Serious Eats: Recipes
Bright tropical mango and fresh squeezed orange juice are puréed together to make a quick base for this exotic brunch drink. You can refrigerate unused portion of the mango-orange purée in an airtight container for up to one week. Ripe Ataulfo (or Champagne) mangos are best, but you can also use frozen mango pieces, thawed.
About the Author: Heather Meldrom is a former Senior Food Editor at Martha Stewart. Currently she works as a freelance food stylist, writer, and recipe developer based in NYC. She can be found at heathermeldrom.com and sweetandsavored.com.
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