This month is the first month I am participating in the Joyofkosher.com Kosher Connection Link Up for Kosher food bloggers. Every month we will have to come up with a recipe based on an ingredient or theme that has been selected. I am really excited to be participating in this – see link below! This month the theme is a frozen dessert. I immediately panicked because I am really not a great baker and dessert is not my forte.
Since it is summer, I thought of some of my favorite hot weather flavors . To me, a drink that is synonymous with summer is a mojito. I love this refreshing minty cocktail served in a chilled glass over ice. This year my dad’s mango tree has been producing some of the sweetest, tastiest mangoes I have ever eaten. I decided to come up with a mango mojito! This is the kind of dessert that is right up my alley – no baking! It is an excellent parev dessert, refreshing snack on a hot day or palate cleanser in between courses. You can make it with or without the rum. It is delicious either way!
Prep Time: 15 minutes
Cook Time: 4 – 6 hours freeze time
Yield: 6 – 8 servings
Pour the water and sugar into a sauce pan and heat over medium-high heat. Bring to a boil and stir to dissolve the sugar. As soon as the sugar is dissolved, set it aside to cool.
Chop the ½ cup of packed mint leaves extremely fine either by hand or in a mini food processor.
Zest one lime (green part only). Add the chopped mint, zest and juice of 2 large limes (3 if they are not giving off a lot of juice) to a large bowl. Add the sugar syrup, mango juice and stir well. Pour the mixture into a 9 x 13 baking pan that is safe to go into the freezer.
Place the pan in the freezer. Scrape the mixture every hour to break up the ice crystals. After 4 to 6 hours (depending on your freezer) the pan should be all ice crystals.
Serve in a bowl or glass with a sprig of mint and slice of lime to garnish.