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Mango Bourbon Smash

When customers want a refreshing twist on the usual, the Mango Bourbon Smash is a hit. Combining ripe mango and fresh mint with the rich taste of bourbon creates a smooth, fruity drink that’s perfect for relaxing after a long day. The sweet mango balances the bourbon’s warmth, while a dash of lemon adds just the right tang. It’s a favorite for its refreshing flavor and the way it cools down any evening.

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mango bourbon smash

Mango Bourbon Smash

Prep Time: 5 minutes
5 from 1 vote
Course: Drinks
Cuisine: American
Keyword: Bourbon, Mango
Servings: 1
Author: Paul Kushner
Try making a Mango Bourbon Smash today for a refreshing treat.


  • 2 oz bourbon
  • 1/2 ripe mango peeled and chopped (or about 3 tablespoons of mango puree)
  • 1/2 oz simple syrup adjust based on the sweetness of the mango
  • 1/2 oz fresh lemon juice
  • Mint leaves about 6-8 leaves
  • Club soda optional, for topping up
  • Garnish: mint sprig and/or a slice of mango


Muddle the Mango and Mint:

  • In a shaker, muddle the chopped mango and mint leaves to release the mint oils and create a mango mash. If you’re using mango puree, just stir it with the mint leaves to mix well.

Add Bourbon and Mixers:

  • To the shaker, add the bourbon, simple syrup, and lemon juice. Fill the shaker with ice, covering the liquid.


  • Shake vigorously for about 15 seconds to chill the mixture and mix the flavors.

Strain and Serve:

  • Strain the cocktail into a rocks glass filled with ice. If you like a bit lighter drink, you can top it up with a splash of club soda.

Garnish and Enjoy:

  • Garnish with a mint sprig and a slice of mango on the rim of the glass.
Tried this recipe?Leave a comment and let us know how it was!
Mango Bourbon Smash
See also  Sparkling Limoncello Cocktail
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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