A spritz is summer in a glass. It’s one of the most popular drinks of the year, and we’ve got a great twist on it: the Aussie Mango Summer Spritz.
This one comes courtesy of our friends at Australian Mangoes. They’ve had mango on just about everything, including on the evening cocktail menu.
This recipe puts a fun twist on a classic favourite, and really rewards those just starting to experiment with making cocktails.
Summer Mango Spritz: what you’ll need
- 4 mangoes
- 4 cups of ice
- 500mL Aperol (chilled)
- 750mL bottle of Prosecco, chilled
- 750mL soda water, chilled
- Mango Syrup
- 1 cup white of sugar
- 1 cup of water
Summer Mango Spritz: your method
First, the syrup.
Peel and roughly chop the flesh of two mangoes. Place it into your blender or food processor and blend until smooth. Transfer that to a saucepan once smooth.
Add the sugar and water, then stir over medium heat until the sugar dissolves. Bring it to a boil, and boil gently for three minutes. This will make your all-important mango syrup. Strain it through a fine sleeve into a jug, and set aside to cool. Once cool, put it into a bottle and refrigerate it until you’re ready to serve it.
Take your other two mangoes and peel and dice them. Divide the ice among 10 glasses. Spoon two tablespoons of your mango syrup into each glass. Then top each with 50mL of Aperol and 75mL of Prosecco. Top with your diced mango then the soda.
Pro tip from our experts at Australian Mangoes: the mango syrup you made will keep for up to three weeks if you keep it in the fridge, or freeze it in an ice cube tray. By putting it in an ice cube tray, you get a great ingredient to throw into anything from soda water through to juices.
Fancy something with a little less sweet and a little more bite? We’ve got the best espresso martini recipe from the experts for you instead.