The Vegan Mango Lassi by chef Raveena Taurani at Yogisattva in Khar combines the goodness of lassi and mangoes to make a vegan mango lassi that is a meal in itself. For the cooler, take mangoes, coconut milk, unrefined coconut sugar, cardamom, lemon juice, saffron and ice cubes. Photo Courtesy: Yogisattva

The Comango by chef Yashasvi Modi at The Burrow in BKC uses the goodness of coconuts and mangoes to make this slush-like mocktail. Make it with fresh Alphonso mango pulp, ginger and honey syrup, fresh coconut water and garnish with mango caviar. Photo Courtesy: The Burrow

Another drink inspired by the Alphonso mango, the Ratnagiri cocktail at newly-opened Nksha is a gin-based cocktail made with Alphonso mango puree infused into the alcohol, martini, sugar syrup, angostura bitters and citric acid. Photo Courtesy: Nksha

At Jamjar Diner, restaurant manager Dhiresh Poojary says the Frozen Mango and Jalapeno Margarita is a favourite, and was a part of their seasonal menu in Bandra. Mix mangoes, fresh jalapenos, lime juice, tequila and triple sec to make a delicious and potent cocktail. Photo Courtesy: Jamjar Diner

If you love coconut, you can also make the Mango Belly, a delicious cocktail that is served at Amazonia in Bandra Kurla Complex. It is made with coconut cream, lemongrass puree, mango juice, bourbon whiskey and a lemongrass stick for garnish. Photo Courtesy: Amazonia