Manila Mango Cocktail Drink

My sons know how much I love mangoes. They also know I love  how they take over the kitchen, so I can untie my apron and put up my feet. A few days ago, when my sons came home to visit, they made a Manila Mango Cocktail Drink with my favorite Filipino fruits –- mangoes, the Philippine’s national fruit and calamansi, the Filipino lime. Even better, they wrote the recipe and took photos for the blog post today. I am blessed. Here’s to all you mothers out there… may your family time be as bubbly as mine. Cheers!

Constante Quirino said:

Since Mother’s Day and this wonderful stretch of late-Spring warmth are here, I thought it’d be nice to combine my mother’s taste and sensibility in a cocktail we can all enjoy over a nice brunch. Originally, I was going to try making a Daquiri, but since this is for a more current blog on Filipino cuisine and not for a ladies-who-lunch bridge game circa 1963, I felt like the flavors of fresh mango and calamansi were a better fit. Maraschino cherries and a little bit of the juice will give the drink that nice gradient coloring in the glass. Enjoy!

Print Recipe

Manila Mango Cocktail Drink

This was a delightful  mango cocktail  which started with a shy sweet flavor and a hint of citrus-like calamansi. As I sipped the frozen drink slowly, the bold brandy spirits took over. This fruity beverage is perfect to pair with savory Filipino and Asian dishes. My son, Constante, put together this concoction for my Mother's Day drink. It was adapted from “The Little Philippine Bar Book” by Gene Gonzalez. This recipe makes 1 cocktail.

Servings: 1 person

Calories: 57kcal

Author: Asian in America

Equipment

• Margarita glass
• Food processor or blender
• Cocktail Shaker

Ingredients

• 1/2 jigger brandy
• 2 to 3 drops calamansi or lemon juice
• 3 jiggers mango juice freshly squeezed juice from 1 ripe mango (or use canned)
• 1 jigger coconut cream
• 1 Tablespoon light-colored Karo syrup
• 1 cup crushed ice
• 3 whole Maraschino cherries for garnish (bottled, drained)

Instructions

• Peel a fully ripened mango. Slice the cheeks off the pit. Using a food processor or blender, process for 1 to 2 minutes till mango slices turn to a thick pulp.
• In a cocktail shaker, place the brandy, calamansi juice, mango juice, coconut cream, Karo syrup. Shake vigorously.
• Assemble in a margarita glass: a thick layer of crushed ice, brandy-mango mix and cherries for garnish. Serve ice cold.
• Cook's comments: Mango season is during the spring here in the USA, and the summer months of April - May in the Philippines. This is when mangoes are at their sweetest. Choose fully ripened, sweet mangoes for this recipe. The best variety I like are the ataulfo mangoes or the "champagne" variety in Asian markets -- they are the closest to Manila's 'carabao' mangoes and are not as fibrous as other varieties.

  Calamansi is the Filipino lime, the size of kumquats, and are small, round, dark green citrus fruits with yellow sections inside. In some parts of the States, the outer skin is orange to yellow. They have a piercingly sweet flavor. The calamansi are abundant in the Philippines. Here in the USA, find them in Asian markets, either fresh or in frozen concentrates.
• Cocktail measurements: A jigger is a measuring device used by bartenders to pour 1.5 ounces (or about 43 ml) of alcohol or ingredients into a cocktail recipe. Bar sets usually contain a metal or glass jigger, shaped like a little shot glass. If not available, use any cup  that measures 1.5 ounces.
• Photography by: Constante G. Quirino
• Hello, Friends! All the images and content here are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to use my photos or content on your website  without my permission. If you want to republish this recipe or content, please ask my permission, re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you.

Nutrition

Serving: 1g | Calories: 57kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 12mg | Sugar: 1g

Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.

Did you like this recipe?I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-Quirino. I also have more classic recipes inspired by my mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.

Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]