Katom Recipe

Prep mango and carrot

Peel and dice the mango into roughly 1/2-inch pieces (measure 1 cup packed). Peel and chop the carrot into small chunks (measure 1 cup). Smaller pieces blend more smoothly.

Extract juices

Squeeze fresh orange juice until you have 1 cup. Juice 2 tablespoons of fresh lime. Scoop out approximately 4 tablespoons of passion fruit pulp from ripe passion fruits (about 2 fruits) — include seeds if you like texture.

In a blender, combine the diced mango, chopped carrot, passion fruit pulp, 1 cup fresh orange juice, 2 tablespoons lime juice, and 2 tablespoons honey or agave. Add a pinch of fine sea salt to brighten flavors. Add 1/2 cup of the cold water and 1/2 cup of ice cubes to start. Blend on high until completely smooth, about 45–60 seconds. Stop and scrape down the sides once if needed.

Taste and adjust: if too thick, add remaining cold water in 2-tablespoon increments to reach desired consistency. If you prefer more floral aroma, add 1 teaspoon orange blossom water and pulse briefly to incorporate. If additional sweetness is needed, add up to 1 tablespoon more honey/agave and blend again.

Strain (optional): for an extra-smooth katom, pour the blended mixture through a fine mesh sieve or chinois into a pitcher, pressing with a spatula to extract pulp and leaving seeds behind if desired. If you like a pulpy texture, skip straining.

Fill serving glasses with remaining ice if desired. Pour the katom into glasses. Garnish each glass with carrot ribbons or matchsticks, a half passion fruit perched on the rim or floated, and a few mint leaves.

Serve immediately chilled. Stir lightly before drinking if the mixture has settled.