Paul Kushner
This Mango Mai Tai is a tropical twist on the tiki classic. With spiced and white rum, bright citrus liqueurs, and juicy mango purée, it’s fruity and bold with a layered finish. Orgeat and grenadine round it out with sweet, nutty depth and a splash of color. It’s the kind of drink that brings a beachy vibe to any day, no matter where you are.
This post may include affiliate links; for details, see our disclosure policy
Tasting Notes
The Mango Mai Tai brings together tropical fruit and citrus flavors with a nutty undertone. The mango purée adds a soft, juicy sweetness that balances the tang of pineapple juice and citrus liqueurs. A hint of almond from the orgeat syrup deepens the drink, while the grenadine at the base offers a mellow, fruity finish. The layered effect light on top, richer at the base creates a drink that shifts as you sip. Each element stands out without overpowering the others, making it a well-rounded cocktail with warmth, texture, and just the right touch of tropical brightness.
Equipment and Glassware
You’ll need a cocktail shaker, strainer, jigger, bar spoon, and a sturdy glass preferably a large double old-fashioned or tiki-style glass. A muddler isn’t required since the fruit is puréed, but you’ll want a sharp knife and cutting board for prepping the garnish. Crushed ice works best to hold the drink’s layered flavors and keep it cold. A bar spoon helps gently float the rum on top for a nice visual and added depth. If you’re aiming for presentation, a fun garnish pick or mini umbrella works well here too.
Ingredients
- 1 oz spiced rum
- 1 oz white rum
- 1 oz Cointreau
- 1 oz limoncello
- 3 oz mango purée
- 2 oz pineapple juice
- 1 oz orgeat syrup
- 0.25 oz grenadine
- Garnish: mango slice and pineapple leaf
Instructions
- Tilt your cocktail glass and pour a splash of grenadine around the bottom so it coats the base.
- Fill the glass with crushed ice.
- In a shaker filled with ice, combine white rum, Cointreau, limoncello, mango purée, pineapple juice, and orgeat syrup.
- Shake well until the mix is cold and blended.
- Strain into the prepared glass.
- Gently float the spiced rum on top.
- Garnish with a mango slice and pineapple leaf.
Pro Tips
- Chill your glass before building the drink for better temperature control.
- Use fresh mango purée for best texture and flavor.
- Shake vigorously to fully mix the orgeat and purée.
- Pour grenadine first to keep the color separation intact.
- A bar spoon helps layer the rum float more cleanly.
- Use clear ice if you want the color gradient to show clearly.
- If your purée is too thick, thin it slightly with mango juice.
- Avoid overfilling the glass so your garnish stays upright.
When to Serve
The Mango Mai Tai is best suited for warm-weather settings, such as summer gatherings, outdoor parties, or beach-themed events. Its tropical character also makes it a great choice for barbecues, tiki nights, or poolside afternoons. With its bright color and layered look, it’s ideal for serving when visual presentation matters like brunches, celebrations, or casual get-togethers with friends. While it’s refreshing enough for daytime drinking, it also holds its own as a fun, fruity evening option. Serve when you want a relaxed, fruit-forward drink that’s easy to enjoy and visually memorable.
Which Liquor Brands to Choose
- Spiced Rum: Captain Morgan, Sailor Jerry, or Kraken
- Light or Gold Rum: Bacardi Gold, Mount Gay Eclipse, or Appleton Estate Signature
- Cointreau: Cointreau is the standard, but Grand Marnier or Combier can substitute
- Limoncello: Luxardo, Pallini, or Ventura Limoncello
- Orgeat Syrup: Liber & Co., Small Hand Foods, or Giffard
Similar Cocktails
- Tropical Pineapple Paradise
- Spicy Sake Mango Punch
- Pineapple Mango Rum Punch
- Prickly Pear Pineapple Mezcalita
- Sesame Mai Tai
Ingredients
- 1 oz spiced rum
- 1 oz white rum
- 1 oz Cointreau
- 1 oz limoncello
- 3 oz mango purée
- 2 oz pineapple juice
- 1 oz orgeat syrup
- 0.25 oz grenadine
- Garnish: mango slice and pineapple leaf
Instructions
- Tilt your cocktail glass and pour a splash of grenadine around the bottom so it coats the base.
- Fill the glass with crushed ice.
- In a shaker filled with ice, combine white rum, Cointreau, limoncello, mango purée, pineapple juice, and orgeat syrup.
- Shake well until the mix is cold and blended.
- Strain into the prepared glass.
- Gently float the spiced rum on top.
- Garnish with a mango slice and pineapple leaf.
Notes
- Use ripe mango purée for the best flavor fresh or frozen both work well.
- A slow pour helps the spiced rum float better and creates a nice color layer.
- Chill your glass ahead of time to help the crushed ice last longer.
