The Chilean mango sour is a pisco cocktail made by blending 500 ml of Chilean pisco with 350 ml of mango juice, sugar, and ice for about 60 seconds, served in sugar-rimmed martini glasses with an orange slice. It takes 5 minutes to prepare and serves 6 people.
It is very popular in northern Chile, where it brings together the freshness of mango and the pisco of the region.
How to Make a Chilean Mango Sour?
This sour gets its flavor from mango, which makes it one of the most refreshing versions of the traditional cocktail. Everything is blended with ice and served right away.
Nutritional Information
Each mango sour contains approximately 170 kcal, 20 g of carbohydrates, 0 g of fat, 0 g of protein, 20 g of sugars, and 5 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Mango Sour Recipe
Preparation: 5 minutes
Servings: 6 people
Ingredients
- 500 ml (2 cups) of Chilean pisco
- 350 ml (1 1/2 cups) of mango juice
- 100 g (1/2 cup) of sugar, plus more for the rims
- 1 orange, sliced
- Ice cubes
Instructions
- In a blender, combine the pisco, mango juice, and sugar, add some ice, and blend at medium speed for about 60 seconds until smooth.
- Spread sugar on a plate, moisten the rims of the glasses, and press them upside down into the sugar to coat. Serve the mango sour in clean martini glasses and garnish with an orange slice.
Additional Tips
Make your own mango juice
Blend 2 ripe mangoes with 300 ml of cold water until smooth, then strain and sweeten lightly if you like.
Balance the sweetness
If it tastes too sweet, add the juice of half a lemon to cut the sugar and lift the mango flavor.
Serve immediately
The mixture separates if it sits; if you have leftovers, blend again briefly before serving.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Mango juice | Frozen mango pulp | 1:1 | Frappé texture, use less ice |
| Pisco | Orange juice and tonic water | 1:1 | Alcohol-free |
| Sugar | Simple syrup | To taste | Dissolves faster |
| Orange slice | Lime wheel | 1 per glass | Sharper aroma |
Frequently Asked Questions (FAQs)
1. Can I use frozen mango pulp?
Yes. It gives a frappé-like texture; just reduce the ice so it does not get watery.
2. What if it is too sweet?
Add the juice of half a lemon; the acidity cuts the sugar and brightens the mango.
3. How do I make it alcohol-free?
Leave out the pisco and increase the mango and orange juice, adding a little tonic water or ginger ale for bubbles.
4. Can I make it ahead?
It is best served immediately, since the juice tends to separate; reblend quickly if needed.
What Is a Mango Sour?
The mango sour is a fruity variation of the Chilean pisco sour, made with mango juice instead of lemon as the main flavor, popular in the warm north of Chile.
Benefits of Mango
Mango provides soluble fiber and vitamins A, C, E, and K, along with antioxidants.
Did You Know?
Sour is the English word for acidic, and it names a whole family of cocktails built on a spirit, citrus or fruit juice, and sugar.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Chilean Calafate Sour
- Chilean Copao Sour
- Chilean Tropical Gin Passion Fruit Cocktail
- Chilean Piscola Cocktail
