Old Recipe Thirst Quenchers,Thirst Quenchers

Mango Chili Cooler

When eating fruit, remember who planted the tree; when drinking water, remember who dug the well. ~ Vietnamese Proverb

Food requires constant innovation and experiments to refresh the soul. One of the latest trends is using large habanero peppers in cocktails. As mentioned before, my new favourite app is Snapchat and the inspiration waves are endless. So many home chefs are documenting their food journeys on the app, and hearing a voice behind some of your favourite food bloggers is just so exciting… and you get a peep into their kitchens!

Some of the Snapchatters I recommend following:

Whatsgabycookin

Amyspieceofcake

Feedfeed

Foodmaniacindia

Foodandwine

Brunchboys [this guy is easy on the eyes too 😉 ]

 

Now this recipe is inspired not by a food blog, but a friend who travels the world and snaps the mouth-watering dishes she eats/drinks. This one is a drink with a habanero. It looked just too good to be true; this trend has caught on so well at every famous bars.

Today we are making a poor copycat of that drink (due to no habaneros!), but it’s tasty nonetheless and serving it as a mocktail is a refreshing change to the usual suspects. For a cocktail simply shake in a shot of gin or tequila and you’re good to go!

Fresh mango is smashed up with a roasted chilli pepper, lime juice, lime zest, sugar and a pinch of salt. Strain it through a sieve into a cold glass, and pour bitter tonic water. Garnish with some slices of chilli and stalks of coriander.

This contrast of sweet, sour and spicy creates fireworks in your mouth and you are left with an exhilarating aftertaste.

[yumprint-recipe id=’77’]

The Recipe
Serves

Ingredients

  • Pulp of 1 large mango, or 2 small mangos
  • 2 tsp sugar
  • Pinch of salt
  • 2 large green chillies
  • Juice of 1 lime
  • Lime zest
  • 2 coriander stalks with leaves, washed thoroughly
  • 2 Indian tonic water cans

Instructions

  • Roast one chilli on the gas flame.
  • Let it cool before peeling off the black burnt skin and chop finely.
  • Mash the cooled chilli with the mango pulp, lime juice, lime zest, sugar and salt.
  • Strain the mashed mango mixture into two cold glasses.
  • Then pour the tonic water on top to fill the glasses up.
  • Garnish with some sliced chilli and lime zest.
  • Put a few stalks of the coriander into the glass to use as stirrer.
  • Serve cold.