Mango Martini – Easy Olive Garden Copycat

This Mango Martini is a chilled, sweet-and-smooth drink made with mango nectar, Malibu rum, and triple sec. It’s easy to make, takes like 5 minutes tops, and honestly — it’s a solid go-to for when you want something kinda fun without putting pants on.

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Quick Summary

• Prep time: 5 mins
• Cook time: None
• Flavor: Fruity, coconutty, not too strong
• Great for: Lazy evenings, solo sips, or whatever’s left in your fridge

Why I Like This Recipe

Didn’t plan to make this. Was just poking around for something cold and not boring. Found some mango nectar behind the oat milk and figured, why not? Tossed it in with Malibu and triple sec, gave it a shake — boom. Beach-in-a-glass vibes. I’ve made this like… 4 times now, and not once have I regretted it. Even on Tuesdays.

Ingredients

• 2 oz Malibu Rum
• ¾ oz Triple Sec
• 2 oz Mango Nectar
• Ice
• Optional: A little lime juice or splash of pineapple

How To Make Mango Martini

1. Pour and prep: Grab a shaker. Add the rum, triple sec, and mango nectar. Then fill that thing with ice.
2. Shake it down: Lid on, then shake it hard until the outside goes frosty. You’ll know.
3. Strain it out: Use a chilled martini glass if you can. If not, just chill one fast in the freezer for a few minutes.
4. Optional splash: If you’ve got lime or pineapple, try a little squeeze in there. Wakes it up a bit.
5. Drink it: Slow sip or fast gulp. It’s your moment.

Tips for Success

• Cold glass = better drink. Don’t skip it.
• Want it stronger? Use white or spiced rum instead of Malibu.
• Don’t be gentle when you shake — you want it icy cold.
• Mango nectar is thick. Too much can throw off the balance.

Storage and Reheating

• Fridge: Mango nectar goes in the fridge once opened. Rum’s chill at room temp.
• Freezer: Leftover nectar? Freeze it in cubes — great for next time.
• Reheat: Nope. Just… don’t. This drink only works cold.

Frequently Asked Questions

• Can I use mango juice instead of nectar?
  Yeah, but nectar’s thicker and has way more flavor. Juice will water it down a bit.
• Do I have to use triple sec?
  Not really. Cointreau or even orange juice works. Just makes it taste a little different.
• Can I make a big batch for guests?
  Totally. Just mix the liquids in a pitcher and shake per glass. Or stir and serve over ice if you’re being lazy.
• Is this too sweet?
  Not overly, but if you want less sweet, add lime juice or cut the nectar down a bit.
• Can I turn this into a frozen drink?
  Sure — throw it all in a blender with ice. It’ll taste more like a slushy than a martini, but still good.

Common Mistakes and How to Dodge Them

• Not chilling your glass: Warm glass + cold drink = sad melt. Toss it in the freezer for 5 minutes. Easy fix.
• Overdoing the mango nectar: It can take over real fast. Stick to 2 oz unless you like syrupy cocktails.
• Shaking too gently: This isn’t a whisper. Shake until your hand’s freezing. That’s how you get that frosty, pro-bar look.
• Skipping the optional citrus: Lime or pineapple juice adds a pop that cuts the sweetness. Even a tiny splash helps.
• Not tasting before serving: Some mango nectar is sweeter than others. Taste and tweak. It’s a drink, not a science fair project.

Nutrition Facts (Per Serving)

• Calories: 225 kcal
• Total Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 0mg
• Potassium: 50mg
• Total Carbohydrate: 30g
• Dietary Fiber: 1g
• Sugars: 28g
• Protein: 0g

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• Italian Rum Punch – Easy Olive Garden Copycat
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• Watermelon Margarita – Easy Olive Garden Copycat