Golden yellow under a thick white cap of foam, with the smell of ripe mango hitting you before the first sip. The Mango Sour keeps the classic sour structure, just swapping the usual spirit for mango vodka, so it tastes bright, tart and juicy rather than sugary.
1½ oz
mango vodka or 45 ml vodka plus 30 ml mango puréee.g. Absolut · Smirnoff
1 oz
lemon juice
¾ oz
simple syrup
1
egg white or 25 ml aquafaba
1 wedge
mango wedge for garnish
Garnish: Fresh mango wedge · Ice: Ice cubes
Mango Sour
Tart and juicy with ripe mango, fresh lemon and a creamy, velvety texture from the foam. Light to medium strength.
The Mango Sour is a modern member of the sour family, whose basic formula of spirit, citrus, sugar and often egg white goes back to 19th century American bartending. As flavored vodkas became popular in the 1990s and 2000s, bars and spirit brands turned many classic drinks into fruit versions, and this recipe fits that pattern.
There is no documented creator. Mango itself is a natural fit for sours, and similar drinks are made around the world with pisco, rum or tequila and fresh mango purée. Using fresh purée with plain vodka gives a fuller fruit flavor than flavored spirit alone.
Yes. It will be less silky, or use aquafaba for a similar foam.
Use 45 ml plain vodka with 30 ml mango purée and 10 ml syrup.
No. It is a modern variation of the sour and not on the IBA list.
The perfect sound
Juicy mango sunshine with a relaxed beat.
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