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    Mango Pisco Sour Cocktail

    A drink popular in Peru and Chile containing pisco, lemon or lime juice, egg whites, simple syrup, and bitter

    En español

    Yields: 2 servings


    • 1cup (8 ounces) pisco
    • ¼ cup (2 ounces) fresh mango juice
    • 2½ ounces (little more than ¼ cup) lime juice
    • Ice
    • 1 egg white
    • 1 drop Angostura bitters

    Sugar Syrup

    • ½ cup sugar
    • 3 tablespoons water

    See also: How to Make a Pineapple Mojito.

    Glass of Mojito and glass of Pisco Sour, Recipe by Denisse Oller

    Glass of pisco sour (right) and mojito (left). Click over the image to see the mojito recipe.


    Sugar Syrup
    Put the sugar and water in a small saucepan and stir over medium heat until the sugar is dissolved. Let the syrup cool to room temperature.

    1. Add pisco, lime juice, mango juice and syrup to blender and blend.

    2. Add enough ice to double the amount of liquid. Blend well until ice is dissolved.

    3. Add egg white and blend until frothy. Serve in old-fashioned or wine glasses. Add a drop of Angostura bitters in the center of each filled glass.

    You may also like: More recipes from Hispanic cooking expert Denisse Oller.

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