
Mango-Coconut Mai Tai
This Mango-Coconut Mai Tai from Goya is a refreshing tropical drink that hits the spot during the dog days of summer - and it only takes five minutes to make! Add Goya Mango Fruit Pulp and Goya Coconut Water to a pitcher with ice along with orange liquor, lime juice, almond syrup, and rum. Stir it all together, serve in a glass over ice, and garnish with lime slices and cherries. Yum!
Ingredients
- 2 Cups Goya Mango Pulp, thawed, or Goya Mango Nectar
- 1¼ Cup Aged Rum
- 1 Cup Goya Coconut Water
- ¼ Cup Orange liqueur
- ¼ Cup Goya Lime Juice, or fresh squeezed lime juice
- 2 Tbsp Orgeat syrup or almond syrup
- 4 lime wheels, for garnish
- 4 Maraschino cherries, for garnish
Instructions
- In a medium pitcher filled halfway with ice, stir together mango pulp, rum, coconut water, orange liqueur, lime juice and orgeat syrup until combined.
- Pour mai tai into 4 cocktail glasses filled halfway with ice. Garnish with lime and cherry.
Tried this recipe?Let us know how it was!