- 1 lb fresh Mango pieces (about 2 Mangos) peeled & pitted
- 2 tbsp Granulated Sugar
- 1 oz Water
- ¼ oz fresh Lemon Juice
- Process all of the ingredients for 15-30 seconds in a food processor or blender. Store, refrigerated, in an air-tight container for up to 1 month or freeze for up to a year.
We use mango purée to put the tango in our Mango Martini, Mango Fire Margarita, and Mango Alexander. This puree is perfect for adding that tangy, sweet, tart, and spicy taste to any cocktail needing a little help making it dance…the tango, that is.
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