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The mango fandango

The mango fandango

Charmaine Katz's cocktail lives on the border between a mango daiquiri and a spicy margarita. You could also serve it without the water as a boozy, spicy soft serve. Follow Charmaine Katz on Instagram

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Gluten freeVegetarian
  • Serves4
  • CourseDrink
  • Prepare10 mins
  • Cook-
  • Total time10 mins

Ingredients

  • 1 tsp mild chilli powder
  • 1 tsp coconut sugar or light brown sugar
  • 2 bird’s eye chillies (from a pack of mixed Thai chillies), to taste
  • 2 limes, halved
  • 500ml tub alphonso mango sorbet
  • 120ml dark rum
  • Generous pinch Maldon Sea Salt Flakes
  • Ice, to serve

Method

  1. Prepare the glasses. Mix the chilli powder with the coconut or sugar on a plate. Cut 1 chilli in half, then rub a piece around the rims of 4 short tumblers. Rub the rims with a lime half, then swivel them in the chilli sugar until the edges are coated. Set aside.

  2. Finely slice the chilli (or chillies), leaving the seeds in. Squeeze the lime halves and add the juice to a blender with the sorbet, rum, salt, chilli and 100ml cold water. Blend until smooth and slushy. Add more water to loosen if necessary, then serve immediately over ice

Cook’s tip

If you don’t like rum, swap for vodka or tequila, or leave out altogether for an alcohol-free slushy.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

687kJ/ 164kcals

Fat

0.8g

Saturated Fat

0.4g

Carbohydrates

21.3g

Sugars

19.1g

Fibre

0.8g

Protein

0.7g

Salt

0.4g

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