Chili Mango Elixir
This refreshing drink combines the sweetness of ripe mango with a spicy kick from chili, creating a vibrant elixir that always lifts my spirits.
I remember the first time I made this Chili Mango Elixir on a hot summer afternoon.
I had a ripe mango just begging to be used, and I thought, why not give it a little zing?
The result was this delightful drink that not only quenches your thirst but also warms your soul.
I love how the heat from the chili complements the sweetness of the mango, giving it a unique twist that’s perfect for gatherings or a quiet evening at home.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using ripe mangoes for their sweetness, but if they're not in season, frozen mango works just as well. Adjust the chili based on your heat tolerance - start with a small piece and add more if you dare!
Tips & Notes
- •I love to chill my glasses in the freezer for a few minutes before pouring in the elixir; it keeps everything nice and cool.
- •Don’t skip the mint garnish! It adds a refreshing aroma that’s just divine.
Recipe Variations
- •Sometimes, I’ll add a splash of ginger juice for an extra zing.
- •If you want a creamier texture, blend in half a banana or a scoop of avocado.
Storage & Freezing
Store any leftovers in an airtight container in the fridge. It’ll last about 2-3 days, but it’s best enjoyed fresh. Just give it a good shake if it separates.
Frequently Asked Questions
Can I make this ahead of time?
Absolutely! You can blend it up and store it in the fridge for a day or two. Just give it a good shake before serving.
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This refreshing drink combines the sweetness of ripe mango with a spicy kick from chili, creating a vibrant elixir that always lifts my spirits.
Ingredients
Instructions
- 1
Start by peeling and pitting the mango. Cut the flesh into chunks and toss them into your blender.
- 2
Squeeze the juice from the lime and add it to the blender.
- 3
Add the cup of water (or coconut water if you're feeling adventurous) and the whole chili pepper.
- 4
If you like your drinks a bit sweeter, drizzle in the maple syrup.
- 5
Blend everything until smooth. I usually blend it for about 30-60 seconds to ensure it’s nice and creamy.
- 6
Taste your elixir and adjust the sweetness or spice level if needed. Blend again if you make any adjustments.
- 7
Pour into glasses and garnish with fresh mint leaves. You can also slice a little bit of the mango or chili to decorate the rim if you’re feeling fancy!
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