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!
Note: + Cooling & chilling time
- 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
- 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
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.
Strain the passionfruit mixture through a fine sieve into a bowl. Discard solids. Transfer to an airtight container. Place in the fridge to chill.
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.
Divide the passionfruit pulp among each glass. Add the ice and passionfruit-mango syrup. Squeeze over lime wedges and top with tonic water.