Manguo

60 ml Bacardi Oro
15ml Grand Marnier
Pulp of half a Mango
Juice of one Lime
2 Mint Leaves
1 Teaspoon Brown Sugar

Ok the name really sounds very cheesy, but fret not. I think it really works. I decided to use black rum, to give it a nice heavier feel, but I balanced it up by adding a citrus feel to it in the shape of Grand Marnier and the lime, which will hopefully balance the natural sweetness of the mango.

In a glass, muddle the mango pulp until you feel satisfied that you have attained a smooth consistency. The tip here is to use a nice ripe and sweet mango, if you ever use a sour own, you can probably try to rectify the situation a little by adding thick sugar syrup, although I highly doubt the success of it. After this, squeeze the juice of half a lime inside, together with the Grand Marnier and brown sugar. Once you are confident that at least 75% of the brown sugar has dissolved or have been crushed, pour in the bacardi Oro and top up with ice. Give it a good shake, and strain into a chilled cocktail glass. Garnish with a generous slice of mango and the mint leaves.