Mango Cardamom Sparkler
A festive, bubbly Diwali mocktail with mango pulp, homemade green cardamom syrup and fresh lime, topped with sparkling water or lemon-lime soda. Alcohol-free.
Ingredients
- 1/4 cup granulated sugar for the cardamom syrup (makes about 1/4 cup, enough for 8 drinks)
- 1/4 cup water for the cardamom syrup
- 6 green cardamom pods lightly crushed, for the cardamom syrup
- 3 oz mango pulp about 6 tbsp; canned Alphonso or Kesar, or use mango nectar
- 1/2 oz fresh lime juice 1 tbsp (about half a lime)
- 1/2 oz cardamom syrup 1 tbsp; use less if your mango pulp is sweetened
- 4 oz sparkling water chilled (1/2 cup; or lemon-lime soda for a sweeter drink)
- ice
- 1 lime wheel for garnish
- 1 tsp chopped pistachios optional, for the rim (contains tree nuts; plus a little lime juice and sugar to stick it)
Instructions
- Make the cardamom syrup: add the sugar, water and crushed cardamom pods to a small saucepan. Bring to a simmer, stir until the sugar dissolves, then simmer 2 minutes. Take it off the heat and let it steep about 8 minutes. Strain and let it cool (pop it in the fridge to speed things up).
- Optional rim: run a lime wedge around the rim of your glass, then dip it in a mix of chopped pistachios and a little sugar.
- Add the mango pulp, lime juice, 1 tbsp cardamom syrup and a handful of ice to a shaker or jar. Shake hard for about 10 seconds (or stir really well in the glass).
- Pour into the glass and add more ice if needed.
- Top slowly with chilled sparkling water or lemon-lime soda and give it one gentle stir.
- Garnish with a lime wheel. Taste and add a little more cardamom syrup if you like it sweeter. Serve right away.
Notes
Allergens: none of the common allergens (dairy, eggs, peanuts, gluten, soy, sesame, fish, shellfish) in the drink as written. The optional pistachio rim contains tree nuts, so skip it for anyone with a nut allergy. Check your mango pulp label, since brands vary.
How to order it at a bar or soda shop: Ask for "mango juice or mango puree with a splash of lime and simple syrup, topped with soda water, over ice, no alcohol." Bars that make mango margaritas usually have mango puree on hand. At a soda shop, ask for "Sprite with mango syrup and fresh lime." At an Indian restaurant, a mango lassi or a nimbu soda (fresh lime soda) are great alcohol-free orders.
Make ahead: The cardamom syrup keeps in a sealed jar in the fridge for up to 1 week. Mix the mango base up to 1 day ahead and add the bubbles right before serving.