Olive Magazine
A highball glass filled with ice and topped with a mint sprig

Green mango highball

Published: July 5, 2022 at 12:00 pm
  • Preparation and cooking time
    • Total time
    • + straining
  • Easy
  • Serves 1

This Thai-inspired green mango highball is cooling and a little sweet, offering instant relief from the spiciness of traditional southern Thai food


Try this Thai-inspired green mango highball, then check out our banana daiquiri, mai tai and more easy summer cocktail recipes.



  • 1 green mango, stoned and cut into 3cm slices
  • ½ cucumber, sliced
  • 200g caster sugar


  • 50ml rice vodka
  • 30ml green mango cordial (see above)
  • 20ml lime juice
  • 4 thai basil leaves, plus extra to garnish
  • soda water, to top
  • lime wedge, to garnish


  • STEP 1

    Tip the mango flesh and cucumber into a high-powered blender with 200ml of water, and whizz until smooth.

  • STEP 2

    Set a fine sieve lined with a muslin cloth over a bowl and pour the purée through the cloth, leaving for 30 minutes to strain.

  • STEP 3

    Add the sugar to the strained liquid and whisk until dissolved. This will make more than you’ll need but will keep in an airtight container in the fridge for 1 month.

  • STEP 4

    For the cocktail, measure out all of the ingredients into a tall glass. Add in 4-5 leaves of thai basil and plenty of ice, then give it a good mix with a spoon. Top up with soda water and garnish with a wedge of lime and some more thai basil.

Check out more of our easy summer cocktail recipes

olive summer cup

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