Recipes — Mango
Amy Ingram
Chili Mango Cilantro Vinaigrette
Ingredients:
2 tbsps. LG Mango White Balsamic 4 tbsps. LG Mild Extra Virgin Olive Oil 1/2 cup cilantro, roughly chopped 1/4 jalapeno
Directions:
Add all ingredients to a blender and puree until smooth. Adjust to taste.
Amy Ingram
Pomegranate Mango Fizz
Ingredients:
4 Tbsp. Pomegranate Arils 3oz. White Cranberry juice 3 oz. Lychee Juice 2 oz. LG Mango White Balsamic 2 oz. LG Pomegranate Dark Balsamic 1 oz. Fresh lime juice Lemon Sparkling water 1/2 Rosemary Sprig
Directions:
Muddle 2 tablespoons of Pomegranate arils and rosemary in the bottom of 2 Collins glasses then fill with ice.
In a shaker filled with ice, add the white cranberry juice, lychee, lime, mango and pomegranate balsamic.
Shake until well chilled. Pour into glasses and top with lemon sparkling water, a few pomegranate arils, slice of lime and sprig of rosemary.
Serve and enjoy!
Serves 2
By Rhea
Amy Ingram
Cilantro Mint Chutney
2 bunches Cilantro, chopped2 bunches Fresh Mint leaves, chopped1 Jalapeno, chopped2 tbsp. LG Mango Whole Fruit White Balsamic1/2 tsp. salt1 teaspoon cumin1/4 cup LG Cilantro & Red Onion Infused Olive Oil
Directions:
Toss all ingredients together until well combined.
Serve with our Vegan Pakoras or use as spread over a baguette.
By Chef Lauren Marshall of Coastal Healing
Tiara Phaboonheuang
Kiwi & Mango Sparkling Water
Quench your thirst with this delicious shrub recipe.
Ingredients:
2 Cups Mango Whole Fruit Balsamic (or your favorite White Balsamic)
1 Cup Kiwi, peeled and sliced
8 Cups Ice Cold Sparling Water
Directions:
In a large pitcher or punch bowl, mix all ingredients together. Let the flavours infuse for a few hours or drink right away.
Happy Sipping!
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