Fresh mango with fresh lime squeezed over the top is a popular dessert in Mexico and many tropical countries. Simple and refreshing, it’s the perfect closure to a meal. Here’s a frozen, drinkable version. Serve a small amount for a “first course” dessert or a large one after a meal. The consistency of the mango purée gives the spritzers a thick, rich texture.
Stir together the sugar,
The mango purée can be made and refrigerated for up to 4 hours. Cover to prevent discoloration. The spritzers should be assembled just before you serve them.
Peel the mangoes and remove the flesh from the pit. Purée the mango flesh in a food processor and strain through a medium-mesh sieve. There should be about
© 2006 Emily Luchetti. All rights reserved.