Summer mango and mint crush Recipe

Serves 4 10 mins plus overnight for freezing

• 2 large mangoes, peeled and cubed
• 30ml (2 tbsp) fresh mint, chopped
• juice and zest of 1 lime
• 30ml (2 tbsp) castor sugar
• 1 litre soda water or lemonade

1. Puree the mangoes, mint, lime and sugar in a food processor until smooth. Pour into a container and freeze overnight.
2. To serve, mash the frozen mango with a fork to break up the ice crystals and place a large scoop in each glass. Top up with soda water, or lemonade if you prefer a sweeter drink.

By Taryne Jakobi Photographs by Vanessa Lewis. This article was taken from the February 2011 issue of Food & Home.

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