Green mango highball

Green mango highball

This Thai-inspired green mango highball is cooling and a little sweet, offering instant relief from the spiciness of traditional southern Thai food
  • Total:
  • Serves: 1 person



  1. Step 1

    Tip the mango flesh and cucumber into a high-powered blender with 200ml of water, and whizz until smooth.
  2. 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.
  3. 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.
  4. 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.