Iced Green Mango, Lime, Thai Basil and Spiced Coconut Water Spritz
An original, refreshing drink made with green mango puree, lime juice, a brief Thai basil and cardamom infusion, coconut water, and sparkling water. It has a citrusy, herbal, lightly spiced profile, perfect for warm days.
Ingredients
- 300 g green mango, peeled and chopped (ripe firme or lightly verde)
- 120 ml fresh lime juice (freshly squeezed)
- 500 ml coconut water (without sugar)
- 500 ml chilled sparkling water (for terminar the bebida)
- 40 g sugar (ajustar to taste)
- 12 g Thai basil leaves (more extra for decorar)
- 4 g green cardamom pods, lightly crushed (solo the vainas)
- 1 g fine sea salt (realza the sabor)
- 400 g ice (for servir)
- 40 g thin lime slices (for decorar)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
No declared allergens
Instructions
- 1
1. In a small saucepan, heat 120 ml water with the sugar, lightly crushed cardamom pods, and 8 g of Thai basil leaves over medium heat until it just comes to a gentle boil, about 3 to 4 minutes. For temperature reference, aim for a light boil at about 212°F/100°C.
- 2
2. Remove the saucepan from the heat, cover, and let it steep for 5 minutes. Strain the syrup to remove the cardamom and basil, then let it cool to room temperature.
- 3
3. Place the chopped green mango, fresh lime juice, coconut water, fine sea salt, and the cooled syrup in a blender. Blend for 45 to 60 seconds until completely smooth.
- 4
4. Strain the mixture through a fine sieve if you want a cleaner, lighter texture. Chill the base for 10 minutes so it becomes very cold.
- 5
5. Divide the ice among 4 glasses. Pour in the mango base until each glass is about two-thirds full.
- 6
6. Top each glass with chilled sparkling water and stir gently with a long spoon so you keep the bubbles.
- 7
7. Garnish with the remaining Thai basil leaves and the thin lime slices. Serve immediately while very cold.
Chef tips
For stronger flavor, gently bruise the basil leaves before steeping them. If the mango is very tart, add 1 extra tablespoon of sugar to the syrup.
Substitutions
You can substitute Thai basil with regular basil, though the flavor will be less anise-like. Green mango can be replaced with firm yellow mango for a sweeter version. Sparkling water can be replaced with plain unsweetened soda water.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
Illustrative imageTeakhaus Teak Cutting Board
Stable base for chopping
- Stable surface for chopping
- Gentle on your knife edge
- Hand-wash and let it dry
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