Story

Mango is thought to originate around northeastern India and Myanmar. Long called the “king of fruits,” it carries sweetness and aroma that work as well in cocktails as at the table — so we bottle it as a liqueur for both the bar and the plate.

For year-round supply we mainly use internationally standardised mango ingredients from countries such as India and Thailand. In some years, when enough Japanese mango is available, we also make a small limited run.

Craft

We use both pulp and juice so a mellow fruit body and sweet aroma stay in the glass. On the rocks or with soda; with yogurt or milk as a lassi-style long drink; or blended into a rum Daiquiri — easy for the bar rail.

Mango’s sweetness and acidity also lift spice and salt: curry, Chinese stir-fry, tacos, and similar plates.

Serve

Start at 1:3 with soda over ice; or build a Daiquiri / Smoothie. Chill the bottle well.

Cocktails

Mango Daiquiri

70 ml mango liqueur, 90 ml white rum, 2 tbsp sugar syrup, 60 ml lime juice, 2 cups ice; blend in that order.

Mango Smoothie

50 ml piña colada mix (or similar), 70 ml mango liqueur, 50 ml yogurt, 50 ml milk, ice to taste; blend in that order.

Food pairing

Shrimp in curry sauce

Refreshing heat and acidity — also works with swordfish or cod.

Chinjao roast

Bell pepper and shredded beef — mango’s sweetness beside the stir-fry.

Tacos

A classic Mexican plate and mango are a natural match.

Steamed chicken

Soft chicken breast with a black-vinegar sauce — clean and healthy.

Specifications