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Mango, lime and lemon grass zinger

ingredients

serves 4
90 ml (3 fl oz) freshly squeezed lime juice
25 g (1 oz) lemon grass, plus 2 extra stalks, peeled and halved, to garnish
1 small very ripe mango
700 ml (1 1/4 pints) low-calorie tonic water
8 ice cubes, to serve

method

1. Pour the lime juice into a non-reactive bowl.

2. Remove the outer brown part of the lemon grass and discard. Finely shred the remaining parts and add to the lime juice.

3. Cut lengthways through the mango either side of the flat central stone. Cut away the flesh from around the stone and peel. Roughly chop the flesh and add to the bowl.

4. Using a hand-held electric blender, blend until the mango is smooth, or use a food processor. Cover the bowl with clingfilm and refrigerate for at least 2 hours before passing through a fine sieve.

5. Put a couple of ice cubes each into 4 glasses, divide the mango puree between the glasses and top up with tonic water. Add a halved lemon grass stalk to each glass to use as a stirrer.

COOK'S TIP
¢â‚¬Â¢ Refrigerate the mango puree overnight before passing through a sieve to extract the maximum flavour from the lemon grass.

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