Mango Pisco sour
- Miriam Nice
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Serves 4
Easy
Prep: 10 mins
Cook: 10 mins
plus cooling
A star rating of 4 out of 5.2 ratingsRate
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Sweet, sour and summery - this fruity Peruvian cocktail is made with fresh mango and root ginger
Gluten-free
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Ingredients
Nutrition
Units:
MetricUS
-
300g mango
pieces
-
100g granulated sugar
-
a thin slice root ginger
-
juice 3 limes
-
200ml Pisco
-
1 egg white
-
bitters
to finish
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Nutrition: per serving
- kcal263
- fat0g
- saturates0g
- carbs35g
- sugars35g
- fibre1g
- protein1g
- salt0g
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Method
-
step 1
Put the mango pieces, granulated sugar and root ginger into a medium-sized saucepan and add 100ml water. Stir and bring to a simmer for 7-8 mins or until the mango is starting to soften. Take off the heat and allow to cool for 10-15 mins.
-
step 2
Pour the cooled mango syrup through a sieve into a cocktail shaker. Add the lime juice, Pisco and egg white. Fill to the top with ice, shake well, then strain into 4 tumblers. Add a couple of shakes of bitters to each one and serve.
Recipe from Good Food magazine, August 2015
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A star rating of 4 out of 5.2 ratings
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