Tag Archives: mango

Modern mango daiquiri

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Just as it’s hard to get children to eat vegetables unless you hide them in chocolate cake (the vegetables, not the children – though in some cases that would improve the children), sometimes it’s hard to get adults to eat their required intake of fruit and veges every day. Make it easy on that recalcitrant adult in your life (come on, we all know one) with this delicious fruit-filled cocktail.

MODERN MANGO DAIQUIRI

A hint of passionfruit adds an intriguing note to this cocktail, but what makes it truly modern is the garnish of Thai basil leaves. Instruct your imbibers to nibble a leaf before taking a sip – the combination of aniseedy Thai basil and fresh tropical mango works surprisingly well.

INGREDIENTS

1 ripe mango, peel and stone removed, flesh roughly diced

30ml Havana Club anejo rum

15ml passionfruit syrup (we used the 1883 brand)

15ml lemon juice

15ml sugar syrup

1/2 cup ice

Sprig of Thai basil, to garnish

GLASS

Cocktail glass, preferably chilled

METHOD

Place all ingredients in blender and whizz until the ice is crushed. Pour into cocktail glass, garnish with Thai basil and serve.

DEGREE OF DIFFICULTY

Loads easier than getting kids to eat their vegetables.

RECIPE BY

This one’s by us. We’re clever like that.

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Orange-mango tango

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This simple fruit smoothie is reminiscent of the orange-mango juice that I used to drink at primary school. It came packaged in little Tetra-Briks that, once empty, you could inflate and then jump on to make a satisfyingly loud bang. While I doubt that kids still do that kind of thing – there’s probably an app for that now instead – the flavour hasn’t gone out of style, and you can still get orange-mango juice boxes at the supermarket. But, as with most things, juice tastes a hell of a lot better when it’s fresh. And, as with most juices, this one tastes better with alcohol in it. Serves two.

INGREDIENTS

1 mango, flesh diced

Juice of 2 oranges

90ml Cointreau

20ml or more Malibu, to taste (optional – add the Malibu if the tropical juice box was your fave, and see if it reminds you of em!)

GLASS

Tumbler

METHOD

Chuck everything in the blender, along with about a cup of ice cubes. Whizz it all up, then pour into two glasses. Garnish with mint if desired and serve with a spoon – this is a nectar-like drink so it’s kinda thick.

DEGREE OF DIFFICULTY

The hardest part is not adding more Cointreau!

RECIPE BY

This one’s by 52 Cocktails.

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