I had 2 mangos on the counter that were quickly ripening and had several black spots on them. Rather than pitch them, I simply peeled them, peeled off the spots, and cut the remaining fruit off the stone.
To preserve them, I placed the mango pieces in an airtight container in the fridge, and used them in my plain Greek yogurt over the next couple of days.
Then it dawned on me – Ooh, this will make a delicious cocktail.
There are many varieties of mangoes. Mangoes are loaded with vitamin C, offering antioxidant properties. They also provide additional vitamins and minerals as well as some fiber and folate to your diet, and of course, they’re delicious!
They should ripen at room temperature. Once ripe, store them in your refrigerator, where they’ll keep for about 5 days or up to a week. You can freeze them for up to months however, so if you have a few, freezing is a great option. Be sure to cut them first, then place into zippered freezer bags to freeze.
Since the mangoes I had cut this week were so ripe, in addition to storing some in the fridge, I thought I could use some of it to create a refreshing cocktail before dinner. So I decided to cook some of it down to create a mango simple syrup. Adding lime juice to the cocktail added another boost of vitamin C, plus delicious flavor. The simple syrup will keep in the refrigerator for up to two days, but is best used the day you make it. It only takes about 5 to 10 minutes to make. Feel free to skip the gin if you prefer, and enjoy!
Summer Mango Gin & Tonic
For the Mango Simple Syrup
- 1 cup fresh, diced, overripe mango
- 1/4 cup water
For the Cocktail
- 1 1/2 cups ice
- 4 shots Gin I used Hendrick's
- 1 whole lime
- 2 shots mango syrup
- 12 oz Diet Lime Tonic Water I used Canada Dry
For the mango syrup
- Place the diced mango into a small saucepan. Add water and heat over low heat, stirring to prevent burning, for about 5 minutes.
- Remove mango mixture from heat and mash with the back of a spoon or use a muddler. Set the mixture aside to cool slightly.
- Place a strainer over a 2-cup glass measuring cup, and transfer the cooked mango to the strainer. Using a wooden spoon, press the juices from the mango into the cup.
- Continue pressing until no more juice is left (you'll be left with pulp in the strainer).
- The liquid will serve as the mango simple syrup for the cocktail (no sugar added!). At this point, if you have some fresh basil in your garden, muddle in a few leaves for even more deliciousness.
For the cocktail
- To make the cocktail, begin by filling 2 rocks glasses evenly with ice.
- Add 2 shots of gin to each glass.
- Squeeze half of a lime into each glass.
- Add 2 shots of mango puree to each glass and mix well.
- Top with tonic water and stir. Garnish with a lime wheel.