Mango Chili Lime Cooler mocktail recipe
Ripe mango, lime, a measured chilli edge and soda in a clean, cold highball.
Method: Build · Glass: Highball glass · Time: 5 minutes · Difficulty: Intermediate
Ingredients
- 2 oz smooth ripe mango purée
- ¾ oz fresh lime juice
- ¼ oz agave syrup
- 2 dashes chili tincture or hot sauce
- 3 oz chilled club soda
- to fill large ice cubes
How to make it
- Salt only half the rim of a chilled highball with a fine chilli-salt blend.
- Stir mango purée, lime, agave and chili tincture together in the base of the glass.
- Fill the glass with large ice cubes.
- Pour cold club soda down the inside wall and lift once from the bottom.
- Set the lime wheel on the unsalted side of the rim.
Garnish
Half chilli-salt rim and a dehydrated lime wheel
Why this balance works
Mango is naturally rich, so lime needs to be clear and the sweetener modest. Chili is a finishing detail, not the main flavour: two dashes should make the mango feel brighter, not leave the mouth burning. Use the clean side of the rim to compare a salted sip with an unsalted one as the drink changes over ice.
Technique to keep
Fruit highballs work when the concentrated base is completely smooth before carbonation arrives. Stir mango, acid and syrup first; soda cannot fix a lumpy base. Add the bubbles last and use one lift, not a full stir. A tincture or sauce gives controlled heat without leaving fresh-chili fragments to dominate every sip.
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