Magazine Showcase
Food & Home February 2011
Summer mango and mint crush
Summer mango and mint crush Recipe
Serves 4 10 mins plus overnight for freezing
- 2 large mangoes, peeled and cubed
- 30ml (2 tbsp) fresh mint, chopped
- juice and zest of 1 lime
- 30ml (2 tbsp) castor sugar
- 1 litre soda water or lemonade
- Puree the mangoes, mint, lime and sugar in a food processor until smooth. Pour into a container and freeze overnight.
- To serve, mash the frozen mango with a fork to break up the ice crystals and place a large scoop in each glass. Top up with soda water, or lemonade if you prefer a sweeter drink.
By Taryne Jakobi Photographs by Vanessa Lewis. This article was taken from the February 2011 issue of Food & Home.
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