Inspired by my favorite springtime snack—ripe mangoes with lime, chili powder, and salt—this refreshing nonalcoholic beverage is equal parts tangy and sweet. Rimming a glass with Tajín makes this drink extra-festive, but you can also simply sprinkle some over the top to get that tart, spicy kick. If you can’t get your hands on Tajín, a simple mix of 2 parts chile powder to 1 part kosher salt will do the trick.—Zaynab Issa
For an iftar-worthy spread, pair this recipe withAfghan Pasta,Kalimati, andSaffron Milk Cake, and read about how Zaynab hosts iftarhere.
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What you’ll need
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Mortar and Pestle
$24 At Amazon
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Food Processor
$63 At Amazon
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Citrus Juicer
$15 At Amazon
Ingredients
4–6 servings
Step 1
Combine1 large ripe mango,peeled,cut into pieces,6 sprigs mint, leaves picked, coarsely chopped,and¼ tsp. kosher saltin a large mortar and pestle or a food processor and pound (or pulse) until mostly smooth. Stir in3 Tbsp. honeyand2 Tbsp. fresh lime juice. Taste and adjust with more honey or lime juice as needed (mixture should be very sweet and punchy; remember, it will get diluted with sparkling water).
Step 2
Place someTajínon a small plate.
Step 3
To make 1 drink, moisten half of rim of a 10–12-oz. glass with lime juice, then dip in Tajín to coat. Spoon 3 Tbsp. mango mixture into glass, fill with ice, and top off with 6 oz.sparkling water. Garnish with a lime wedge.
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