Mango Pisco Sour Cocktail with Fresh Lime and Egg White Foam

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A tropical twist on the classic Pisco Sour featuring fresh mango puree, lime juice, and a silky egg white foam to create a refreshing and frothy cocktail. This Latin American-inspired recipe, ready in about 5 minutes, brings together pisco, fresh mango puree, fresh lime juice for a refreshing, crowd-pleasing drink — a bright, easy pour for parties, gatherings, or any warm-weather afternoon when you want something festive without alcohol-only options. Each serving lands at about 200 calories and feeds 1, so it works for entertaining, brunch, or a non-alcoholic option at the bar cart. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Serves 1 Latin American cuisine 200 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a cocktail shaker without ice, pour 2 oz pisco, 1 oz fresh mango puree, 1 oz fresh lime juice, 3/4 oz simple syrup, and 1 large egg white. Shake vigorously for 15 seconds to emulsify and create foam.
  2. Step 2: Add 1 cup ice cubes to the shaker and shake again for 20 seconds until the mixture is well chilled and frothy.
  3. Step 3: Strain the cocktail into a chilled coupe glass and garnish with 2 dashes of Angostura bitters, gently dropped on top of the foam for aroma and visual appeal.

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