Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Mango-Chile Sunrise
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- Total: 1 hr 15 min
- Prep: 5 min
- Inactive: 1 hr
- Cook: 10 min
- Yield: 4 to 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 278
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 1 g
- Sugar
- 35 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 32 mg
- Total: 1 hr 15 min
- Prep: 5 min
- Inactive: 1 hr
- Cook: 10 min
- Yield: 4 to 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 278
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 1 g
- Sugar
- 35 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 32 mg
Ingredients
Directions
- Combine the sugar, chopped chiles and 1/2 cup water in a small saucepan. Bring to a boil, reduce the heat to medium and cook, stirring occasionally, until the sugar is dissolved. Transfer to a small bowl and refrigerate until cold, at least 1 hour.
- Combine the rum, mango nectar and yuzu juice in a pitcher. Strain the chile syrup into the pitcher; stir until incorporated. Divide among ice-filled glasses. Add a few drops of grenadine to each drink and top with a splash of seltzer. Garnish with a halved chile.
