Malibu Mango Tango Cocktail
Tropical mango and coconut cocktail with Malibu rum, mango nectar, citrus, and pineapple—refreshing, fruity, and bright for summer or anytime you want a taste of the tropics.
Equipment
- Cocktail shaker
- Strainer
- Jigger
- Bar spoon
- Cocktail glass
- Knife and cutting board
- Ice cubes
Ingredients
- 2 oz Malibu rum coconut rum
- 1 oz white rum
- 2 oz mango juice or mango nectar
- 1 oz pineapple juice
- 1 oz orange juice
- 1 oz fresh lime juice
- 0.5 oz simple syrup
- 0.5 oz triple sec or Cointreau
- Grand Marnier optional, for richer flavor (0.5 oz)
- fresh mango slices or mango puree for garnish
- ice cubes
Instructions
- Fill your cocktail shaker halfway with ice cubes.
- Add Malibu rum, white rum, and triple sec (or Cointreau).
- Pour in mango juice, pineapple juice, orange juice, and lime juice.
- Add simple syrup and Grand Marnier (if using), then shake hard for 15–20 seconds.
- Strain into a chilled cocktail glass over fresh ice.
- Garnish with fresh mango slices or a spoonful of mango puree on top. Serve immediately.
Notes
Use frozen mango chunks instead of ice for a colder, fruitier drink. Swap pineapple and orange juice for extra mango for a sweeter, less tart cocktail. Add Grand Marnier for a deeper flavor, or skip for something lighter. Garnish with fresh fruit for a bright, summery finish.