Hawaii has always had a love affair with mangoes, and for good reason. We have festivals dedicated to them, fairs known for their chutney variations and roadside stands devoted to the pickled version.

I loved it when my mom simply cut a slice directly from the fruit, scoring it with a knife to create perfect cubes that I devoured on the spot, letting traces of mango juice drip down my face.

Mangoes in cocktails are pretty much a no-brainer. Cocktails … good. Mangoes … good. Put them together and you have a delicious summer libation with the perfect amount of sweet and tart.

Here are a few of my favorite recipes to enjoy during this magical season.

Mango Daiquiri

Jennings Cox, an American mining engineer who worked in Cuba in the early 1900s, is credited with the creation of the daiquiri. The story goes that after running out of gin while entertaining, he created this simple cocktail, which became an instant hit. The drink is really just a rum sour, but Cox wanted a more unique name, and called it “Daiquiri” after a nearby beach. It might be one of the simplest recipes, but it is this simplicity that makes it so darn good. It is the perfect blend of fresh lime, sugar and (good) rum, shaken until ice-cold, tart and dry enough that you reach for another sip almost immediately.

Because we are using fresh, sweet mango in this recipe, the amount of sugar syrup is lowered so that the ratio of citrus and sweetness is on par. For extra depth add a couple dashes of Angostura bitters, which will add just a hint of allspice, clove and cinnamon.

• 6 mango cubes or 3/4 ounce mango puree
• 1 ounce fresh lime juice
• 1/2 ounce rich simple syrup (2 parts sugar dissolved in 1 part water)
• 2 ounces light (silver) aged rum
• 2 dashes Angostura bitters (optional)

Muddle mango with lime. Add syrup, rum and bitters (if using), then ice. Shake; strain into martini glass.

Garnish: Mango cubes on bar pick with a mint sprig, sprinkled with red alae salt

Pickled Mango Margarita

Once in a while we are lucky enough to get a jar of Uncle Blaine’s pickled mango. He has the salty, sweet and vinegar balance down to a science, and the mangoes stay crisp and crunchy in the jar. One night my sister wanted a margarita but was low on limes. Rummaging through her fridge, I found a stash of Uncle Blaine’s good stuff and used the pickled-mango brine to replace some of the acid and sugar normally provided by more lime and syrup.

The result was an epiphany.

Take a bite of mango and a sip of the drink and you will be in mango lover’s heaven. I can’t guarantee that the recipe will be as good with store-bought pickled mango, but if it can come even remotely close, it’s worth a try.

• 1-1/2 ounces pickled-mango juice
• 1/2 ounce lime juice
• 1/2 ounce rich simple syrup (2 parts sugar dissolved in 1 part water)
• 2 ounces reposado tequila

Combine juices, syrup and tequila in mixing glass. Fill with ice, shake and strain into pre-rimmed bucket glass.

Garnish: Red alae and li hing powder (mixed half-and-half) on half the rim, pickled mango slices on bar pick

Sunny Aloha

This is a great recipe that can be multiplied and made in batches to serve at parties. It is a super easy-drinking, fruity cocktail inspired by a punch my mom made for us as kids (without the vodka, of course). The secret is the little bit of almond in it. Everyone will be asking, “What is that flavor?” The slight nuttiness has a natural affinity for citrus and makes everything a little rounder on the palate. Aperol, a slightly bitter Italian aperitif, adds a grapefruit character that keeps the cocktail from being too sweet. This can easily be turned into a nonalcoholic drink; just hold the booze.

• 4 mango cubes or 1/2 ounce mango puree
• 1 ounce pineapple juice
• 1/2 ounce lemon juice
• 1/2 ounce orgeat (almond) syrup or amaretto liqueur
• 1-1/2 ounces clementine- or orange-flavored vodka
• 1/2 ounce Aperol Aperitivo
• Club soda (optional)

Muddle mango with juices. Add syrup, vodka and ice; shake briefly and strain over fresh ice into highball glass. Drizzle in Aperol and let flow to bottom. Top with club soda if you’d like to add a little fizz.

Garnish: Dried mango slice perched on rim and pineapple leaves

Haleiwa Daytrip

Coming home from the beach along the North Shore, there is always the dilemma — shave ice or margarita? Haleiwa is home to some of the best margaritas, and boy, do they love their tequila.

This margarita-inspired cocktail uses jalapeno syrup, which lends more of the flavor of the jalapeno with just a hint of heat. With fresh jalapenos there is less consistency, as peppers can vary, some being super spicy, some being more mild. The kiawe-smoked salt on the rim is the finishing touch, binding all the sweet, spicy goodness together.

• 2 cilantro sprigs
• 4 mango cubes or 1/2 ounce mango puree
• 3/4 ounce lime juice
• 1/2 ounce jalapeno syrup (recipe follows)
• 2 ounces blanco tequila

Muddle cilantro and mango with lime. Add jalapeno syrup and tequila, then ice. Shake and strain over fresh ice into pre-rimmed bucket glass.

Garnish: Kiawe-smoked sea salt on half the rim, thin lime wheel, cilantro sprig and red jalapeno slice floating in drink

Jalapeno Syrup

• 2 cups sugar
• 1 cup water
• 1 whole jalapeno, roughly chopped

Bring ingredients to boil; lower heat and simmer 5 minutes. Remove from heat and cool completely. Strain into clean container.

Beach Day

Peach and mango are a delicious combination. This little riff on a mojito is sure to be a crowd-pleaser, combining peach vodka (which is wildly popular right now) with fresh mint, muddled mango and just enough citrus to keep things light and refreshing. No need to shake this cocktail; you can build it right in the serving glass.

• Handful fresh mint
• 4 mango cubes or 1/2 ounce mango puree
• 1/2 ounce rich simple syrup (2 parts sugar dissolved in 1 part water)
• 3/4 ounce fresh lemon juice
• 2 ounces peach vodka
• Club soda

Crush mint and mango with simple syrup in highball glass. Add lemon juice and vodka, fill glass with ice, then stir. Top with club soda.

Garnish: Thin lemon wheel with mint sprig stuck in it

Chandra Lucariello is director of mixology for Southern Wine & Spirits. The liquors and liqueurs used in these recipes are widely available from Oahu liquor stores and some supermarkets.