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.
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
This drink can be served in a variety of glasses, from a rocks glass to a martini glass.
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.