Mango Cannonball

How to make it

1. Brew Cannonball as a double espresso or strong Moka pot and let it cool slightly
2. Blend the mango with a splash of coconut milk until completely smooth
3. Fill your glass generously with ice
4. Pour the mango mixture over the ice
5. Pour the brewed Cannonball slowly over the top — let it layer naturally
6. Add a drizzle of honey if you'd like it sweeter
7. Stir gently just before drinking to combine the layers

Tasting notes

Dark chocolate, maple syrup, and fresh mango. The full body of Cannonball cuts through the sweetness of the mango without getting lost in it — the Robusta component gives it the strength to hold its own. Two-estate dark roast from Udayagiri Estate, Chikmagalur and Ponnathmotte Estate, Coorg, Karnataka, India.

Why Cannonball works with mango

Most espressos get overwhelmed by tropical fruit. Cannonball doesn't — because its 40% Robusta component brings a natural heaviness and low acidity that balances the mango's sweetness rather than fighting it. The dark chocolate notes in Cannonball mirror the richness of coconut milk, and the maple syrup undertone complements the mango's natural sugars. It sounds surprising. It tastes inevitable.

Pro tip: Use a very ripe mango for maximum sweetness — the riper the mango, the less sweetener you'll need. If you're using frozen mango, let it thaw slightly before blending so it combines more smoothly with the coconut milk. For an extra layer of flavour add a pinch of cardamom to the mango blend — it brings the whole drink back to its Indian roots.