Ingredients
- 7 cl Mango puree
- 5 cl Coconut puree
- 5 cl Spiced Rum
- 3/4 Angostura dashes
- Fresh choped Lemongrass
- Grated coconut and Cane sugar
par Maël Yonnet
Octopus Bar
Lorient (France)
Tip : Replace the Spiced Rum by a dark Rum to get a drier and less sweety cocktail