Wow it has been a whiiile.
Kinda disappeared off the face of the (internet) world for about a month and a half there… 6 weeks, four plane journeys plus 11 exams later and I’m back! Finally, phew.
I know this is pretty late now but you may have seen that I went to Las Vegas (hence the rando plane journeys) for Saveur’s Best Food Blog Awards. It was incredible to get to meet so many food bloggers at once – I know that food brings people together but was made even more aware of how easy it was to already feel like everyone was a friend during my short time there. After hearing Molly yell out “IZYYYY!” about two seconds after I’d awkwardly set foot into the first event I could tell it would be a good couple of days (there were waffles, mid-morning chocolates and dim sum, and me being coerced by Cynthia, Molly and Stephanie to attempt an American accent) . Only minor downside was that although I just became legally allowed to drink here in the UK, being under 21 in Nevada does not a legal-drinker make.
I’m making up for it this week though both in this post and in real life 😉
That’s not the most major thing that happened during the last few weeks though cos guess what!?
I’VE FINISHED SECONDARY SCHOOL!! Literally today was the last time I’ll ever make that trek up to the third floor of the science building to go to chemistry, or walk through the courtyard or sit in the dining room. It’s kind of weird to leave a place I’ve spent the majority of the past 7 years of my life at. Of course we had our Sixth Form Leaver’s Ball last night, so the ‘goodbye’ wasn’t so abrupt – complete with selfies with teachers, S-Club 7 dancing and a dolphin-shaped ice sculpture/vodka luge (..don’t ask).
Given all the circumstances I think that a(nother) cocktail recipe is pretty appropriate, right? And these frozen mango & apple daqs are just SOSOSOSO perfect for the boiling hot (okay it’s 23 C..but that’s hot for the UK, man) and double up as a dessert due to the fact that they’re basically boozy mango sorbet. Of course the rum is easy to just leave out if you’re feeling the virgin cocktail vibe instead.
Ahhh I’ve missed this space! Glad to be back.
So yeah, Cliffs Notes version: I’ve finished school: Let’s drink, cheers!
- One, medium, ripe mango, peeled, and roughly chopped
- ⅓ cup (80 ml) water
- ⅓ cup (80 ml) cloudy pressed apple juice
- 1 lime, zested and juiced
- 2 tbsp agave syrup (optional)
- 2 oz (60 ml) ( golden or white rum (I used golden)
- In a food processor blend together the chopped mango, water, apple juice, lime juice and half of the lime zest (reserve the rest for garnish) until smooth. Taste the mixture - if it isn't sweet enough add the agave and blend again until combined.
- Pour the mixture into an empty ice cube tray and freeze until solid (at least 5-6 hours).
- When you're ready to make the cocktails - place the frozen mango purée cubes into a blender with the rum and blitz until smooth and creamy. Pour into two glasses and serve (garnished with the reserved lime zest, if you want).