Mango Passion Cocktail

Mango cocktails garnished with lime slices and mango slices on bamboo cocktail picks

The Spruce Eats / Karen Hibbard

Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
180 Calories
0g Fat
21g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 180
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 73mg 3%
Total Carbohydrate 21g 8%
Dietary Fiber 2g 8%
Total Sugars 14g
Protein 1g
Vitamin C 42mg 212%
Calcium 34mg 3%
Iron 1mg 3%
Potassium 271mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Mango cocktails are a common drink on the beaches of southern Thailand, and this recipe lets you enjoy them in your own backyard paradise. This drink is so delicious, it won't be hard to imagine you're near the sunshine and surf of a tropical beach.

A mango cocktail is a superb summer drink to sip on in the afternoon and is also a very popular party drink. Garnish yours with slices of mango, lime, or other tropical or local summer fruit. Mangoes go well with coconut and pineapple, but also strawberries and blueberries.

This cocktail is a balance of sweet and sour but leans toward the sweet. For food pairings, serve with something crisp and crunchy like Thai spring rolls. Or, really spice things up with some Thai finger and party foods, where the hot flavors of chile peppers marry beautifully with the cooling flavors of mango.

You can also make a nonalcoholic version. Mangoes are an easy fruit to prepare. If you haven't yet cut open a mango, the steps are provided.


  • 2 ripe mangoes

  • 1/2 cup vodka

  • 1/4 cup lime juice

  • Kosher salt, to taste

  • 1 to 2 tablespoons maple syrup (or 1 to 3 teaspoons sugar)

  • 1 bottle sparkling white wine (or Champagne or sparkling spring water)

  • Fresh lime wedges and fresh fruit, optional, garnish

Steps to Make It

  1. Gather the ingredients.

    Ingredients for mango cocktail recipe gathered

    The Spruce Eats / Karen Hibbard

  2. Cut segments of fruit from the mangoes and discard the peel. Rather than peeling them and then slicing, there is an easy trick for cutting the flesh without peeling. First, cut through the mango slightly off-center to avoid the pit. Scoop out the flesh with a spoon or score the cut piece lengthwise and crosswise into cubes and scoop them away from the peel. Do the same on the other side of the mango.

    Mangoes being cut into segments with a large knife on a cutting board

    The Spruce Eats / Karen Hibbard

  3. Trim away the remaining flesh from the stone. Drop all the flesh into your blender.

    Mango flesh in a blender

    The Spruce Eats / Karen Hibbard

  4. Add the vodka, lime juice, salt, and syrup or sugar. Blend well to create a mango puree. Taste, adding more syrup or sugar depending on the sweetness of your mangoes.

    Mango and vodka pureed in the blender

    The Spruce Eats / Karen Hibbard

  5. Pour this wonderful mango concoction into glasses, half-filling them.

    Tumblers filled halfway with mango mixture

    The Spruce Eats / Karen Hibbard

  6. Top with your choice of sparkling wine, Champagne, or sparkling spring water if you prefer less alcohol.

    Champagne being poured over mango mixture in tumblers

    The Spruce Eats / Karen Hibbard

  7. Finish with a couple of ice cubes or some crushed ice.

    Crushed ice being spooned over mango cocktails

    The Spruce Eats / Karen Hibbard

  8. If desired, garnish glasses with wedges of fresh lime and your choice of fresh fruit. 

    Mango cocktails garnished with lime slices and mango slices on bamboo cocktail picks

    The Spruce Eats / Karen Hibbard


  • To make this drink nonalcoholic, substitute 1/4 cup water or mango juice (or other tropical juice, such as guava or pineapple juice) for the vodka. Then top your glass with sparkling spring water (such as Perrier) instead of champagne.
  • If fresh, ripe mangoes are not available, you can buy frozen mango chunks, which are widely available. Frozen or canned mango puree (or nectar) might also be found at the supermarket. (The best texture will come from mango nectar as opposed to juice.)


You need truly ripe mangoes for this cocktail. Look for mangoes that are fragrant when you hold them near your nose. You should be able to indent them slightly with your thumb. But avoid mangoes that are overripe and feel mushy or have brown marks. If no mangoes are quite ready, buy them and leave them out on the counter for a few days to ripen before using.