After hearing Faith and Carole Peck rave on a recent show about the deliciousness of the champagne mangoes now in season, I was inspired to make a mango martini.
First I peeled a mango and tossed it into a blender with a few tablespoons of turbinado sugar and about 1/3 cup of water, and puréed until smooth.
Then into a shaker filled with ice it went; I added 1 shot mango purée, 1 shot dark rum, 1 shot lime juice, 1/2 shot Grenadine, and finally, because I’m daring, a dash of nutmeg.
Finally, I shook, shook, shook until icy cold and strained into a martini glass with a lime peel garnish and another dash of nutmeg.
—Alex Province
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- 2 ripe mangoes peeled and cut into cubes
- 2 tablespoons Turbinado sugar (or to taste)
- 1/3 cup water
- 1-1/2 oz. Mango Purée
- 1-1/2 oz. dark rum
- 3/4 oz. lime juice
- 3/4 oz. grenadine
- ice
- Peel and cube 2 mangoes and toss into a blender with a few tablespoons of turbinado sugar and about 1/3 cup of water. Purée until smooth.
- In a shaker filled with ice, add the mango purée, dark rum, lime juice, Grenadine, and a dash of nutmeg.
- Shake until icy cold and strain into a martini glass with a lime peel garnish.
