Special shout out to the National Mango Board for sponsoring this post and helping keep this site/me moving/shaking/twisting.
This year we’re kicking off thanksgiving festivities with a Mango Friendsgiving.
A bunch of bloggers working with the Mango Board are virtually gathering to have some fun and show how versatile the mango is. A bonus is that it’s also available year round through different varieties, so even in the winter you taste a little sunshine.
I was tasked with bringing the cocktail, which, no problem there, that’s a task I welcome anytime.
I knew I wanted to incorporate bourbon somehow because it’s a great fall and winter spirit and has no issue pairing well with any thanksgiving dish, including dessert. The drink itself sort of just happened with trial and error, with the mang leading the way with the bourbon riding in the passenger seat.
I wanted to brighten up the cocktail so I went ahead and added some lime juice along with some cranberry and sparkling water to make the cocktail pair even better with heavier dishes that might be served for the holidays.
The parrot part comes into play with the combo of the green lime, the red cranberry, and the bright yellow mango, all of it coming together to actually make a beautiful golden color.
Parrot Punch
Makes 1
2 oz. Mango Syrup (recipe follows)
1.5 oz. bourbon
1 oz. fresh squeezed lime juice, from about 1 lime
1 oz. cranberry juice cocktail
Very cold sparkling water (for maximum fizz)
In a cocktail shaker, add everything except the sparkling water with a handful of ice and shake for 30 seconds to get everything super cold. Pour over a short glass of ice and top with 1-2 oz of the sparkling water. Garnish with a mango slice and serve.
Mango Syrup
Makes 2 cups
2 ripe red mangoes, sliced and fruit scooped from the skin
1 ½ cups water
¾ cup white granulated sugar
Blend the Mango and water together in a blender for 30 seconds or so until smooth.
Add the mixture to a small saucepan and stir in the sugar. Cook over medium low heat until the syrup starts to simmer. Once it’s simmering, cook for 5 minutes on low heat then remove the pan from the heat and let it cool for at least an hour. After the hour is up, strain the syrup through a fine mesh sieve to catch any pulp and store the syrup in the refrigerator until ready to use.
