Beyond Sweet and Savory

food and life through our lens

mango

Passion fruit mango mint margaritas

by

This passion fruit mango mint margaritas with its tart, sweet, and refreshing flavor is the perfect drink to celebrate Cinco de Mayo.

May kind of snuck up on me which means Cinco de Mayo is here!  What do you look forward to the most for Cindo de Mayo? While I love chips, salsa, guacamole, and tacos, it’s really the margaritas that I look forward to making!  This year passion fruit and mango came earlier so I’m making a large pitcher of passion fruit mango mint margaritas.

The combination of tart passion fruit, sweet mango, and mint is so refreshing.  You can keep it virgin for the kids and they’ll love it or add in a generous amount of tequila and Cointreau and your margarita pitcher will be empty before you know it.  I threw all the ingredients into my Vitamix and voila within minutes, I have a large pitcher of margarita for a whole crowd. This passion fruit mango mint margarita is sublime and will have you making it again and again through the summer.  Happy Cinco de Mayo everyone!

If you like drinks, check out these recipes: blood orange margaritas, classic mojitos, passion fruit sparkler.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

5 from 2 votes
Print
Passion fruit mango mint margaritas
Prep Time
5 mins
 

This passion fruit mango mint margaritas with its tart, sweet, and refreshing flavor is the perfect drink to celebrate Cinco de Mayo.

Course: Cocktails, Drinks
Keyword: cocktails, mango, margaritas, Passion fruit
Servings: 8 servings
Ingredients
  • 2 cups Champagne mango flesh, chopped
  • 1/2 cup fresh passion fruit pulp, strained
  • 1/2 cup fresh lime juice
  • 1/4 cup mint leaves
  • 3/4 cup Tequila blanco
  • 1/2 cup Cointreau
  • 1/2 cup simple syrup
  • 4 cups crushed ice
Mint salt rim
  • 3 tbps Kosher salt
  • 1/4 cup mint leaves and extra for garnish
  • small passion fruit for garnish
Instructions

  1. In a Vitamix, add the mango, passion fruit pulp, lime juice, mint, and simple syrup and blend until smooth.

  2. Add the tequila, Cointreau, and blend until you get a slushy consistency.

  3. To make the mint salt, combine mint leaves and salt in a mortar and use a pestle to pound the mixture until homogeneous. 

  4. Moisten the rims of the glasses with a slice of lime and garnish the rims with mint salt.

  5. Serve the margaritas immediately garnished with fresh passion fruit pulp and a few sprigs of mint leaves. 

Passion fruit mango and mint lassi

by


I haven’t been out in the garden for a few weeks and was really surprised at how well the herbs and passion fruit vines are doing.  The mint has overgrown the garden box even though we’re only a few weeks into spring.  The passion fruit vines made it through winter with lots of fruits ready to be picked, over 10 pounds to be exact!  We made lots of drinks and smoothies using mint and passion fruit. 
Passion fruit, mango, and mint lassi is one of our favorite smoothies.  Lassi is a popular yogurt-based drink from India and Pakistan.  It can either be savory or sweet, but we prefer the latter.  This lassi is incredibly refreshing, especially during a hot day.  Both the passion fruit and mint give this sweet drink a kick and it totally hits the spot when you’re craving for something sweet.  We’ll often whip up this lassi as a way to end a heavy meal instead of indulging in sugary desserts.
Passion fruit mango and mint lassi
2 cups of Champagne mangos, flesh only
2-3 passion fruits, pulp only (reserve seeds for serving)
¼ cup of yogurt
¼ cup of coconut milk
6 mint leaves
a handful of ice cubes
1 tbsp honey (optional)
1. Combine all the ingredients in a blender and blend until smooth.
2. Taste for sweetness and add honey if needed.  Divide between two glasses.  Add the passion fruit seeds on top and serve immediately.

Crab Tower

by

 

TGIF!  My schedule has been a bit crazy.  I worked nine days straight, took one day off, and then plowed through seven more days.  Yay for Friday!  I managed to step foot in the kitchen today.  On the menu are crab tower and passion fruit cheesecake.  Crab tower?  You must be wondering.  A crab tower is a crab salad molded into a tower.  My inspiration came from America’s Test Kitchen but I kept my recipe simple.  I used the stone crab that  I had purchased from Catalina Offshore.  It took less than 15 minutes to make, and besides looking elegant, it tasted delicious.  The crab was very fresh and both the mango salsa and avocado heightened its sweetness.  I paired the crab tower with a glass of prosecco.  A perfect light lunch!  I exerted self control and managed to save some for Vu.  According to him, this was the most refreshing salad he has ever had! This would be a wonder appetizer for your dinner party.  As for the passion fruit cheesecake, you have to wait until my next post! 

Crab Tower (adapted from America’s Test Kitchen)

Crab meat Salad
1 tbsp extra virgin olive oil
1 tbsp champagne vinegar or white wine
1 tsp Dijon mustard
2 tbsp mayonnaise
8 oz lump crabmeat 
Mango Salsa
1 ½ cup mango, peeled and diced
1/2 cup tomato, diced
1/4 cup cucumber, diced
2 tbsps diced red onion
2 tbsps lime juice
2 tbsps roughly chopped cilantro leaves
Salt and pepper
Avocado Salsa
1 Hass avocados (ripe), cut into ¼-inch dice
¼ tsp ground coriander
1 tbsp lime juice
Salt and pepper
1. Whisk the olive oil, champagne vinegar or white wine, mustard, and mayonnaise in a small bowl.  Add the crabmeat to the mayonnaise mixture and toss to coat.
2. Combine the mango, tomato, cucumber, red onion, lime juice and cilantro leaves and mix well.  Season with salt and pepper to taste.
3. Toss the avocado, coriander, and lime juice in a medium bowl and set aside.  Season with salt and pepper to taste.
4. To assemble, place a 3-inch-wide round biscuit cutter in the center of an individual plate. Press 1/4 cup of the avocado salsa into the bottom of the cutter using the back of a soup spoon. Move the cutter slightly up and press1/4 cup of the crabmeat.  Move the cutter upward and press 1/4 cup of the mango salsa evenly on top of the crabmeat.  Gently lift the cutter up and away from the plate to reveal the crab tower. 
5. Garnish the crab tower with alfalfa sprouts.