There’s more than one way to enjoy the exquisite tropical flavour of mangoes and here's a fresh mango mule recipe to try for summer.
Summer means the taste of fresh delicious fruit, and mango growers in the Bundaberg Region are starting to harvest their golden mangoes in time for Christmas and New Year celebrations.
This mango mule mocktail recipe uses the freshness of mint or a stick of rosemary, the kick of ginger and the sweetness of mango to create a fantastic tropical drink.
It's perfect for the Bundaberg climate and can be enjoyed by children and adults, although adults might like to add a splash of Kalki Moon gin or vodka.
Preparation time: 10 minutes; Serves: 2
- 1 mango
- 600ml Bundaberg Ginger Beer
- Juice of 1/2 lime
- Mango slices, lime and mint or rosemary to garnish
- Crushed ice
1. Cut the mango into slices and pop it in a blender to create a mango puree.
2. Put the mango puree into cocktail shaker with the Bundaberg Ginger Beer and juice of half a lime and stir together.
3. Pop some crushed ice into your glasses and top with the delicious mango mocktail.
Garnish with some slices of mango, lime and mint or rosemary.
If you're acquainted with the traditional Moscow Mule then you will probably, at some point, have wondered where the name mule came from.
The mango mule is a fabulous (non-alcoholic) twist on an old recipe and although there doesn't seem to be a definitive answer as to why it is called a mule, the popular opinion is that it got its name from the ginger beer which provides quite a kick.
Other local ingredient inspired recipes
- Sweet and succulent honey and lemon chicken recipe
- Roasted sweet potato soup recipe
- Banana bread with crunchy macadamia twist
Other news: Meet the mango grower at Gin Gin & Dry