Mango Ginger Limeade Food

MANGO AND LIME LASSI

Steps:

• In a blender, combine the mango, milk, sugar, and yogurt. Blend until smooth. Add the lime juice and blend.
• Pour into 4 chilled glasses and garnish with fresh lime slices.

SPARKLING MANGO LIMEADE

Steps:

• Peel mangoes and cut flesh from pits. In a blender purée mango flesh with lime juice, water, and 1 cup sugar until smooth.
• Force purée through a sieve into a pitcher or bowl, pressing on any solids. Chill purée, covered, until cold and stir in additional sugar. (Purée will be slightly thick. Limeade purée keeps, covered and chilled, 2 days.)
• Fill tall glasses with ice and add enough limeade purée to fill each glass by three quarters. Top off drinks with seltzer water or club soda, stirring well, and garnish with lime wedges.

MANGO WITH CHILE-LIME SALT

Steps:

• In a small bowl, combine the chile powder, lime zest and salt. Use the chile-lime salt immediately or store at room temperature in an airtight container for up to 3 days.
• Sprinkle the chile-lime salt all over the mango and serve immediately, or loosely cover and refrigerate for up to 4 hours.

MANGO-GINGER SAUCE

Steps:

• Place 1 cup chopped mangoes in medium bowl. Combine remaining 1 3/4 cups chopped mangoes and sugar in processor. Puree until smooth. Add to bowl with chopped mangoes. Stir in crystallized ginger and lime juice. Let stand at least 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)

GINGER LIMEADE

Steps:

• Mix the 1 cup of water with the ginger and squeeze through a strainer to get ginger concentrate.
• Add sugar and lime juice.
• Stir until all the sugar is dissolved. (If you like it sweeter you can add more, to taste, at this point.).
• Pour into bottles and refrigerate. Chill well.
• When ready to serve, add a teaspoonful of concentrate to chilled water or sprite and mix well.
• Serve garnished with a mint leaf.