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Mango Gin Fizz

For those hot summer days, nothing refreshes quite like a Mango Gin Fizz. With a perfect blend of sweet mango puree and sharp lemon juice topped with fizzy soda, this drink brings a burst of freshness that cuts through the heat. It’s a simple mix that offers a balance of flavors, making it a favorite at the bar. People enjoy its light, fruity taste and the way the bubbles tickle the tongue, making it a go-to for relaxing afternoons. Try this Mango Gin Fizz recipe for a cool sip.

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mango gin fizz

Mango Gin Fizz

Prep Time: 5 minutes
No ratings yet
Course: Drinks
Cuisine: American
Keyword: Gin Fizz, Mango
Servings: 1
Author: Paul Kushner

Ingredients

  • 2 oz gin
  • 1 oz mango puree fresh mango blended until smooth
  • 1/2 oz freshly squeezed lemon juice
  • 1/2 oz simple syrup equal parts sugar and water heated until sugar dissolves, then cooled
  • Club soda or sparkling water to top up
  • Mango slice and a mint sprig for garnish

Instructions

Prepare the Mango Puree:

  • Peel and chop a ripe mango. Blend it until smooth in a blender or food processor. Strain it through a sieve if desired for a smoother texture.

Mix the Cocktail:

  • In a shaker, combine the gin, mango puree, lemon juice, and simple syrup.
  • Fill the shaker with ice, covering the liquid. Shake well until the mixture is well chilled, about 15 seconds.

Serve:

  • Strain the mixture into a highball glass filled with fresh ice.
  • Top up with club soda or sparkling water to your liking. Stir gently to mix.

Garnish and Enjoy:

  • Garnish with a slice of mango and a sprig of mint on the rim of the glass.
  • Serve immediately and enjoy your tropical, fizzy delight.
Tried this recipe?Leave a comment and let us know how it was!
Mango Gin Fizz
See also  Mango Pineapple Mojito
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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