|Nutritional Guidelines (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 2g||8%|
|Total Sugars 14g|
|Vitamin C 42mg||212%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Mango cocktails are a common drink on the beaches of southern Thailand, and this recipe lets you enjoy them in your own backyard paradise. This drink is so delicious, it won't be hard to imagine you're near the sunshine and surf of a tropical beach.
A mango cocktail is a superb summer drink to sip on in the afternoon and is also a very popular party drink. Garnish yours with slices of mango, lime, or other tropical or local summer fruit. Mangoes go well with coconut and pineapple, but also strawberries and blueberries.
This cocktail is a balance of sweet and sour but leans toward the sweet. For food pairings, serve with something crisp and crunchy like Thai spring rolls. Or, really spice things up with some Thai finger and party foods, where the hot flavors of chile peppers marry beautifully with the cooling flavors of mango.
You can also make a nonalcoholic version. Mangoes are an easy fruit to prepare. If you haven't yet cut open a mango, the steps are provided.
2 ripe mangoes
1/2 cup vodka
1/4 cup lime juice
Kosher salt, to taste
1 to 2 tablespoons maple syrup (or 1 to 3 teaspoons sugar)
1 bottle sparkling white wine (or Champagne or sparkling spring water)
Fresh lime wedges and fresh fruit, optional, garnish
Gather the ingredients.
Cut segments of fruit from the mangoes and discard the peel. Rather than peeling them and then slicing, there is an easy trick for cutting the flesh without peeling. First, cut through the mango slightly off-center to avoid the pit. Scoop out the flesh with a spoon or score the cut piece lengthwise and crosswise into cubes and scoop them away from the peel. Do the same on the other side of the mango.
Trim away the remaining flesh from the stone. Drop all the flesh into your blender.
Add the vodka, lime juice, salt, and syrup or sugar. Blend well to create a mango puree. Taste, adding more syrup or sugar depending on the sweetness of your mangoes.
Pour this wonderful mango concoction into glasses, half-filling them.
Top with your choice of sparkling wine, Champagne, or sparkling spring water if you prefer less alcohol.
Finish with a couple of ice cubes or some crushed ice.
If desired, garnish glasses with wedges of fresh lime and your choice of fresh fruit.
- To make this drink nonalcoholic, substitute 1/4 cup water or mango juice (or other tropical juice, such as guava or pineapple juice) for the vodka. Then top your glass with sparkling spring water (such as Perrier) instead of champagne.
- If fresh, ripe mangoes are not available, you can buy frozen mango chunks, which are widely available. Frozen or canned mango puree (or nectar) might also be found at the supermarket. (The best texture will come from mango nectar as opposed to juice.)
You need truly ripe mangoes for this cocktail. Look for mangoes that are fragrant when you hold them near your nose. You should be able to indent them slightly with your thumb. But avoid mangoes that are overripe and feel mushy or have brown marks. If no mangoes are quite ready, buy them and leave them out on the counter for a few days to ripen before using.