Drink recipe · from the recipe book
Mango-Cucumber Agua Fresca with Basil
Silky, sweet mango meets crisp cucumber and bright lime, with a fresh herbal lift from basil in a cold, lightly pulpy glass.
- Blender
- 10 min
- Makes 2 glasses
- Vegan
- Gluten-free
- Up to 30 g carbs
- Sodium 600 mg or less
- Sat fat 4 g or less
- 500 calories or less
Ingredients
- 1½ cups diced250 gMangocut into chunks
- 2 cups sliced200 gCucumberpeeled and chopped
- 1¼ cups300 gWatercold
- 2 tbsp30 gLime juice
- 2 tsp8 gGranulated sugar
- 2½ tbsp leaves4 gFresh basilleaves, half reserved for garnish
- a pinch0.3 gSalt
Steps
- Prepare first: cut the mango into chunks, peel and chop the cucumber, and pick the basil leaves, setting aside half of the basil for garnish.
- Put the mango, cucumber, cold water, lime juice, sugar, salt and the other half of the basil in a blender.
- Blend on high for about 1 minute until completely smooth.
- For a lighter drink, pour through a fine strainer, pressing on the pulp; for more body, skip straining.
- Pour into 2 glasses over ice and garnish with the reserved half of the basil, slapped gently to release its aroma.
Allergens: none of the nine major allergens in the ingredients as written.
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