It’s that time of year again, when mangoes on trees seem to multiply within weeks and you find yourself being extra nice to the neighbors in the hopes that they will offer you some of their “excess.”

Oahu’s love affair with mangoes continues with the ninth annual Mangoes at the Moana event at the Moana Surfrider. It is always such a fun shindig, with some of Hawaii’s most celebrated chefs going head to head in a mango “throwdown.”

This is my ninth year participating and, as in years past, I will be in the cocktail booth, serving up mango libations through the event. Every year I have the pleasure of serving hundreds of customers, many of whom ask for my recipes. So for all of you mango cocktail groupies who like to relive your drink experiences at home, here is a sneak peek of what I will be pouring at Mangoes this year.

Also serving cocktails will be Jesse Suderman from Splash Bar in the Sheraton Princess Kaiulani and Micah Suderman, sommelier at Azure in the iconic Royal Hawaiian hotel.

These Kailua cousins take their day drinking very seriously, so you’ll want to come by and check them out. But to discover what they will be pouring, you will have to visit them in person at Lady Moana on Saturday.

Summer Lovin’

A perfect starter cocktail, somewhat like a mango limeade on steroids, Summer Lovin’ will make you want the day to last forever. My favorite Italian amaro, Aperol, is paired with mango puree, fresh citrus and coconut water, allowing you to hydrate as you indulge. Aperol brings in a grapefruit note, keeping the cocktail in balance.

• 1-1/2 ounces coconut water (such as Nirvana, Harmless Harvest or Coco Commune)
• 3/4 ounce lime juice
• 1/2 ounce rich simple syrup (2 parts sugar dissolved in 1 part water)
• 1/2 ounce mango puree
• 1/2 ounce Aperol Aperitivo
• 1-1/2 ounces vodka (Grey Goose preferred)
• Combine ingredients in mixing glass with ice. Shake and strain over ice into highball glass.
• Garnish: Dehydrated mango slice and lime wheel

Tiki Mango

Delving into the deeper, more complex flavors of the tiki realm, the next cocktail will hit all of your Don the Beachcomber buttons with a beautiful 8-year-old rum, hint of almond, mango and pineapple, all spiced up with a healthy dose of classic Angostura bitters.

• 2 ounces pineapple juice
• 1/2 ounce lime juice
• 1/2 ounce mango puree
• 1/2 ounce amaretto liqueur (such as Disaronno)
• 1-1/2 ounces aged rum (such as Bacardi 8-year Gran Reserva)
• 4 dashes Angostura bitters

Combine juices, puree and liquors in mixing glass with ice. Shake and pour into highball glass. Float bitters on top.

Garnish: Pineapple wedge, pineapple leaf and sugar cane stick

Mango Habanero

Opposing flavors of sweet, sour, salty and spicy are all wrapped up nicely in this Cadillac margarita variation. This spirited cocktail will have you coming back for more.

• 3/4 ounce rich simple syrup (see first recipe)
• 1 ounce lime juice
• 1/2 ounce mango puree
• 3 dashes Adoboloco habanero sauce
• 1/2 ounce orange liqueur (such as Grand Marnier)
• 1-1/2 ounces blanco tequila (such as Cazadores)

Combine ingredients in mixing glass with ice. Shake and strain over ice into pre-rimmed bucket glass.

Garnish: Li hing mui powder on rim, dehydrated mango and chile de arbol

Nutritional information unavailable.

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