Latin Twist: Mango Martini


Yes, vacation in a glass may be an over-used phrase, but this time I mean it! My mango martini, originally from Calypso Coolers, is a simple tropical drink that will take you to the beach and beyond.

This super simple sip has just three ingredients: vodka, mango pulp, and fresh lime juice. Many of you already know that the marriage of mango and lime is a luscious one; chilling it—and then combining it with the vodka—makes it into the ideal cocktail combo.

And, my friends, since we’re in the midst of barbecue time, this is the perfect make-ahead-and-serve-to-a-crowd drink, too. You can simply multiply and chill in a pitcher, ice and strain and serve as needed. Or, for you frozen cocktail fans, combine with ice in a blender, mix, and serve away. Don’t be afraid to add a couple of fresh strawberries into the mix. Por supuesto, there are so many possibilities.

Mango Martini 2

¡Buen provecho! Enjoy!

Latin Twist: Mango Martini

Yield: One cocktail

Flexible and festive, this cocktail can easily be made for a crowd! Simply multiply amounts, chill and serve with or without ice, frozen or straight up!


  • Ice cubes
  • 2 ounces vodka
  • 2 ounces fresh mango pulp or mango nectar (or to taste)
  • 1/2 ounce fresh lime juice, plus half-moon lime slice for garnish
  • Fresh mango and/or lime wedges for garnish


  1. In a tall shaker filled with ice, combine all the ingredients, except the garnish.
  2. Shake briskly.
  3. Strain into a chilled martini glass, garnish and serve.

Mango Martini
Serves 1
Ice cubes
2 ounces vodka
2 ounces fresh mango pulp or mango nectar (or to taste)
1/2 ounce fresh lime juice, plus half-moon lime slice for garnish
In a tall shaker filled with ice, combine all the ingredients, except the lime slice. Shake briskly. Strain into a chilled martini glass, garnish and serve.
— “Calypso Coolers” by Arlen Gargagliano (Stewart, Tabori & Chang)


About Author

Maybe it was the dinner parties my mom always threw—or the hours I spent prepping and cooking alongside her (and then on my own!). Or maybe it was array of fabulous dishes that my family sampled in New York City’s richly diverse restaurants, but I’ve loved creating, savoring, and sharing food for as long as I can remember. Living in Spain, and later in Peru, also greatly influenced my life. These years abroad taught me Spanish—and about living in different countries--but also introduced me to teaching English as a second language, which I’ve done—mostly in the US-- for the past 20-plus (yikes!) years. I’ve authored two cocktail/tapas books, Mambo Mixers and Calypso Coolers, coauthored more than 15 others (mostly food related!), and raised two children. Now I'm chef and owner of my own restaurant, Mambo 64 in Tuckahoe, New York. My message is the same, whether I'm teaching, writing, running the restaurant or being a regular guest on the Spanish-language network Telemundo (on the morning show, Buenos Días Nueva York!). My belief in food—and the power of food—is far reaching, and is married with another one: the power of stories. I’m sure that if we could all sit down and have meals together, sharing both tastes and tales, we’d have peace on earth. Enjoy!

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