Crowe’s Kitchen · Tropical & lime
Mango Pineapple Cabana
Lime balances pineapple sweetness, while coconut water softens the mango base with a gentle tropical note. This light gold, translucent spritz has a clean pour over ice, with pineapple providing the main fruit accent and lime keeping the finish bright.
Made with BEA Mango Mimosa
5 min · Makes one mocktail · 16 fl oz highball
Original recipe by Capt. Solomon D. Crowe
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Ingredients
One glass · US measures
- 6 fl oz BEA Mango Mimosa, well chilled (177 mL; ½ of a 12 fl oz can)
- 1½ fl oz pulp-free pineapple juice (3 Tbsp)
- 1 fl oz plain coconut water (2 Tbsp)
- ½ fl oz fresh lime juice (1 Tbsp)
- 1 small pineapple wedge and 1 thin lime wheel, for garnish
- ¾ cup ice cubes
The 6 fl oz of BEA contributes approximately 63 mg caffeine. All other ingredients in this recipe are caffeine-free.
How to mix it
- 1
Pour the pineapple juice, coconut water, and lime juice into the glass.
- 2
Stir the juices together, then add the ice.
- 3
Pour in the chilled BEA Mango Mimosa last.
- 4
Stir gently once or twice to combine. Garnish with the pineapple wedge and lime wheel, then serve immediately.
The finishing touch
Choose plain coconut water and pulp-free pineapple juice for the lightest texture and a more translucent pour.
Serve alongside: Coconut shrimp with lime
Start with BEA Mango Mimosa
Visit Solomon’s official US product page for current flavor availability, ingredients, directions, and prices.
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