Source: Executive Chef Chhimi Dorje, The MasalaWala, New York, NY
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.
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>
<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>
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.
Source: Adam Seger CCP, Tanzy, Scottsdale, AZ
Recipe category: Drinks
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.
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.)
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.
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.
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.
Source: Anthony Vitacca, bartender/mixologist at Montrio in Monterey, California
Combine fresh ingredients in pint glass. Muddle, muddle, muddle. Add ice and both liquors. Shake then strain into large cocktail (martini) glass. Garnish with fresh mango spear and large leaf of fresh basil.