Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Mango Mezcal Breeze
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- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 380
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 2 g
- Sugar
- 49 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 551 mg
- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 380
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 2 g
- Sugar
- 49 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 551 mg
Ingredients
Directions
- Combine the mango pulp, agave syrup and three-quarters of the orange zest in a small saucepan. Using tongs, lightly char each bay leaf directly over the flame of a gas burner on high heat, 3 to 4 seconds. Add 2 of the toasted bay leaves to the mango mixture and bring to a boil, then remove from the heat and let cool completely.
- Pour the mango mixture into a small pitcher, discarding the soaked bay leaves. Stir in the mezcal and orange and lemon juices. Add ice and stir until well chilled, at least 15 seconds.
- Combine the salt and remaining orange zest on a plate. Dip the rims of 4 glasses in water, then dip in the orange salt to coat.
- Pour 2 tablespoons grenadine into each prepared glass. Fill the glasses with ice, then pour in the cocktail. Top with seltzer and garnish with the remaining toasted bay leaves.
