Mango Cart Recipe
Make Mango Cart Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Mango Base
Creamy Layer (optional)
Spice & Finish
Assembly & Garnish
Method
Prepare Mango Base
Sweeten and blend
Place the chopped ripe mango flesh, granulated sugar, and fresh lime juice in a blender. Add 1 cup water. Purée on high until completely smooth, about 30–60 seconds. Taste and add a little more sugar or lime juice if needed to balance sweetness and acidity.
Strain (optional)
If you prefer an ultra-smooth beverage, pour the puréed mango through a fine-mesh sieve into a pitcher, pressing with a spatula to extract as much liquid as possible. Discard any fibrous solids.
Chill
Refrigerate the mango base for at least 30 minutes if not serving immediately, or proceed to assembly with cold ingredients.
Make Creamy Layer (optional)
In a small bowl, whisk together the sweetened condensed milk and whole milk (or coconut milk) until smooth and slightly frothy. Taste: add more condensed milk if you want a richer, sweeter finish. Chill until ready to layer into glasses.
Season & Prepare Ice
Stir the sea salt into the chilled mango base to brighten flavors. If using chili powder or tajín, have it ready in a small bowl to rim glasses or sprinkle on top during assembly.
Crush ice if not already crushed. The Mango Cart is best served over fine crushed ice so the puree mixes slightly as you sip.
Assemble Drinks
Rim (optional)
If you like a spicy-salty rim, wet the outer rim of serving glasses with a lime wedge and dip into a plate with a mix of chili powder/tajín and a pinch of salt.
Fill glasses
Divide the crushed ice evenly among 4 tall glasses (about 1.5 cups crushed ice per glass).
Top with creamy layer (optional)
If using the creamy layer, gently pour about 2 tablespoons of the milk mixture over the top of each drink to create a marbled, creamy finish. Do not fully stir unless desired—leave it layered for presentation.
Finish
Sprinkle a light pinch (about 1/8 tsp) of chili powder or tajín over each glass if using. Garnish each with a mint sprig and a lime wedge. Serve immediately with a straw and a long spoon.