Tropical Tornado Mocktail

A tornado of tropical flavours bursting to cool and refresh your palate and quench your thirst.

Preparation time – 10 mins
Serves 4

Ingredients:

1 pineapple
100ml coconut water
Ice cubes
1 small lime
Lime and pineapple slices for garnish

Method:

1. Peel the pineapple and cut into chunks (Reserve some for garnish)
2. Cut a thin slice from the lime and reserve it for garnish. Squeeze the juice from the lime.
3. In a juicer add the pineapple chunks and extract the juice.
4. In a jug add the pineapple juice, lime juice and mix.
5. In a tall glasses add ice cubes and pour the pineapple juice to approx 3/4 full
6. Top the pineapple juice with the coconut water.
7. Garnish with lime slice and pineapple slices.

Serve immediately.

Tropical Fizz Mocktail

Taste of tropics with a burst of refreshing lemon in every mouthful.

Ingredients:

100 ml of Funkin Brazilian cocktail mix
3oo ml of bitter lemon
2 slices of lemon
ice cubes

Method:

1.In a tall jug add the Brazilian  cocktail mix, followed by the bitter lemon, ice cubes and stir.
2. Pour into tall chilled glasses and garnish with a slice of lemon.
Enjoy the mocktail with a burst of sunshine.

 

Thai Green Mango Salad

Thai Mango salad, tropical sharp and tangy mango balanced with sweet coconut in a sweet and sour and spicy dressing. 

Preparation time – 10 minutes
Serves 2

Ingredients:

I large green mango
60g / 2oz fresh grated coconut
2 red chillies cut into thin strips
1 red sweet pepper cut into thin strips
1 tablespoon fresh chopped coriander leaves
1 small red sweet onion cut into very thin slices

Dressing:

1 tablespoon soya sauce(replacing fish sauce)
1 tablespoon sweet Thai chilli sauce(replacing shrimp paste
1/2 teaspoon red chilli flakes
1/2 teaspoon salt
1 teaspoon brown sugar
2 tablespoons lime juice
1 red chilli finely chopped

Method:

1. Peel the mango and remove the stone, using a mandolin slice the mango into long thin ribbons (alternately you can grate it or cut it into juliennes) Add it to a large bowl.
2. Add the red chilli, red pepper, half the coriander , onion  and half the coconut to the mango and toss well.
3. Add all the ingredients in the dressing list to a jar with a screw top and mix well.
4. Pour the dressing over the salad and toss well.
5. Transfer the salad to a serving dish and garnish with remaining coconut and coriander.

Serve immediately.