I hope you enjoyed St. Patrick's day as much as we did! In our young family, we are always low key. No bar hopping, no drinking at all actually (that ensures no hangover the next day, something that you do NOT want around an early rising toddler) BUT, we do a whole lot of cooking. So, as with anyone that overindulged, its time to listen to the body, which is likely crying out for something light, filled with vitamin C, and which begins to fill the promise of spring. For me, living in the frozen wastes of the north, the body is pretty much begging daily so it's time to listen.
A good way to bring in the spring is to explore the world of tropical drinks. You don't have to wait until your plane lands in Jamaica or Hawaii to enjoy these. To optimize the experience, I suggest that you stay away from the frozen mixes and stick to recipes that use what is fresh in the store.
Where I live, we seem to have a vast bounty of mangos in our grocery stores so I thought I would share recipes for one non-alcoholic and two spiked mango drinks.
The first is my personal favorite, it never fails to fill me with sunshine and smiles.
1 ripe mango
1 C whole milk
1/2 C plain yogurt
2 T sugar
1 C water, ice cold
Carefully, mangos are super slippery fellows, peel your mango, cut the yellow flesh from the oval seed and then dice it into small chunks. Blend on high.
To the blender, add in the yogurt, sugar, milk and water. Allow to continue to blend for several minutes, till frothy.
Some people drink this straight, others serve over ice.
A good mango lassi leaves a lassi-mustache.
For mango drinks that have some punch to them, try the following.
1 1/4 ounces silver tequila
1-ounce triple sec
1 1/2 ounces freshly squeezed lemon juice
2 ounces simple syrup or sweet-and-sour mix
3/4 cup partially frozen mango, unsweetened (prefer individual quick frozen or fresh)
Place all of the ingredients in a blender and blend until smooth. Pour the mixture into a hurricane-style glass.
I found this recipe on the Food Network and is sourced to Al Lucero, the author of The Great Margarita Book.
Show: FoodNation With Bobby Flay
Episode: Santa Fe, NM
Mango Champagne Aperitif
1/2 pound frozen mango chunks, slightly defrosted
2 to 3 tablespoons sugar
1/2 cup Moscato
1 bottle chilled dry Champagne
4 to 5 lavender blossoms or rose petals
Combine the mango and sugar in blender and pulse to puree. Add the Moscato and blend briefly.
To serve: Fill a chilled champagne flute halfway with the mango-Moscato combination. Add chilled Champagne to fill and stir gently to blend. Sprinkle with chopped lavender blossoms.
I found this recipe at the Food Network as well. The recipe is sourced to Nicole Aloni.
Show: Sara's Secrets
Episode: Terrace Lunch
Books of Interest
The Great Margarita Book by Al Lucero