Mango recipes always excite me. Coming from mango loving family and being married to a mango crazy one it is really not that I will pass one untouched. But, the Australian mangoes are not my favourite. Sorry, Sydneysiders. I grew up too mango spoilt so am a bit difficult just at this front. The tropical variety and flavour are so vibrant. However, there is one thing good about the mangoes here. They blend so smooth, you really won’t have to strain them at all.
It is Rachel rays recipe mango spritzer that always captivated my eye. So there was no second thought about going gaga over the simple recipe.
Rachel Ray has fascinated me with her 30-minute meals ages before my blogging entry…say some 10 years before. I use to love the speed at which she achieves stuff at a stage I hardly could get rice done properly. Till today she never ceased to amaze me as an entrepreneur. I do keep myself updated with her posts and this particular one never left my eye.
So here is my version of it with Australian mangoes.
And here is the original
Here is a collection of mango recipes from my blog.
Mango papaya salad
Mango papaya refresher
Mango papaya jam
If raw mango is what you fancy…here are a couple of lovely recipes
The Mango spritzer recipe is added to the Healthy Wealthy group for #TangowithMangoatHW. I am eagerly waiting to see the collection from the other bloggers as well.
Here is from their collection
Mango chilli sauce from Swathy
under 10 minutes to feed a party
- 2 cup mango ripe and cubed
- 4 cups champagne
- 1/4 cup lime juice
- sliced lime pieces
- Blend the mango cubes with a cup of champagne and lime juice.
- Add the three cups of champagne, mix well and serve with sliced lemon.
- Fill up your wine glass and enjoy.
Freeze the mango cubes for an excellent blend. If you prefer not to use champagne use a lemon blended carbonated drink. If using the tart Indian Mangoes omit the lime juice.
Tried this recipe?Let us know how it was!