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Mango, ginger and lemongrass cordial

Australian Gourmet Traveller drink recipe for mango, ginger and lemongrass cordial

By Emma Knowles
  • Serves 8
Mango, ginger and lemongrass cordial
Mango, ginger and lemongrass cordial

Prepare large jugs of cordial, adding vodka or rum to the mix for a fresh summer cocktail. This recipe makes 3 cups of cordial.


  • 550 gm coarsely chopped very ripe mango (about 3 mangoes)
  • 375 gm raw caster sugar
  • 2 stalks lemongrass, bruised, plus extra to serve
  • 5 cm piece ginger, peeled and coarsely chopped
  • 1 vanilla bean, split and seeds scraped
  • 60 ml lime juice, or to taste (¼ cup)
  • To serve: mineral water, lime wedges, peeled and sliced mango and ice


  • 1
    Combine mango, sugar, lemongrass, ginger, vanilla bean and seeds and 1½ cups water in a saucepan and stir over medium heat until sugar dissolves. Bring to the boil and cook for 5-7 minutes or until mango is pulpy, remove from heat and pass through a muslin-lined fine sieve. Discard solids. Add lime juice, stir to combine and transfer to a sterile bottle. Store in refrigerator until required.
  • 2
    To serve, mix cordial with mineral water or filtered water to taste, squeeze in lime juice to taste, add sliced mango and ice and serve with a lemongrass swizzle stick.
  • Author: Emma Knowles