Nectar & Bunoelos

 Ingredients for 1L drink:

• 2 mangoes – about 600g
  

  The nectar ingredients

• 300g seedless red grapes
• 1 tablespoon sugar (optional)
• Vanilla – from a pod, about a pinch (optional)

 Method:

Wash the grapes and liquidised with 200ml water. Pass through sieve to separate the juice from the unwanted excess. This juice will help to break up the heaviness of the mango nectar later.

Now peel the mango and remove the flesh from the stone. Put the mango pieces in the blender with sugar and a tiny amount of vanilla.

Making the skewer

Mango is a very dense fruit that won’t liquidise well unless helped with a lighter liquid. This is where the red grapes juice helps.

So, add the grapes juice to the mango and liquidise until very smooth. Taste and adjust sugar. When it is ready, place in the fridge for an hour at least before serving as suggested above with Bunoelos and lime syrup.

Nectars are very dense juices, but if they are too dense to your liking, add water to break it up.

Don’t forget to check out the rest of this Mexican menu!