5 Creative Ways To Turn Fresh June Mangoes Into Cocktails

This recipe elevates the classic Mexican cocktail by dipping the rim of a rocks glass in a mix of sea salt, roasted cumin powder, and red chilli flakes before vigorously shaking 60ml silver tequila, 45ml fresh Kesar mango purée, 20ml triple sec, and 20ml fresh lime juice in an ice-filled shaker for 15 seconds until frost forms, creating a vibrant yellow libation that is strained over a single large ice cube and garnished with a thin green chilli slice to balance the rich, saffron-toned sweetness of the fruit.

The sophisticated, refined sweetness of Dasheri mangoes acts as the perfect canvas for the deep, earthy profile of artisanal Mezcal by muddling three thin slices of the fruit with fresh mint leaves and 15ml agave nectar directly in a shaker, adding 50ml mezcal and 25ml fresh lime juice, shaking hard with ice for 20 seconds, and double-straining the mixture through a fine-mesh sieve into a chilled coupe glass to deliver a flawlessly smooth, velvety, and smoky summer sundowner.

Because the green-skinned Langra possesses an intensely sweet flesh with a unique, spicy floral aroma, it functions beautifully when you gently slap 8 to 10 fresh mint leaves and muddle them in a highball glass with two lime wedges, 20ml simple syrup, and 3 tablespoons of fresh Langra pulp before packing the glass to the brim with crushed ice, pouring in 60ml white rum, churning thoroughly from the bottom with a bar spoon, and topping it with a splash of chilled club soda.

The decadent, honey-like richness of late-season Chausa mangoes provides a brilliant, weightier counterpoint to the charred oak and vanilla notes of whiskey by muddling a small handful of fresh, fibreless Chausa chunks in a shaker with a lemon wedge and a dash of Angostura bitters until smooth, adding 60ml bourbon with a handful of ice cubes, shaking well to dilute the heavy fruit sugars, and pouring the entire contents untamed into an old-fashioned glass with a charred rosemary sprig decoration.

The deep, concentrated orange-red pulp of the Amrapali mango gives a standard G&T a striking tropical colour change and a rich mouthfeel by stirring 30ml of thick Amrapali purée with 60ml of a botanical-forward London Dry gin in a wine goblet until completely smooth, packing the glass with large ice cubes, slowly pouring 120ml of premium crisp tonic water down the side to preserve the carbonation, and finishing with a strip of grapefruit peel and cracked pink peppercorns.