This fruity mango mule cocktail is perfect for the warmer months. Mango season runs from April to August, and when the ripe fruits make it to the UK from South Asia, there’s reason to celebrate. So ripe they literally drip juice when cut open, these are a totally different thing to the larger, firmer kind available year round in supermarkets.
In this ginger mango mule cocktail from London’s Jamavar – an Indian restaurant in Mayfair with a Michelin star – the fruit is paired with spicy ginger and sour lime juice for a flavour sensation.
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Ingredients
- 40g fresh ginger, peeled
- 25ml lime juice
- 50ml vodka
- 10ml simple sugar syrup 10ml (we used Monin or see Tips)
- 2 mangoes
- 3 dashes of angostura bitters
- Ginger beer, to top up
- Dried mango or dried lime slice, to garnish (optional)
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Method
- Make the mango purée by chopping up 2 whole mangoes and blending to make a smooth paste. Strain the paste to filter out any fibres.
- Make the ginger extract by finely grating the ginger and then transferring to a small strainer. Press with a spoon to extract 25ml ginger juice.
- Add 30ml of the mango purée and all the other ingredients (except ginger beer) in a shaker with ice and shake well. Fill a highball with ice cubes. Double strain and pour the drink from the shaker into the highball glass.
- Pour in ginger beer to top up the drink. Garnish with a piece of dried mango or a dehydrated lime slice.
Nutrition
- 220kcal Calories
- 0.5g Fat
- 0.9g Protein
- 24.4g (22.7g sugars) Carbs
- 1.4g Fibre
- 0.01g Salt
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