Mango Moscow Mule

butterfly Serves: 2

Written By Eydie Desser


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I just adore mocktails! They are festive, beautiful, refreshing, and healthy!  Mango Moscow Mule is a wonderful mocktail to serve during the holiday season.  It originated during Prohibition when people were making gin in their bathtubs!  We like to prohibit ourselves from doing that, right? This mocktail is hydrating, anti-aging and delicious. Serve this to yourself and your friends with delight.

Equipment needed: Cocktail shaker Muddler and strainer Copper mug Juicer or nut bag


For the Mocktail
  • 4-5 very thin slices of peeled cucumber
  • honey simple syrup (heat 1 tablespoon honey + 1 tablespoon hot water and stir to a syrup)
  • 3 tablespoons mango puree (about ¼ cup fresh or frozen mango pureed in processor)
  • 3 tablespoons fresh lime juice
  • 6-1/4 teaspoons ginger “beer”* (¼ teaspoon ginger juice* + 3 tablespoons Perrier)
To Garnish
  • 3 tablespoons sparkling water
  • Ice


  1. Muddle the cucumber and honey syrup in the bottom of a cocktail shaker. 
  2. Add mango puree, lime juice and a couple of cubes of ice. Shake vigorously. Strain into a copper mug. 
  3. Top with “ginger beer,” add 3 more tablespoons of sparkling water and ice, and stir.
butterfly Cook's Notes:
  1. To make ginger beer, place 2”  unpeeled ginger in a juicer.  If you don’t have a juicer, peel 2” piece of ginger, finely grate and place in a nut bag. 
  2. Squeeze to release the juice to make ¼ teaspoon ginger juice. Add 3 tablespoons of sparkling water such as Perrier to make the “ginger beer.”

For the mango puree, I used frozen organic mango, let it defrost and pureed it in a small food processor

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