550 gm (about 3 mangoes)coarsely chopped very ripe mango 375 gmraw caster sugar2 stalkslemongrass, bruised, plus extra to serve5 cm pieceginger, peeled and coarsely chopped1vanilla bean, split and seeds scraped60 ml (¼ cup)lime juice, or to tasteTo serve:mineral water, lime wedges, peeled and sliced mango and ice
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.
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.