Fruity Friday – Week 2 Mango, Peach & Apricot Fizz

Welcome to week two of my Day Zero Challenge to cook my way through a cookbook. Today we’re making mango peach fizz.
You can find the details on the original post, Fruity Friday.

All recipes are taken from Readers Digest Fresh Fruit and Dessert book.

Our second recipe is:

Mango Peach & Apricot Fizz

Serves 4

You will need:
1 ripe mango
1 ripe peach
2 ripe large apricots
500ml (17 fl oz) ginger ale
Fresh mint or lemon balm leaves to decorate (optional)

If you can’t get fresh fruit, substitute with canned fruit in juice.

1) Peel the mango and cut the flesh away from the central stone. Roughly chop the flesh and put it in a blender of food processor. Alternatively, if you’re using a hand blender, put the mango in a large tall jug.

2) Cover the peach and apricots with boiling water and leave for about 30 seconds, then drain and cool under cold running water. Slip off the skins. Roughly chop the flesh, discarding the stones, and add to the mango.

3) Pour over enough of the ginger ale just to cover the fruit, then process until completely smooth. Pour in the remaining ginger ale and process again.

4) Quickly pour into tall glasses, preferably over crushed ice. Decorate with fresh mint or lemon balm leaves, if you like. Serve immediately with wide straws or drizzle sticks.

Each serving provides:
55 kcal
1g protein
0g fat
14g carbohydrate (of which sugars 13g)
2g fibre

Family verdict:

We used tinned peaches and apricots and a fresh mango. We made two batches; one with lemonade instead of ginger ale because KayCee doesn’t like ginger ale.

KayCee and Ella making mango peach fizz

The girls enjoyed whizzing it all up with the hand blender then seeing all the froth come to the surface as we added more fizz!

KayCee and Ella making mango peach fizz

After tasting both versions, we all agreed that although the ginger ale one was nice, we all preferred it with lemonade.

KayCee drinking mango peach fizz

It’s a very refreshing drink and I can see us making lots more of it in the summer and pouring it over plenty of crushed ice 🙂

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