Mango Fuego

A smoky mango margarita - perfect for a hot summer afternoon.

SERVES 2

Easy

30 min

10 min

RECIPE DEVELOPED BY:

Noma Hlaahla - ICA third year student specialising in Professional Wine Studies & Event Coordination

STYLING & PHOTOGRAPHY:

Kayleigh van Rensburg - ICA third year student specialising in Culinary Media Communication

WINE PAIRING:

SMOKED MANGO PUREE

1 large mango, pureed

wood chips for smoking gun

CUMIN SYRUP

15ml (1 tbsp) cumin seeds, toasted

125ml (½ cup) granulated sugar

125ml (½ cup) water

TO ASSEMBLE

60ml (1/4 cup) gold tequila

45ml (3 tbsp) lime juice

15ml (1 tbsp) egg white

handful ice

2 mango slices

Maldon salt, to garnish

For the smoked mango puree, pour the puree into a glass jar. Cover the jar with plastic wrap, leaving a small gap for the smoking gun.
Insert the smoking gun under the plastic wrap. Fill the smoking gun with wood chips, light it, and let the smoke fill the jar. Remove the gun and seal the plastic wrap. Allow to infuse, 5 minutes.
For the cumin syrup, combine the ingredients in a saucepan and heat until the sugar has dissolved. Remove it from the heat and allow it to cool. Strain.
To assemble, combine a ¼ cup of the prepared mango puree with a ¼ cup of the cumin syrup and the gold tequila, lime juice and egg whites in a cocktail shaker. Add some ice and shake until foamy.
Strain the mixture into two chilled margarita glasses and garnish with mango slices and a sprinkling of Maldon salt.

TIP: For more intense cumin flavour toast the seeds before adding to the syrup.

As part of a unique partnership with @SantaAnnas, ICA third-year Professional Wine Studies & Event Coordination students created a series of drinks designed to pair with Mexican-style dishes – all inspired by the campaign theme: Mexican Style, South African GEES!
This drink was developed by Professional Wine Studies & Event Coordination student Noma Hlaahla, and styled and photographed by Culinary Media Communication student Kayleigh van Rensburg. Mango Fuego is a smoky mango margarita layered with a cumin syrup, fresh lime, and gold tequila – shaken with egg white for a smooth, foamy finish and served with a touch of Maldon salt.

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