This mango mai tai recipe is a taste of the tropics in every sip. It’s loaded with bright, fruity flavor and of course, Captain Morgan rum!
If you’re looking for the perfect summer cocktail, then you’ve found it here. This delicious mai tai is perfect for backyard bashes or lounging by the pool. Making cocktails at home couldn’t be easier.
Our version of a classic mai tai is sure to impress you and your guests!
Mango Mai Tai Recipe
This was inspired by my another fruity cocktail recipe on this site and pairs well with this amazing herb grilled salmon recipe.
Ingredients
You’ll only need a few simple ingredients to make this recipe. You’ll find them easily at your local grocery store and spirits store.
- Captain Morgan rum
- Cointreau
- Limoncello
- Mango puree
- Pineapple juice
- Orgeat syrup
- Ice
For Garnish
- Mango slice
- Pineapple leaf
- Grenadine
See the recipe card at the end of the post for exact quantities.
Instructions
This is a super easy recipe that only takes a few simple steps to make.
Step 1: Coat with Grenadine and Add Ice
Tilt the cocktail glass at an angle and add a splash of grenadine to coat the bottom of the glass.
Fill the cocktail glass with crushed ice.
Step 2: Mix the Ingredients
Add dark rum, Cointreau, limoncello, mango puree, pineapple juice, and orgeat syrup to a cocktail shaker. Cover the shaker and shake vigorously.
Step 3: Pour and Serve
Strain the cocktail into the prepared glass and top with a dark rum float. Garnish with a fresh mango slice and pineapple leaf. Enjoy!
Hint: To create a dark rum float simply pour rum slowly over top of the back of a spoon over the drink to make the rum appear to float.
Substitutions
Don’t have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change this mango mai tai recipe.
- Rum – Dark rum is best, but you can use any rum you have on hand or use brandy, bourbon or congnac instead.
- No Mango Puree – Use Apricot, Banana, Cantaloupe, Nectarine or Peach Puree will work in a pinch and you can make your own with a blender.
- No Orgeat Syrup – Use Amaretto, Creme d’amade or simple syrup wll work just fine. Maybe a drop or two of almond extract to add a hint of almond flavor.
- Cointreau – Use Orange Curacao instead.
- Limoncello – Lemon syrup will work in a pinch.
Variations
Want to personalize this mango mai tai recipe? Here are some of my tried and true tips for changing up this recipe.
- Garnish with Pineapple – Try garnishing the glass with a chunk of pineapple.
- Pineapple Juice – Replace the pineapple juice with mango nectar, orange juice, lemon, grapefruit juice, pomegranate, lime juice or your favorite.
If you love recipes like this, you may also enjoy this Orange Gin and Tonic or Chocolate Mint Mojito.
Equipment
It takes almost nothing to make this easy cocktail.
- Cocktail shaker
- Cocktail strainer if not built into the shaker
Storage
These drinks are made to be enjoyed as soon as they’re made. Only make as many as will be consumed immediately.
Tips
This is one of the easiest cocktails you’ll ever make, but I do have a couple of tips to make it the best it can be.
- You only need a splash of grenadine – just enough to coat the glass.
- Really shake you cocktail shaker to ensure everything is mixed very well.
- When making your dark rum float pour your rum as slow as possible over the top of the back of a spoon hovering over the drink to make your rum appear to float.
FAQ
Do you have questions about this mango mai tai? Here are some of the most commonly asked questions about this mango mai tai recipe.
A mai tai is one of the classic tiki culture cocktails. It’s made with rum, Curacao, orgeat syrup, and other variable ingredients.
It’s a tart, sweet, and strong flavor with a bold kick of rum and fruity sweetness and tartness.
No. As with all cocktails, these should be enjoyed as soon as they’re made.
A syrup made from almonds, sugar and rose water or orangle flower water.
More Cocktail Recipes
Do you like cocktails? Here are some recipes you may also like to try.
Mango Mai Tai
Ready to get cooking? Remember that you can print this recipe if you would like.
Mango Mai Tai
Equipment
- Cocktail shaker
- Cocktail strainer if not built in to the shaker
Ingredients
- 1 oz captain Morgan’s Rum + 1 oz float
- 1 oz cointreau
- 1 oz limoncello
- 3 oz mango purée
- 2 oz pineapple juice
- 1 oz orgeat syrup
- ice
Garnish
- Mango slice
- Pineapple leaf
- 1 teaspoon Grenadine
Instructions
- Tip the cocktail glass to the side at an angle and add a splash of grenadine to coat the bottom of the glass.
- Fill the cocktail glass with crushed ice.
- Add ice to a cocktail shaker, add dark rum, cointreau, limoncello, mango puree, pineapple syrup, and orgeat syrup. and shake vigorously.
- Strain into the prepared glass.
- Add a dark rum float to the top! Garnish with a mango slice and pineapple leaf. Enjoy every sip!
Notes
- To create a dark rum float simply pour rum slowly over top of the back of a spoon over the drink to make the rum appear to float.
Nutrition
Matt
This is in no way shape or form a Mai Tai. It might be delicious, but the name steal is misleading.
If the demerara syrup in the Mai Tai was swapped out with mango nectar… ok. But this recipe’s only similarity to a Mai Tai is the orgeat, which plenty of other drinks also use.
Karin and Ken
My understanding is as follows:
Classic Mai Tai is
Dark Rum
Light Rum
Orange Liqueur
Pineapple juice
Lime Juice
Orgeat Syrup
Our Mango Mai Tai
Dark Rum – same
Cointreau (orange liqueur) – same
Pineapple juice- same
Limoncello- sweeter, substitute of lime juice and alcohol substitute of light rum
Orgeat syrup – same
Mango purée- added for “mango” flavor
Grenadine- added for color and sweet tropical mango theme of the drink
Mai Tai has different variations depending on the region. Demerara is raw sugar from sugar Kane, which may be added as a sweetener in versions without pineapple juice or simple syrup, which seem to be the ingredients that differ the most versions. I hope you will agree to disagree with me but I believe this is an amazing mango mai tai. Glad you at least enjoyed it! Take care and all the best. Karin