|Nutritional Guidelines (per serving)|
|Servings: Serves 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 1g||3%|
|*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 here you'll find the recipe so you can enjoy them right in your own backyard paradise. This drink is so delicious, it conjures up images of lying on a tropical beach taking in the sunshine and surf.
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. For food pairings, serve with something crisp and crunchy like Thai spring rolls. Or, really spice things up with some spicier Thai finger/party foods where the hot flavors of chili marry beautifully with the cooling tones of mango.
You can also make a non-alcoholic version. Mangoes are an easy fruit to prepare. If you haven't yet opened a mango, the steps are provided.
- 2 mangoes (ripe)
- 1/2 cup vodka
- 1/4 cup lime juice (or juice of 1/2 lime)
- Pinch salt
- 1 to 2 tablespoons maple syrup (or 1 to 3 teaspoons sugar to taste)
- 1 bottle sparkling white wine (or substitute sparkling spring water if you prefer less alcohol)
- Optional garnishes: wedge of fresh lime or other fruit
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 to cut 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. Then 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 kind of mango puree. Now do a taste test, adding more syrup or sugar if desired (how much syrup will depend on the sweetness of your mangoes). This drink should be a balance between sweet and sour but leaning more toward the sweet.
Pour this wonderful mango concoction into glasses, half-filling them. Top up with your choice of champagne, sparkling wine, 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 slices/wedges of fresh lime, plus your choice of fresh fruit (I used fresh cherries).
- To make this drink non-alcoholic, substitute 1/4 cup water OR mango juice (or other tropical juice, such as guava or pineapple juice) for the vodka. Then top up your glass with sparkling spring water (such as Perrier) instead of champagne.
- If fresh, ripe mangoes are not available, look in the freezer case for frozen mango chunks, which are widely available. Frozen or canned mango puree might also be found at the supermarket.
Buying Ripe Mangoes
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 ripe enough, buy them and leave them out on the counter to ripen before using.