Mango-Coconut Mai Tai

Mango-Coconut Mai Tai
Mango-Coconut Mai Tai

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Prep time

5m

Total time

5m

Yields

4

Servings

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La Cocina Goya

This Mango-Coconut Mai Tai is the perfect tropical drink to enjoy all summer! You just have to follow two steps, and it’ll be ready in 5 minutes. Add the wonderful flavor of 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. Add more mango pulp, replace the orange liquor with orange juice and ditch the rum for a mocktail version. Deliciously refreshing either way.

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  • Ingredients
  • Directions

2 cups

GOYA® Mango Pulp, thawed, or GOYA® Mango Nectar

1 ¼ cups

aged rum

¼ cup

orange liqueur

¼ cup

GOYA® Lime Juice, or fresh lime juice

2 tbsp.

orgeat syrup, or almond syrup

4

lime wheels, for garnish

4

maraschino cherries, for garnish

Directions

Kitchen View

Step 1

In a medium pitcher filled halfway with ice, stir together mango pulp, rum, coconut water, orange liqueur, lime juice and orgeat syrup until combined.

Step 2

Pour mai tai into 4 cocktail glasses filled halfway with ice. Garnish with lime and cherry.

Tip by La Cocina Goya

Make a mocktail

Make this a mocktail by substituting aged rum with additional GOYA® Mango Pulp or GOYA® Mango Nectar, and orange liqueur with fresh orange juice.

New from Goya

Recipe Tags

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