FEATURE RECIPE
Mango, ginger and lemongrass cordial

Mango, ginger and lemongrass cordial

Prepare large jugs of cordial, adding vodka or rum to the mix for a fresh summer cocktail. This recipe makes 3 cups of cordial.

Serves 8



550 gm (about 3 mangoes)   coarsely chopped very ripe mango
375 gm   raw caster sugar
2 stalks   lemongrass, bruised, plus extra to serve
5 cm piece   ginger, peeled and coarsely chopped
1   vanilla bean, split and seeds scraped
60 ml (¼ cup)   lime juice, or to taste
To serve:   mineral water, lime wedges, peeled and sliced mango and ice


1 Combine mango, sugar, lemongrass, ginger, vanilla bean and seeds and 1½ cups water in a saucepan and stir over medium heat until sugar dissolves. Bring to the boil and cook for 5-7 minutes or until mango is pulpy, remove from heat and pass through a muslin-lined fine sieve. Discard solids. Add lime juice, stir to combine and transfer to a sterile bottle. Store in refrigerator until required.
2 To serve, mix cordial with mineral water or filtered water to taste, squeeze in lime juice to taste, add sliced mango and ice and serve with a lemongrass swizzle stick.


RECIPE Emma Knowles PHOTOGRAPHY Chris Chen STYLING Emma Knowles


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