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Mango Mai Tai in a short glass with dark rum floating on top garnished with a cocktail cherry and a slice of mango.

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5 from 4 reviews

Mango Mai Tai

Recipe by Veronika Sykorova

This Mango Mai Tai is a tropical mango twist on the classic cocktail with two kinds of rum and homemade mango syrup! It's the perfect summer cocktail! See notes for a mocktail version.

  • Total Time25 minutes
  • Yield1 1x
  • DietVegan

Ingredients

Units Scale

Mango Simple Syrup

  • 1 cup cane sugar
  • 1 cup water
  • 1 cup diced mango (fresh or frozen)

Mango Mai Tai

  • 1 1/2 oz white rum
  • 1/2 oz lime juice
  • 1/2 oz orange liqueur
  • 1/2 oz orgeat syrup
  • 1 oz mango simple syrup
  • 1 oz pineapple juice
  • Ice
  • 3/4 oz dark rum
  • Garnish: mango slices, lime slice, cocktail cherry, pineapple leaves

Instructions

Mango Simple Syrup

  1. Add cane sugar, water, and diced mango into a small saucepan.
  2. Bring the mixture to a boil stirring constantly until the sugar dissolves. 
  3. Lower the heat and simmer for 15 minutes.
  4. Take the syrup off the heat and allow it to cool for 10 minutes.
  5. Strain the syrup through a fine mesh strainer and squeeze out as much juice out of the mango as possible. 
  6. Transfer to an airtight jar and store in the fridge for up to 2 weeks.

Mango Mai Tai

  1. Add white rum, lime juice, orange liqueur, orgeat syrup, mango simple syrup, and pineapple juice into a cocktail shaker. 
  2. Add a handful of ice and shake vigorously for a few seconds until very cool and frothy.
  3. Fill a double old-fashioned glass with ice and strain the cocktail over the ice.
  4. Slowly pour the dark rum over the cocktail, it should float on top. 
  5. Garnish with a slice of fresh mango, lime, a cocktail cherry, or pineapple leaves. Enjoy!

Notes

Non-alcoholic version: Use a non-alcoholic spirit that mimics the flavor of white rum, dark rum, and orange liqueur. Alternatively, you can use mango juice and/or pineapple juice instead and top up the drink with soda. You can also add grenadine at the end and let it sink to the bottom to create a layered effect.

Rum: You can use dark rum instead of white rum if you prefer. Classic mai tai has white rum and it makes the dark rum float more visible.

The syrup makes about 10 servings and keeps for 2 weeks in the fridge. You can half the recipe if needed.

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Category: Cocktails
  • Method: Stovetop
  • Cuisine: American

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Find it online: https://thehealthfulideas.com/mango-mai-tai/