It's mango season! 🥭

It's the best time of year & we're celebrating with tarts, mango espresso tonics, loafs, chia pudding, cold brew & any mango variety we can get our hands on!

Megan Wilson

and

Julia Sergison

Jun 05, 2025

It’s the moooooost wonderful tiiiiiiime of the year!

If you haven’t yet picked up on the enthusiasm, let me be clear: we’re big mango fans around here! So much so, that we’ve decided to bring that energy as vendors at this weekend’s Island SPACE Mango Festival in Lauderdale Lakes!

One of our lovely community pals, Hannah, who works with the team over at Mane Coffee as well as the Island SPACE Caribbean Museum, reached out to Julia when she saw a little behind-the-scenes moment of the mango tart on Instagram. Julia excitedly took the idea to Caribbean-born-and-raised Megan with the suggestion of inviting some more friends along for a fruity, caffeinated collab. After all, Spuds’s Coffee isn’t just a place for the community to come grab a cup of coffee, but also a place that builds community well beyond its four walls.

What’s on the menu?

For the eats, Megan is preparing some mini mango tarts, mango coffee cake with a zesty drizzle, and mango chia pudding parfaits. As for sips, her fellow Caribbean-born-and-raised friend, Chef Jordy of El Monito Cafe is joining us to offer espresso based drinks featuring El Mango beans from our friend Claudio at Goldenbush Coffee, where Megan helps roast.

As for the star of the show - and of the summer - Megan will also be offering the Mangocello: an espresso tonic that is all things bright, summery, fresh & bubbly (while yet somehow also perfectly soft & creamy). Since it would truly be a shame for our far away friends to have to go a whole mango season without this, we’re sharing the recipe with you to take to your own kitchen! Your friends will be delighted and impressed when you invite them all over for a summer Saturday morning coffee date and serve these babies.

meganwilson876

A post shared by @meganwilson876

Ingredients:

4 oz sparkling water
2 oz espresso (standard double shot of mango co-fermented coffee)
1.5oz lemoncello syrup (recipe card below!)
Lemon peel and nutmeg for garnish

Fill a 16oz glass to the top with ice and pour sparkling water over ice. In a cocktail shaker, add ice, espresso and lemoncello syrup. Cover and shake vigorously for a few seconds to combine. (If you’re not a cocktail shaker person, mix well with a frother or spoon.) Strain into your glass to the top. Express lemon peel over the rim of your glass and top with a sprinkle of nutmeg. Then find some sunshine, sip, and enjoy! 😎🍋

Speaking of lemoncello… let us take you to Italy at home with Supper Club on June 14th!

Seats are going quickly as we approach! Join Megan, Julia, & friends for our first themed evening: Italian Summer Sunset. 🫒🍝🍊🦪🍷 Only at Spud’s Coffee in Fort Lauderdale, of course! Here’s some inspo to guide your attire & vibe: