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Mojito Mango Moments
By: Nadine Hughes – Owner of The Cook’s Companion

As I sat on the dock at the cottage watching the kids happily splashing in the warm waters of Georgian Bay, a weekend cottage guest of mine turned to me and said a tad bit sarcastically, “Well I guess you’ll be sad soon because there’s only 5 more weeks of summer holidays!” In response, I picked up my icy cold glass of Mojito Mango Madness, smiled sweetly at them and said “Yes and while you’re sitting in Sunday night Hwy 400 traffic I’ll be sure to check off the calendar right before I go for another jump off the dock.”

I don’t know why so many of us insist on talking about how short our summer is or how disappointing the weather can be. It seems like we’re never happy living in the glorious moment of summer, we must always complain about something. If you don’t want to talk about heading back to school, to work or even to the city then take a cue from me and mix yourself up a batch Mojito Mango Madness and enjoy August to its fullest! Happy summer!

MOJITO MANGOES MADNESS

Serves 6
Preparation Time: 55 minutes including marinating time
Notes: This take on the popular Mojito drink can be used as a fabulous dessert by serving it with vanilla ice cream (before freezing mangos) or as a delicious frozen blender drink for those hot days of summer. In either case, the mint, mango and rum are a perfect combination.


Ingredients:

• 2 limes, cut into ½ inch pieces
• 1 cup sugar
• 1 cup mint leaves
• 375ml white rum
• 3-4 mangoes, peeled and sliced
• Vanilla ice cream (if using as a dessert)
• Sparkling soda (if using as a frozen drink)
  

1. Combine lime, sugar and mint in a heavy glass or ceramic bowl; crush and grind with a pestle or wooden spoon until juices start to run from limes and sugar beings to dissolve.
2. Add rum and stir until most of the sugar dissolves.
3. Pour mixture over sliced mango, cover and refrigerate for 30-45 minutes.
4. If using as a dessert, remove mango from bowl, using tongs, leaving lime pieces behind.
5. Serve mango with scoops of vanilla ice cream, a splash of rum marinade and sprigs of mint for garnish.
6. If using as a frozen drink, remove mango from bowl, using tongs, leaving lime pieces behind. Freeze mixture (rum, mango and mint) in 2 cup quantities in either freezer bags or plastic covered containers. When ready to use, add frozen mango mixture to blender and puree. Add sparkling soda (to taste) in blender and blend well. Pour into chilled glasses and serve with mint sprigs.
   
   
   
   

Nadine Hughes is a mother of two and a Home Entertainer with a vibrant personality and memorable cooking style. Having hosted hundreds of small to large scale parties throughout the world, Nadine is now the owner of The Cook’s Companion offering lifestyle cooking and entertaining classes for adults, teens and private at home classes. Now offering Kitchen Coaching services too! Contact Nadine at 905-849-9007 or check out the latest class schedule at www.thecookscompanion.ca to book your class today.

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