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 with Afghan Pasta, Kalimati, and Saffron Milk Cake, and read about how Zaynab hosts iftar here.
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Ingredients
4–6 servings
1
large ripe mango, peeled, cut into pieces (8–10 oz. flesh)
6
sprigs mint, leaves picked, coarsely chopped
¼
tsp. kosher salt
3
Tbsp. (or more) honey
2
Tbsp. (or more) fresh lime juice
Tajín, sparkling water, and lime wedges (for serving)
Preparation
Step 1
Combine 1 large ripe mango, peeled, cut into pieces, 6 sprigs mint, leaves picked, coarsely chopped, and ¼ tsp. kosher salt in a large mortar and pestle or a food processor and pound (or pulse) until mostly smooth. Stir in 3 Tbsp. honey and 2 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 some Tajín on 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.
