Mango In Ginger Mint Syrup Recipes

MANGO IN GINGER-MINT SYRUP

Steps:

• Thinly slice gingerroot and in a saucepan bring to a boil with water and sugar. Simmer mixture 5 minutes and remove pan from heat. Stir in mint and let steep 5 minutes. Pour syrup through a sieve into a bowl and cool completely.
• Peel mango and thinly slice. Stir mango into syrup. Chill mixture 30 minutes.
• Garnish mango with mint.

MANGO-GINGER SMOOTHIE

Steps:

• To cut mango into pieces, stand it on end and slice the flesh off both sides of the central pit. Lay each half on a cutting board and with the tip of your knife, score the flesh in a cross-hatch pattern. Pushing from the skin side, turn inside out so that the mango flesh pops up; slice it off the skin. Also cut off the remaining flesh from around the pit and remove the skin.
• In a blender, puree the fruit and ginger, scraping down the sides as necessary. Add the buttermilk, yogurt and ice and puree until smooth and frothy. Pour into glasses.

MANGO-GINGER MOJITOS

Steps:

• Bring the sugar, ginger, and 1/2 cup water to a boil in a medium saucepan over medium heat, stirring to dissolve the sugar.
• Remove from the heat and add the mint.
• Cover and let stand for 10 minutes.
• Strain in a wire sieve over a bowl, pressing hard on the solids to extract the flavors; discard the solids.
• Puree the mango, ginger-mint syrup, and lime juice in a blender.
• Transfer to a pitcher.
• When ready to serve, fill four tall glasses with ice.
• Divide the mango mixture among the glasses and top off each with club soda.
• Add a swizzle stick to each mojito so the guests can stir them.
• Garnish each glass with a lime round and a mint sprig, and serve at once.

MANGO GINGER MOUSSE

Steps:

• Soak the gelatin and saffron in 2-3 tablespoon of warm water for 10 minutes.
• Mix the egg yolks, sugar, gelatin and saffron with 2 tablespoon of water in a bowl and place it over a double boiler and whisk continuously to make a thick custard.
• When the mixture coats the back of a spoon it is ready remove from stove.
• Cool slightly and fold in the mango puree and the candied ginger.
• Beat the egg whites in a clean dry bowl till soft peaks form and set aside.
• Whip the cream and fold into the mango mixture.
• Gently fold in egg whites carefully.
• Pipe it into pretty Champange glasses, mini tart crust or mini chocolate shell using a large 5 star nozzle.
• Garnish with mint or flowers.Serve chilled.