Mango with ginger-mint syrup
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Mango with ginger-mint syrup - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 ripe mangoes, peeled, pitted and thinly sliced
- 1 cup of water
- 1/2 cup sugar
- 1 piece fresh ginger, thinly sliced 5cm long.
- 1/4 cup fresh mint leaves (packed)
- Ginger or vanilla ice cream or vanilla yogurt to serve
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Cooking the dish according to the recipe:
- Bring the water and sugar to a boil in a saucepan and cook until the sugar dissolves, stirring occasionally. Add the ginger and cook for 1 minute. Remove from heat, add the mint, and let steep for 5 minutes.
Place the mango in a bowl, strain the syrup over the mango, cover, and refrigerate for 30 minutes. Serve with ice cream or vanilla yogurt.
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