Passionfruit and mango cooler

Cool down from the inside out with this fruity cocktail. Zesty and fresh, it will go down a treat on a warm day!

8

20m

Note: + Cooling & chilling time

15m

Ingredients

  • 1/4 cup (55g) white sugar
  • 1/4 cup mint sprigs
  • Lime wedges, to serve
  • 1/4 cup (60ml) passionfruit pulp
  • Ice cubes, to serve
  • 3 cups (750ml) chilled tonic water

Passionfruit-mango syrup

  • 1/2 cup (125ml) passionfruit pulp
  • 1 1/2 cups (330g) caster sugar
  • 1 mango, stoned, peeled, chopped
  • 1 lime, juiced
  • 1 tsp vanilla bean paste
  • 1/2 cup mint leaves

Method

STEP 1

To make the passionfruit-mango syrup, place the passionfruit pulp in a food processor and process until the seeds are finely chopped. Transfer to a medium saucepan. Add the sugar, mango, lime juice, vanilla and 1 1/2 cups (375ml) water. Place over medium-high heat. Cook, stirring occasionally, until the sugar dissolves. Reduce heat to medium-low. Simmer for 12 mins or until mango is very tender and syrup thickens slightly. Stir in the mint. Cool.

STEP 2

Strain the passionfruit mixture through a fine sieve into a bowl. Discard solids. Transfer to an airtight container. Place in the fridge to chill.

STEP 3

Place the sugar and mint in a clean food processor and process until the mint is finely chopped. Transfer the mixture to a small plate. Run a lime wedge around the rim of each serving glass. Dip in the mint mixture to coat.

STEP 4

Divide the passionfruit pulp among each glass. Add the ice and passionfruit-mango syrup. Squeeze over lime wedges and top with tonic water.

Dietary information

Vegetarian
Vegan
Gluten-free
Dairy-free
Egg-free
Lactose-free
Nut-free
Peanut-free
Sesame-free
Soy-free
Wheat-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.