Spring is in full bloom here and the warmer weather has me craving an ice-cold cocktail while I sit on our deck watching the kids play outside. It also means that Mother’s day is right around the corner. In honor of all the hard-working moms, I am sharing this recipe for Paleo Mango Mule from page 337 in my cookbook Against all Grain. My brother Joel helped me create the cocktails and mocktails in that book. We had so much fun shooting them together! Many of you doubled up as full-time moms while homeschooling and working full time this past year, so I hope you are able to kick back and treat yourself to this cold beverage on your special day!
This recipe for Paleo Mango Mule is so simple to make and only lightly sweetened with honey syrup, so you won’t have to worry about added sugars and preservatives. The mango gives it that sweet spring and summer flavor mixed with a little bit of spice from the ginger beer and a slight tartness from the lime juice, making it the perfect drink for a day of barbecuing and celebrating!
If you are unable to find fresh mango, you can use mango from a can, just be sure to get one that doesn’t have any added ingredients such as cane sugar. You can also buy frozen mango that is already cut up. If you go with the frozen mangoes, you can either leave them out to defrost before making this recipe or just throw them into the blender with the rest of the ingredients and omit the ice! I will admit getting the frozen mango already peeled and chopped makes this recipe even easier and avoids the mess of peeling and chopping the mango!
The Honey Simple Syrup
If honey simple syrup isn’t already a staple in your pantry, this is your sign to make it one! I like to make sure to always have this recipe for Honey Simple Syrup on hand so I can use it in cocktails or mocktails for my kids. It’s a versatile recipe that can be enjoyed a variety of ways; add it to yogurt in the morning, use it to sweeten your coffee or drizzle it over pancakes. This recipe only uses honey and water, so it is low on the glycemic index. I also recommend making my Vanilla Honey Simple Syrup for an extra splash of sweetness and flavor!
Make it a Cocktail
I always get the question if I drink or not and if so what is “paleo” friendly. Occasionally, I do like to enjoy a craft cocktail every once in a while and I love my organic wine. I am careful about what alcohol I consume though. I stick to what I know my body can tolerate which is 100% agave tequila and organic wine without any added sulfites. If you are interested in making this Paleo Mango Mule with a little kick, you can add 2 ounces of your favorite grain-free vodka if you can tolerate it, or add a splash of tequila.
If you are looking for even more mocktail/cocktail recipes, I have several on the blog and in my books! Some of my kids favorites from the blog are my Cherry Limeade, Vanilla Pineapple Margarita (can be made without the tequila), and my Watermelon Margarita (can also be made without the tequila). One of our favorites is my Berry Basil Spritzer from p. 336 in my very first cookbook, Against all Grain. We also really enjoy my recipes for Lavender Lemonade (p.105) and Ginger Ale (p.181) in my Celebrations cookbook!
I hope this recipe is a part of your celebrations this spring and summer and brings you fond memories with your friends and family!
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Paleo Mango Mule
- Prep Time: 5 mins
- Total Time: 5 minutes
- Yield: 1 1x
- Category: Beverage
- Cuisine: American
- 4 to 5 slices cucumber
- 1 ounce honey syrup*
- 1 1⁄2 ounce mango puree (blended fresh or frozen mango)
- 1 1⁄2 ounce fresh lime juice
- 1 1⁄2 ounce ginger beer
- Muddle cucumber and honey syrup in the bottom of a cocktail shaker. Add the mango purée and lime juice and shake, covered, with ice vigorously for 10 seconds. Strain into a tall glass of fresh ice. Top with ginger beer and stir to incorporate.
Keywords: paleo, danielle walker, against all grain, cocktail, mocktail, mule, gluten free, refined sugar free, summer beverage, tropical