Ingredients to make Pisco mango sour:
- 3 measures of Peruvian pisco
- 1 measure of mango juice
- ½ measure lime juice
- 1 measure of gum syrup
- 1 egg white
- Ice
How to make Pisco mango sour:
- Before we start preparing this pisco sour with fruit, we explain that the measures refer to a shot glass, that is, 3 measures of pisco are 3 shot glasses of pisco.
- Each shot glass has a capacity of approximately 30-35 milliliters.
- With this in mind, place all the ingredients on the list, except the ice, in a blender. Blend everythingfor about 20 seconds.
- The amount of egg whites can vary according to taste, but the calculation is 1 egg white for every two glasses of pisco mango sour.
- Now add ice to taste and turn the blender back on to mix everything for about 30 more seconds.
- Serve the mango sour piscoin short glasses or cocktail glasses. It can be decorated by placing a piece of mango on the edge of the glass or with some mint leaves.
