Refreshing Mango Coconut Rum Cocktail with Lime and Basil
Mango Cocktail
A bright, tropical mango rum cocktail with coconut and lime—perfect for summer.
This mango coconut rum cocktail is my go-to when I want something sunny and effortless—ripe mango sweetness, a splash of coconut cream, tart lime, and a little herbal lift from basil. It tastes like a beachside sip and comes together in minutes, whether you use fresh mango or a good-quality puree.
Serve it shaken and chilled for a smooth, frothy finish, or top with a splash of club soda for a lighter spritz. It’s an easy crowd-pleaser for backyard gatherings, warm evenings, or whenever you want to transport yourself to tropical weather.
Nutrition (per serving)
Directions
-
1
Peel and dice the fresh mango, reserving a few slices for garnish. In a blender, purée the mango until smooth (about 1 to 1 1/2 cups of purée).
-
2
Add the mango purée, light rum, coconut cream, fresh lime juice, and simple syrup to a cocktail shaker.
-
3
Gently clap or bruise the basil leaves between your hands to release aroma, then add them to the shaker.
-
4
Fill the shaker with ice, secure the lid, and shake vigorously for 15–20 seconds until the mixture is well chilled and slightly frothy.
-
5
Strain the cocktail evenly into four chilled glasses filled with fresh ice. If you prefer a lighter drink, top each glass with a splash of club soda.
-
6
Garnish with a lime wedge, a mango slice on the rim, and a small basil sprig.
-
7
Serve immediately while cold and enjoy the bright, tropical flavors.
Ingredients
- Light rum:6 oz
- Fresh mango:2 pieces
- Coconut cream:1/2 cup
- Fresh lime juice:1/3 cup
- Simple syrup:1/4 cup
- Fresh basil leaves:12 pieces
- Club soda (optional):1 cup
- Ice:2 cups
- Lime wedges (for garnish):4 pieces
- Mango slices (for garnish):4 pieces
- Basil sprigs (for garnish):4 pieces
Tips & Notes
- For a smoother texture, press the shaken cocktail through a fine-mesh strainer to remove any fibrous mango bits or basil fragments.
- Swap light rum for aged rum for a deeper, caramel note, or use coconut rum for extra coconut flavor.
- If fresh mangoes aren’t available, use 1 1/2 cups of high-quality mango purée and reduce simple syrup to 2 tbsp if the purée is sweet.
