Beverage

Fresh Mango Raspberry Bellini

Instructions: 
To make mint simple syrup: combine sugar and water in a small saucepan, heat until sugar melts. Remove from heat, add tea bag and steep 5 minutes. Chill syrup. (Simple syrup can be stored in refrigerator for one month.) In a food processor, puree diced mango until smooth. To assemble, place raspberries in glass. Top with 2 tablespoons mint simple syrup, mango puree and Prosecco. Garnish with mango wedge and mint.
Image: 
Preparation Time: 
10 minutes
Ingredients
multiple_ingredients: 
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Serves: 
2
Nutrition Information: 
Nutritional analysis per serving (for 1, without garnishes): Calories 441; Protein 3 g; Carbohydrates 66 g; Fat 1 g; 2% Calories from Fat; Cholesterol 0 mg; Sodium 16 mg; Potassium 743 mg; Fiber 6 g <br> <br> Nutritional analysis per serving (for 2, without garnishes): Calories 220; Protein 2 g; Carbohydrates 3 g; Fat 1 g; 1% Calories from Fat; Cholesterol 0 mg; Sodium 8 mg; Potassium 371 mg; Fiber 3 g
Serving Suggestions: 
This drink can be served in a variety of glasses, from a rocks glass to a martini glass.

Mango and Banana Smoothie

Instructions: 
Combine all ingredients in blender. Pulse until desired consistency. For a thicker smoothie, add more ice.
Image: 
Preparation Time: 
5 minutes
Ingredients
multiple_ingredients: 
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Serves: 
2
Nutrition Information: 
<i> Nutrition Information</i>: Each serving (1-12oz. glass) contains 484 calories, 116 g carbohydrate (39% Daily Value), 12 g fiber (47% Daily Value), 9 g protein (18% Daily Value), 3.5 g fat (5% Daily Value), 1 g saturated fat (6% Daily Value), 4.5 mg cholesterol (2% Daily Value), 48 mg sodium (2% Daily Value), and 1388 mg potassium (40% Daily Value), 250 mg vitamin C (417% Daily Value), 7560 IU vitamin A (151% Daily Value), 191 mg calcium (19% Daily Value), 1 mg iron (7% Daily Value).
Serving Suggestions: 
Nutrition Information: Makes 2, 12-ounce glasses

Mango Panna

Source: Executive Chef Chhimi Dorje, The MasalaWala, New York, NY

Instructions: 
To make the drink (8 ounces):<br> Blend ¼ cup mango pulp with sugar (using less sugar if mango is really sweet or more if it’s sour). Add water, ice, roasted cumin powder, and salt; blend until smooth. Strain mixture into a chilled glass. Stir in mint and juice from lemon wedge. Garnish with fresh mango and mint leaf. Sprinkle with black pepper if desired. Serve immediately.<br><br> To make the Roasted Fresh Mango Pulp:<br> Roast the mango over direct flame (or in a tandoor over) until skin gets charred. Let cool, then peel the skin and rinse off any char. Scoop the pulp away from the seed.<br><br> Refrigerate and use cold. Store refrigerated for up to 5 days. Makes about ¾ cup pulp.
Image: 
Preparation Time: 
15 minutes
Cooking Time: 
5 minutes
Ingredients
multiple_ingredients: 
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Serves: 
1

Mango Mimosa

Instructions: 
Place chopped mango, mint and water into a blender and blend until well pureed. Add more water, as needed, to create a thin juicy consistency. <br><br> Pour mango puree into juice glasses, filling each about 1/3 full. Pour champagne on top and stir. Serve with stirs or little spoons, and stir occasionally as the mango puree separates to the bottom.<br><br> <i>*ataulfo mangos are ideal for this recipe to create the least amount of pulp.</i> <br><br><i>Recipe from Jeanine Donofrio of Love and Lemons</i><br><br>
Image: 
Preparation Time: 
10 minutes
Ingredients
multiple_ingredients: 
{"rows":4,"measurement":["1 ","1/2 - 1","","1"],"ingredient":["small mango, chopped, including excess juice","cup water, for blending","small handful of mint sprigs","bottle chilled champagne"]}
Serves: 
4

At the Gates Cocktail

Recipe adapted from Tom Macy

Instructions: 
<i>Mango syrup</i>: In a small saucepan set over medium-high heat, add the water and sugar and stir occasionally until dissolved. Pour the water-sugar mixture into a blender jar, add the vermouth and chopped mangos, and purée until smooth. Strain through a chinois, then pour the mango syrup into a bottle.<br><br> <i>Cocktail</i>: In a Collins glass, use a muddler to crush the cilantro and 1 sprig of the mint until they are roughly mashed and fragrant. Add the tequila, 1 ounce of mango syrup and crushed ice and stir to combine. Garnish with the remaining mint sprig. <br><br> <i>Recipe adapted from Tom Macy</i>
Image: 
Preparation Time: 
5 minutes
Cooking Time: 
5 minutes
Ingredients
multiple_ingredients: 
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Serves: 
1

Mango Lassi

A Mango-Lime-Almond Yogurt Cooler

Recipe courtesy of Aarti Sequeira

Instructions: 
Put all the ingredients into a blender. Blend until smooth. Taste for seasoning. Chill and serve.
Image: 
Preparation Time: 
10 minutes
Ingredients
multiple_ingredients: 
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Serves: 
2
Nutrition Information: 
<i>Each serving (1/2 recipe) contains 400 calories, 70 g carbohydrate (23% Daily Value), 5 g fiber (21% Daily Value), 12 g protein (23% Daily Value), 12 g fat (18% daily value), 2 g saturated fat (10% Daily Value), 7 mg cholesterol (2% Daily Value), 238 mg sodium (10% Daily Value), and 792 mg potassium (23% Daily Value), 82 mg vitamin C (137% Daily Value), 2311 IU vitamin A (46% Daily Value), 310 mg calcium (31% Daily Value), 1.1 mg iron (6% Daily Value).</i>

Sparkling Fresh Mango Ginger Green Tea

Source: Chef Karen Gorrell, Ideation Foods

Instructions: 
YIELD: 1 drink<br><br> To make tea, steep one green tea bag boiling water with fresh ginger for 20 minutes. Strain off ginger, discard tea bag and refrigerate. Use cold.<br><br> Puree 1/8 cup of diced mango with the ginger infused tea. Mix in lime juice, sparkling water and pour over ice into a 16 ounce glass. Stir in remaining 1/8 cup diced mango and lime slices. Garnish the rim with slices of fresh mango. Serve immediately.
Image: 
Preparation Time: 
10 minutes
Ingredients
multiple_ingredients: 
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Serves: 
1

Spice and Ice (Mango-Ginger-Habanero Daiquiri)

Source: Adam Seger CCP, Tanzy, Scottsdale, AZ
Servings: 1
Recipe category: Drinks

Instructions: 
Shake first 4 ingredients vigorously and strain into a chilled 10-ounce cocktail glass rimmed with Adam's 7 Spice Blend. Garnish with fresh mango wedge. Ginger-Habanero Syrup Heat 1 cup sugar and 1 cup water to just before boiling with 1 seeded habanero pepper and 3 ounces sliced fresh ginger. Remove habanero 5 minutes after taking off of heat. Cool and strain out ginger. Keeps sealed in the refrigerator 3 weeks. Adam’s 7 Spice Blend Whisk together 2 parts ground cinnamon, 2 parts ground fennel, 2 parts ground ginger, 1 part ground Szechuan peppercorns, 1 part ground cloves, 1 part ground star anise, 1 part ground cardamom. Blend total spice volume with an equal part of superfine bar sugar. (Alternatively, start with whole spices and turbinado sugar, in equal proportions and blend in a Vitamix. The oil in whole spices are richer and get absorbed into the turbinado sugar as it cracks in a high power blender.)
Image: 
Preparation Time: 
10 minutes
Ingredients
multiple_ingredients: 
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Muddled Mint and Fresh Mango Green Tea

Source: Chef Karen Gorrell

Instructions: 
To make tea, pour 1 cup boiling water over 1 green tea bag; let steep for 10 minutes. Discard tea bag and refrigerate tea. Use cold.<br><br> Puree 1/8 cup of fresh mango with the green tea. Muddle together the mint, sugar and remaining 1/8 cup fresh mango; stir into tea mixture. Pour over ice into a 16-ounce glass. Garnish the rim with a slice of fresh mango and mint sprig. Serve immediately.
Image: 
Preparation Time: 
10 minutes
Ingredients
multiple_ingredients: 
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Serves: 
1

Sparkling Fresh Mango Ginger Tea

Karen Gorrell

Instructions: 
Ginger Infused Green Tea: Pour boiling water over tea bag and ginger, let steep for 20 minutes. Strain off ginger, discard tea bag and refrigerate tea. Use cold. Preparation: Puree 1/8 cup of fresh mango with the ginger infused tea. Mix in the lime juice, sparkling water and pour over ice into a 16 oz. glass. Stir in the remaining 1/8 cup diced mango and the two lime wedges. Garnish the rim with a slice of fresh mango. Serve immediately.
Image: 
Preparation Time: 
not available
Cooking Time: 
not available
Ingredients
multiple_ingredients: 
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Serves: 
1
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