Coconut water adds natural sweetness and tropical notes to this mango agua fresca kissed with fresh ginger and enhanced by rum and lime.
Here’s a simple drink that can function as a morning juice, afternoon snack, or happy hour tipple. I made it in my fancy new blender from Blendtec, which I fell in love with at Sarah‘s one day while we were styling a shoot for the New York Times. It has a slick touch screen, a large pitcher for blending up big batches of soups and smoothies, and dull blades that are easy to clean. It’s by far the nicest piece of equipment in our kitchen, and I feel like a million bucks every time I use it.
Before we got our Blendtec, we had a decent blender that Cook’s Illustrated recommended as a less expensive alternative to the high rolling high-speed blenders out there. It served us well. Before that, we had an avocado green number that Jay’s folks gifted us that managed to adequately liquefy our food. We’re pretty thrilled with the upgrade! We’ve used it to make creamy soups, icy popsicles, vegan tarts, and daily smoothies.
In exchange for this lovely blender, I created a boozy recipe just for Blendtec. It starts with a couple of fresh mangos (Ataulfos are in season here in California and they are sublime), and it gets natural sweetness from coconut water, a hit of fresh ginger, and a boost of lime juice. You can keep it pure, or dress it up with a slug of rum. All of these tropical, floral flavors intertwine into one golden, not-too-sweet drink.