A drink that tastes like summer in a glass: ripe mango meets tart passion fruit, brightened up with fizzy tonic. The ground cherry doesn’t just add colour, but also a hint of sharp freshness – perfect for hot days or as an aperitif. No alcohol, but full of flavour.
And this is what you need for the Sparkling Mango – alcohol-free
2 cl mango syrup (thick, not too sweet)
8 cl passion fruit nectar (blended, not just juice)
10 cl tonic water (cold, freshly opened)
1 ground cherry (peeled, husk removed)
1 splash of lime juice (optional, for balance)
This is what matters
The trick is in the passion fruit nectar: don’t just use the juice, but blend and strain the whole pulp through a sieve. The seeds release bitter substances that balance the syrup. If you prefer it less sweet, replace 2 cl tonic with soda water – this makes the drink crisper and drier. The ice should be large, otherwise the drink will dilute too quickly. If you like, freeze ground cherry pieces in the ice cubes – visually a highlight.
Variations
- Sparkling Mango-Lime — 2 cl lime juice instead of passion fruit nectar – more sour, refreshing, less sweet.
- Sparkling Mango-Ginger — stir in 1 cl ginger syrup – adds a light spiciness and depth.
Frequently Asked Questions
Can I make the mango syrup myself?
Yes. Blend 200 g ripe mango, simmer with 100 g sugar and 50 ml water for 5 minutes, let cool. Strain through a cloth – done. Keeps in the fridge for a week.
Why does my drink taste watery?
Ice that’s too small or too old. Always use fresh, large cubes and rinse the glass briefly with cold water before filling – this prevents rapid melting.
Can I use pineapple juice instead of passion fruit nectar?
Yes, but the drink will be sweeter. Then add 1 cl lime juice to keep it balanced.
