Today's customers thirst for flavors that enhance classic and contemporary drinks alike, and they favor fresh ingredients with a dash of nutrition. So, when planning beverage menus, consider fresh mango as a flavorful, exotic medium for delivering both pleasing taste and vital nutrients. Mangos are an excellent source of folate and vitamins C and A, and a good source of dietary fiber, vitamin B6 and copper. They bring over 20 different vitamins and minerals to the plate and the glass.
To tempt customers with all that fresh mango has to offer, The National Mango Board’s Sparkling Fresh Mango Ginger Green Tea transforms ordinary iced tea into a signature beverage. For the cocktail crowd, try Mixologist Adam Seger’s interpretation of a pre-Prohibition-era Cuban cocktail. His Mango Spice and Ice, a mango-ginger-habanero daiquiri, packs a world of flavor into a glass.
Whether muddled, pureed, mixed, shaken or stirred, the National Mango Board encourages bartenders, mixologists and chefs to explore fresh mango’s menu versatility
SPARKLING FRESH MANGO GINGER GREEN TEA
Source: Chef Karen Gorrell, Ideation Foods
1 green tea bag
¾ cup boiling water
¼ ounce coarsely chopped fresh ginger
¼ cup fresh mango, finely diced
1 tablespoon fresh lime juice
3/8 cup sparkling water
2 thin slices fresh lime for garnish
2 thin slices fresh mango for garnish
To make tea, steep one green tea bag boiling water with fresh ginger for 20 minutes. Strain off ginger, discard tea bag and refrigerate. Use cold.
Puree 1/8 cup of diced mango with the ginger infused tea. Mix in lime juice, sparkling water and pour over ice into a 16 ounce glass. Stir in remaining 1/8 cup diced mango and lime slices. Garnish the rim with slices of fresh mango. Serve immediately.