Honey-Nectar Mango Mimosas
Makes 1 drink
The mango honey nectar gives this fresh breakfast cocktail a sweet, perfumed flavor. The floral notes in fresh Valencia orange juice is balanced perfectly by the gentle sweetness of the honey. This version feels elegant.
2 ounce fresh organic juice
½ ounce Mango Honey Nectar ( link to recipe)
Dry sparkling wine
Pour 2 ounces of fresh squeezed orange juice and ½ ounce of the mango nectar in a flute glass and fill with sparkling wine.
Mango Pit Honey-Nectar
Makes 3 cups of nectar
A great alternative to sucking on mango pits is using them to make tropical-perfumed simple syrups. You get a deeper, more intense layered syrup with hints of tropical notes and you to control the added sweetener utilizing mangoes natural sweetness. This version uses honey vs. sugar and delivers a softer sweet aspect and a honey kissed finish.
3-4 mango pits with flesh
2 cups water
½ cup honey
½ cup mango puree
Combine the mango pits and the water in a small saucepan and bring to a boil while stirring gently. Adjust the burner to low and simmer for about 10 minutes. Stirring occasionally. Take off heat and gently stir in honey until it melts completely. Allow to cool and then gently stir in the mango puree. Strain, discard solids and refrigerate the syrup. Shake gently before using. Keep this for up to 10 days. Use the syrup to sweeten drinks like cocktails, tea and sparkling water.