What’s the best thing about summer? Certainly mangoes! Slushy, sweet and tangy, welcome this king of fruits and indulge in all your mango fantasies to let the summer vibe swing in. Spruce things up a little with these specially curated mango beverages by our very talented sous Chef Mr. Lokesh Jarodia at Novotel Imagica Khopoli. All you need to do is bring home some mangoes and have fun. So go on, juice up!
Totty Fruity Margarita
- ½ c frozen mango chunks
- ¼ c ice
- 2 oz white tequila juice of ½ lemon brown sugar
Combine the mango, ice, tequila and lemon juice in a blender and blend until smooth. Moisten the rim of a margarita glass with the lemon and rim in a dish of brown sugar. Pour in margarita and enjoy.
Refreshing Mango Whip
- 1 cups mango chunks, frozen
- 1/4 teaspoon ginger, grated
- 2 tablespoons white sugar
- 2 to 3 tablespoons heavy whipping cream
Place all ingredients into a blender. Mix until smooth. Remove blender from base and using a spatula, scrape sides, bringing all of the ingredients back into the blender base.
Continue blending until all of the ingredients are smooth. Pour it a glass and garnish with a mango slice.
Mango Kiwi Fuzz
- 3 oz mango concentrate 4 oz water
- 2 oz grenadine 2 oz kiwi juice Ice cubes
- 1 mango slice for garnish
Mix together mango concentrate with water, to desired sweetness.
Garnish with a slice of mango and enjoy.
- 1 whole green raw mango (approx 100 gms)
- A bunch of fresh mint leaves, a handful
- ½ teaspoon black rock salt (Kala Namak)
- 5 teaspoon Sugar
- ¼ teaspoon salt
- 2 teaspoon roasted cumin powder
- 4 cups chilled water
- 4 springs of mint & 4 thin lime wedges for dressing
- Lots of Ice
- Place the raw mango on a hot griddle without peeling, let it char till its skin is completely blistered (the colour or the skin will turn a dark mustard yellow colour)
- Soak the charred mango in an ice water bath (this helps the skin come off in a jiffy) and leave on for 5-10 minutes. Then simply peel the skin off and keep the mango side.
- In a bowl dilute sugar with four cups of chilled water. Crush a handful of fresh mint leaves and add to the water and mix well.
Add both the salts and give the mixture a quick blend in your blender, just one whip. Strain into a glass decanter add the entire roasted cumin powder and mix with a spatula. Pour the drink into the glasses, top up with some ice cubes and serve.
By: LOKESH JARODIA