Maharaja’s Mango Meltaway Mocktail

Allergens

Nuts (from coconut milk)

Ingredients

• 1. 2 cups fresh mango puree 2. 4 cups coconut milk 3. 1/4 cup saffron strands 4. 2 tablespoons honey 5. 2 teaspoons cardamom pods, crushed 6. 1 teaspoon rose water 7. 2 cups ice cubes 8. Fresh mango slices and edible flowers for garnish

Instructions

1. Begin by infusing the saffron into the coconut milk. In a small bowl, soak the saffron strands in 2 tablespoons of warm water for 5 minutes. Stir this mixture into the coconut milk and let it rest.
2. Next, prepare your mango puree. Using fresh ripe mangoes, blend them into a smooth puree, removing any lumps or seeds.
3. In a large pitcher, combine the mango puree, infused coconut milk, honey, crushed cardamom pods, and rose water. Stir until fully combined and the honey has dissolved.
4. Chill the mocktail mixture in the refrigerator for at least 30 minutes to allow flavors to meld.
5. To serve, fill glasses with ice cubes and pour the chilled mocktail over them, leaving enough space for garnish.
6. Top each glass with fresh mango slices and a few edible flowers for a burst of color and texture.

Chef’s Insight

To deepen the flavors, allow the spices to infuse overnight for a more robust taste.

Notes

The use of saffron adds a touch of luxury to this already indulgent drink.