Mango Pisco sour

Sweet, sour and summery – this fruity Peruvian cocktail is made with fresh mango and root ginger

  • Prep:10 mins
    Cook:10 mins
    plus cooling
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 263
  • fat 0g
  • saturates 0g
  • carbs 35g
  • sugars 35g
  • fibre 1g
  • protein 1g
  • salt 0g


  • 300g mangoes pieces
  • 100g granulated sugar
  • a thin slice root ginger
  • juice 3 limes
  • 200ml Pisco
  • 1 egg white
  • Angostura bitters, to finish


  1. Put the mango pieces, granulated sugar and root ginger into a medium-sized saucepan and add 100ml water. Stir and bring to a simmer for 7-8 mins or until the mango is starting to soften. Take off the heat and allow to cool for 10-15 mins.

  2. Pour the cooled mango syrup through a sieve into a cocktail shaker. Add the lime juice, Pisco and egg white. Fill to the top with ice, shake well, then strain into 4 tumblers. Add a couple of shakes of Angostura bitters to each one and serve.

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