Pineap­ple & Mango Agua Fresca

Cuisine at Home - - Nonalcohol­ic Drinks -

Mean­ing “fresh wa­ter” in Span­ish, agua fresca is pop­u­lar through­out Mex­ico, Cen­tral Amer­ica, and the Caribbean.

Makes 6 serv­ings (6 cups)

To­tal time: 30 min­utes + chilling

PURÉE:

4 cups wa­ter, di­vided

2 cups chopped fresh pineap­ple (about

1/2 a pineap­ple)

2 cups chopped fresh

mango (2–3 man­goes) MUD­DLE:

2 Tbsp. minced fresh mint

1/4 cup su­perfine or gran­u­lated

sugar

1/4 cup fresh lime juice

Pinch of salt

Fresh mint sprigs

Purée 2 cups wa­ter, pineap­ple, and mango in a blender; strain through a cheese­cloth-lined fine-mesh sieve, press­ing solids to ex­tract as much juice as pos­si­ble. Dis­card solids. Mud­dle minced mint and sugar in a pitcher or large mea­sur­ing cup un­til fra­grant; whisk in re­main­ing 2 cups wa­ter, lime juice, and salt, then stir in pineap­ple-mango juice. Chill agua fresca overnight; strain and dis­card minced mint. Serve agua fresca with mint sprigs.

Per serv­ing: 91 cal; 0g to­tal fat (0g sat); 0mg chol; 33mg sodium; 24g carb (2g fiber, 21g to­tal sug­ars); 1g pro­tein

To speed up ripen­ing fresh man­goes, place them in a pa­per bag, and leave on the counter un­til ripe, 1–2 days.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.