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Here’s a refreshing cocktail to liven up any gathering. Mangoes are in season here in the USA during spring till about July. Find fully ripened, sweet ataulfo mangoes or those large, heart shaped Mexican mangoes for this drink. Serve it with spirits and toast the occasion. This recipe was inspired by a cocktail drink from the Modern Spice CookbookModern Spice Cookbook by Monica Bhide. Makes one cocktail drink.
Mango Tango (Photo by Elizabeth Ann Quirino)
Servings: 1 person
Equipment
· Blender or Food Processor
Ingredients
· 1 to 2 cups ice cubes for a 12 oz. drink
· 1 1/2 ounces or 3 Tablespoons Vodka, chilled
· 3/4 cups mango juice puree from 1 to 2 fresh ripe fruits (or use canned or bottled puree)
· 4 ounces or 1/2 cup ginger ale, chilled
Instructions
1. Prepare a tall glass or wine goblet for this drink. Fill the glass with enough ice to chill the drink.
2. How to slice open a fully ripened mango (I used the ataulfo variety): Hold the fruit vertically, the heavy side on top, the pointed narrow part below. Using a sharp knife, slice the fruit from the middle, as close as possible to the stone-hard pit. You should have two cheeks of mangoes open. Discard the middle pit. Using a spoon, scoop out the sweet mango flesh.
3. To make the cocktail drink: In a blender or food processor, puree the mango flesh scooped from the fruit. Pulse the blender for about 2 minutes till the fruit slices turn to a thick liquid.
4. In the tall glass, pour the mango puree, ginger ale. Add the vodka. Stir well with the ice cubes till everything is blended. Serve ice cold.
Elizabeth Ann Quirino, based in New Jersey is a journalist and author of the “Instant Filipino Recipes: My Mother’s Philippine Food In a Multicooker Pot” Cookbook. She is a member of the International Association of Culinary Professionals and blogs about Filipino home cooking on her site AsianInAmericaMag.com.