How to Make Roasted Virgin Mango Mojito | Cuban Cuisine
Roasted Virgin Mango Mojito. This Mojito Mocktail is with a twist. The twist is that we are not going to use lemons or muddle the ingredients rather roast the mango. This is specially served in the summers because mango is a tropical fruit and primarily available in summers. Once ready, you can refrigerate the concentrate and serve with breakfast, lunch or dinner.
1. Place a Grill Rack on a medium flame.
2. Roast the Mango Evenly over medium flame using a grill rack as shown in the image. Make sure to roast evenly for about 3-5 minutes. Make sure that it is roasted well and the skin starts to turn black.
3. When done, keep the mango aside for 10-15 minutes to bring it to the room temperature. You can also cool it down in a pan of cold water with ice.
4. Peel off the mango skin completely.
5. Collect the mango pulp in a bowl.
6. Add mint leaves, cumin powder, black salt & sugar & mango pulp to a mixer jar.
7. Run the mixer till the consistency of the mixture is smooth and the ingredients are mixed properly and a concentrate is ready. This concentrate should be refrigerated in a bottle or a glass container for further use.
8. To prepare the drink, add 3-4 tablespoons of this concentrate to a glass, Add water or soda with ice & stir well. Sprinkle a little black salt & cumin powder on the top. Now, garnish the drink with fresh mint leaves & a thin Mango Slice. Serve cold.
VOILA! You Roasted Virgin Mango Mojito is ready to serve. Enjoy!
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