Tuesday, March 6, 2018

A Mango Raspberry Bellini Recipe from the National Mango Board

I love Sunday mornings. No matter the season, this is the one morning of the week I can feel relaxed and enjoy a time that is usually rushed and busy the other six days in the week. Even if I’m going to church, I still have time to enjoy the entire newspaper, plus a magazine or two.

This is also the morning I enjoy special beverages. I’ll dress up the coffee with cinnamon, a special creamer, or chocolate for a mocha. Or I’ll make a drink, like this Mango Raspberry Bellini with a recipe given to me by the National Mango Board.


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Tropical drinks aren't just for the summer. They help remind me warmth is on the way. Since I’m allergic to pineapple, mango is my favorite island fruit. However, it took me a while to get the hang of cutting it! I remember my first time when I thought the pit would easily come out like a peach pit. Wrong! This pit does not come out, so you have to cut around it.


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The National Mango Board has this terrific video to show you how to cut a mango.



The board also had a lot of mango recipes on their website, including this Bellini one. I like it’s minty, tropical taste. I also tested out non-alcoholic versions of the drink using club soda and ginger ale. They were tasty, too.
 
I’ve enjoyed this drink in one form or another every day since I first tried it. I keep thinking I’ll get tired of it, but so far that hasn’t happened. Guess I’ll have to buy more mangos!

Mango Raspberry Bellini
Recipe courtesy of the National Mango Board

1 cup sugar
1 cup water
1 mint tea bag
1 ripe mango, peeled, pitted, diced
Raspberries
1 cup sparkling wine, or a different bubbly beverage (see note)

First, make the mint simple syrup: combine sugar and water in a small saucepan. Heat until the sugar melts. Remove from the heat, add the tea bag, and steep for 5 minutes. Chill the syrup. (It can be stored in the refrigerator for one month.)

In a food processor, puree diced mango until smooth.

To assemble, place a few raspberries into a champagne flute or other glass. Add 2 tablespoons of the mint simple syrup, 2 tablespoons (or to taste) of the mango puree, and the sparkling wine (or ginger ale.) Stir to mix together.

Note: To make this drink kid-friendly (or for non-imbibing adults) skip the sparkling wine and use club soda instead. Another option is to skip the sparkling wine and the mint simple syrup and use ginger ale or lemon-lime soda instead.



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2 comments:

Joan said...

Can't say that I am a mango fan, but this does sound good.

I always enjoy hearing from you. I think about you from time to time and wonder how you are doing.

Linda A. Thompson-Ditch said...

Thank you, Joan. I'm doing very well! Don't be afraid to give this recipe a try. You might like it better with the ginger ale (I use diet) or you could always whiz-up some raspberries with the mango!