for thirty seconds.
Also, if you use a cocktail shaker, secure the lid and shake vigorously for thirty (30) seconds.
After mixing, strain the cocktail into a rocks glass filled with cranberry ice cubes.
Garnish with a wedge of lime and a sliver of mango peel. Cheers.
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