Pineapple rum, fresh mango puree, coconut water, li hing mui, and a splash of coconut milk.
Summer calls for fruity cocktails utilizing the season’s best fruit and some locally crafted spirits.
Since it’s mango season, I thought a fun summer cocktail would be the perfect use for the season’s abundance. I used fresh mangos to make the puree by cutting and blending the fruit with a hand blender. If fresh mangos are not available, use frozen mango chunks.
To build on the fruity flavors in this drink, I added some coconut, pineapple rum, and li hing mui powder. Li hing mui is a common ingredient found in Hawaii. It is made from Chinese salted, dried plum skins, salt, sugar, and red food coloring. The powder has a sweet-tart flavor and is often used in combination with mango or pineapple. You can find it online or at Asian grocery stores.
I used Hanalei Spirits pineapple rum. It has a jammy roasted pineapple flavor. You can purchase it through the link above or substitute any pineapple or light rum.
- 1 1/2 ounces pineapple rum
- 1/4 cup coconut water
- 1/8 tsp li hing mui powder more for garnish
- 1/4 cup mango puree
- 1/8 cup coconut milk
- Mix the rum, coconut water, li hing mui, and mango puree.
- Rim a glass with li hing mui powder and fill with ice. Pour the mango mix into the glass, top with coconut milk, and serve.