Mango-Hibiscus Cooler

Let guests choose their own adventure with this make-ahead mixer flavored with sweet mango nectar and sour-tart hibiscus syrup. It’s equally delicious on the rocks with sparkling water, topped with bubbly Cava, or stirred together with tequila for a cocktail.

Mango Hibiscus Cooler Recipe
Photo: Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
Active Time:
15 mins
Total Time:
40 mins



  • 1 cup water

  • 1/4 cup granulated sugar

  • 1/4 teaspoon kosher salt

  • 4 single-serving hibiscus tea bags


  • 2 3/4 cups mango nectar

  • 1 cup Hibiscus Syrup

  • 1/4 cup fresh lime juice, plus more for rimming glasses

  • 1 medium mango, peeled and chopped

  • Chile-lime seasoning (such as Tajín)

  • Crushed ice

  • Mineral water (such as Topo Chico), Cava, or blanco tequila and Ancho Reyes ancho chile liqueur, for serving

  • Lime wedges (optional)


Make the hibiscus syrup

  1. Bring 1 cup water, sugar, and salt to a boil in a small saucepan over medium-high. Boil, stirring often, until sugar is dissolved, 1 to 2 minutes. Remove from heat. Add tea bags, and let steep 8 minutes. Remove and discard tea bags. Use immediately, or cover and chill up to 1 week.

Make the cooler

  1. Stir together mango nectar, hibiscus syrup, lime juice, and chopped mango. Cover and chill at least 30 minutes or up to 24 hours.

  2. Rim 8- to 10-ounce glasses with lime juice and chile-lime seasoning. Fill glasses halfway with crushed ice. Add about 4 ounces cooler to each glass. Top each serving with 1/4 cup mineral water for a mocktail, 1/4 cup (2 ounces) Cava for a spritz, or 2 tablespoons (1 ounce) tequila and 1 tablespoon (1/2 ounce) Ancho Reyes ancho chile liqueur for a cocktail. Garnish with lime wedges, if desired.

Make Ahead

Hibiscus syrup can be stored in refrigerator up to 1 week. Cooler can be made up to 1 day in advance.

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