Recipes I Know What You Did Last Summer Be the first to rate & review! Although Peru claims to have invented pisco, here mixologist Lindsay Nader prefers to use the Chilean pisco Kappa, with its citrus and honeysuckle aromas. She dry-shakes the ingredients (without ice) to incorporate the sweetened condensed milk, then serves the drink over ice. Plus: More Great Cocktail Recipes By Lindsay Nader Updated on March 28, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 5 mins Yield: 1 Ingredients 2 ounces pisco, preferably Chilean 1/2 ounce sweetened condensed milk 1/2 ounce mango puree (store-bought or made from frozen mango cubes pureed in a food processor) 1/4 ounce fresh lime juice 3 dashes of Angostura bitters Ice 1 fresh mango fan or slice, for garnish Directions In a cocktail shaker, combine all of the ingredients except ice and the garnish; shake vigorously. Strain into a chilled ice-filled rocks glass and garnish with the mango. Rate it Print