Mango & Avocado Cocktail Recipe

Seasonal summer fruits, mangoes and avocados form a unique combination – the bright, tropical sweetness of mangoes is perfectly complemented by the rich, buttery, understated tones of avocado. Combining both fruits in a drink makes for a delicious and versatile summer cocktail, that can be whipped up as an afternoon beverage, or served to guests at a summer soirée.

The wide availability of canned and preserved fruits means it is perfectly possible for you to make this cocktail during any season you choose – however, it is best to put this drink together in summer, when the fruits are at their freshest, and in season.

Preparation Time: 8-10 minutes
Serving Size: Serves 2 persons
Utensils: Knife, food processor, bowl, champagne glasses


– 2 fresh mangoes
– 2 fresh avocados
– 250 ml pink champagne, chilled
– 1/4 cup white sugar
– 1/4 cup mint leaves


  • 1

    To begin, buy the freshest fruits you can find, and make sure they are ripe. The mangoes should be semi-firm, and smell fragrant if you hold them up to your nose, while the avocados should be dark green, with wrinkled skin.

  • 2

    Start by peeling both fruits, and once this is done, you can slice them both in half, and take out the pits. The mango pit will be large and flat, and you will need to cut it out of the fruit. Meanwhile, the avocado pit will be smaller, and round; to take this out, simply wedge the blade of your knife in it, and give it a little twist – the pit will pop right out.

  • 3

    Once they have been peeled and pitted, dice both fruits – use a sharp knife, so you can easily cut them into small, neat cubes. Put these aside – however, you will need to work quickly now, so the fruits do not deteriorate while you assemble the remaining ingredients.

  • 4

    Take a food processor, add in the mint leaves and sugar, to create a fresh and sweet flavouring for the cocktail. Pulse on high until the mint leaves and sugar are completely blended, and the sugar has turned a very faint green in colour.

  • 5

    Now, start assembling the cocktail. Take two champagne glasses and use a spoon to add a moderate amount of the diced fruit to each serving glass. Fill them about a quarter of the way with fruit – do not load them all the way up to the top.

  • 6

    Then, proceed to pour in the pink champagne, until the fruit is covered, and the glass is full – leave around an inch or a half of space at the top. Finally, add in a little bit of the processed sugar and mint to each glass, and stir them in. Place the drinks in a refrigerator, and then serve chilled.

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