Mango With Benefits Recipe

Blend and strain

Place fresh coriander leaves, water, lime juice and granulated sugar in a blender. Blitz at high speed until uniformly green and aromatic (about 15–20 seconds). Strain through a fine-mesh sieve into a tall container to remove fibrous material.

Stir the soy lecithin powder into the strained coriander liquid until fully dispersed. Let rest for 2–3 minutes for any foam to start forming, then use an immersion blender at the surface to generate a stable foam (emulsify for 20–30 seconds). Keep refrigerated and use within 2 hours.

Whisk the hung curd with cold water and fine salt until smooth and pourable, forming a thin creamy wash. Adjust with additional water 0.5 tsp at a time to reach a paint-like consistency that will coat the glass when swirled.

Pour a tablespoon of the curd wash into the serving glass, pick up the glass and rotate so the wash coats the inside in an even thin layer. Set the glass aside in the refrigerator or freezer for 1–2 minutes to slightly set while you mix the cocktail.

Muddle half of the Thai red chili (about 1/2 of a pepper) in a cocktail shaker using the back of a spoon or muddler to release seeds and oils; adjust heat to preference. If you prefer milder spice, remove seeds before muddling.

Add the tequila, mango purée, fresh lime juice and simple syrup to the shaker along with 4 ice cubes.

Shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Double-strain the cocktail into the prepared glass (with the hung curd wash) to remove chili fragments and any mango fibers. Use a fine-mesh strainer over the shaker strainer for a clean pour.

Using a bar spoon, gently spoon or spoon from the top of the coriander foam onto the cocktail surface to create a 1/4–1/2-inch layer. If you made excess foam, hold a small skimmer over the glass and spoon the foam on top.

Float the thin mango slice on the foam, place a small coriander sprig beside it, and finish with a very light pinch of flaky salt over the mango (and optionally a tiny pinch on the foam) to enhance flavors.

Serve immediately with a short straw so the drinker gets a bit of foam and curd wash on first sip. Advise guests that the cocktail is spicy; adjust chili amount for individual tolerance.