This Mango Kiwi Cocktail with the Thermomix® only works properly when the puree is heated until sterile. 5 minutes at 100°C on speed 1 is what makes the difference between 3 weeks of shelf life in the fridge and spoiled puree after 2 days.
We prepare the mango puree and chill it for 3 hours. We can then use it to make 6 glasses of cocktail, or keep it in the sterilised jar and have a ready-made base for a quick drink on hand for 2 to 3 weeks.
Mango Kiwi Cocktail with the Thermomix®
Ingredients 0 / 5 ✓
- 1 mango
- 3 kiwis
- 100 g sugar
- 750 g Prosecco
- ice cubes
Instructions 0 / 3
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1
Blend the mango.
Peel the mango, remove the stone and place in the mixing bowl together with 2 peeled kiwis and the sugar. Blend for 6 sec / speed 8, then heat for 5 min / 100°C / speed 1. Transfer the mango puree into a sterilised preserving jar (see Tip!), seal and refrigerate for 3 hours.
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2
Peel and slice the kiwi.
Peel the remaining kiwi and cut into 6 slices.
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3
Serve.
Add 3 tsp of mango kiwi puree to each glass, top up with Prosecco and ice cubes, and serve decorated with a slice of kiwi.
Tip: The mango puree keeps in the fridge for 2 to 3 weeks. This means you can whip up a quick, tasty cocktail at any time. If you like, you can also add a scoop of peach or lemon ice cream to the cocktail instead of ice cubes.
Nutrition per serving
Why the puree needs to be heated
Fresh mango and kiwi contain enzymes and micro-organisms that cause the blended puree to spoil within 1 to 2 days. 5 minutes at 100°C on speed 1 deactivates the enzymes and reduces the bacterial count to a minimum. This makes the puree shelf-stable without any need to add preservatives.
The combination of time and temperature is key. 100°C for 5 minutes is enough to ensure safe keeping without the fruit flavour suffering. A shorter heating time does not reduce bacteria sufficiently, while a longer one damages the aroma.
The sterilised preserving jar
After heating, we pour the hot puree into a sterilised preserving jar. Sterilised means the jar and lid must have been boiled beforehand or heated in the oven at 120°C for 10 minutes. Without a sterile jar, heating the puree is pointless, as bacteria from the jar will immediately get back into it.
Seal the jar straight away after filling, while the puree is still hot. As it cools, a vacuum forms that pulls the lid down firmly. This vacuum provides an extra layer of protection against spoilage.
The 3-hour chilling time
The puree needs to chill in the fridge for 3 hours before we use it in the cocktail. At room temperature, or still lukewarm, the puree will not combine evenly with the Prosecco and ice cubes. Cold puree sinks to the bottom of the glass and forms a layer that blends with the Prosecco when stirred. Warm puree floats to the top and becomes watery.
After 3 hours the puree is at fridge temperature and ready for the cocktail. If we make a batch in advance, the jar stays in the fridge and we simply take out 3 tsp per glass as needed.
Only 2 of the 3 kiwis go into the puree
The third kiwi is not blended but peeled and cut into 6 slices. These slices are used as decoration on the rim of the glass. If we blended all 3 kiwis, we would have too much puree per glass and the cocktail would become too thick. 3 tsp of puree per glass is the right amount to add flavour without making the Prosecco too heavy.
Prosecco or sparkling wine
We use Prosecco because it is fruitier and less sharp than German Sekt. The natural acidity of mango and kiwi pairs better with the mild acidity of Prosecco. Sekt would make the cocktail sharper than intended.
750 g of Prosecco is enough for 6 glasses, which works out at around 125 ml per glass. Together with the ice cubes and the puree, that gives a nicely filled cocktail glass.
Ice cubes or fruit sorbet as an alternative
Instead of ice cubes, we can add a scoop of peach sorbet or lemon ice cream to the glass. Ice cream melts more slowly than ice cubes and gives the cocktail a creamier consistency. If we use ice cream, we reduce the sugar in the puree to 70 g, as the ice cream is already sweetened.
Ice cubes are quicker to grab and dilute the cocktail less if we drink it promptly. For a more leisurely sip, fruit sorbet is the better choice.
Leftover mango puree
Once opened, the puree keeps in the fridge for 2 to 3 weeks as long as we work cleanly. That means always using a clean spoon, sealing the jar immediately and putting it straight back in the fridge. If the puree starts to ferment or develops a sour smell, it has spoiled and must be discarded.
Freezing does not work well, as the consistency becomes watery after thawing. The 2 to 3 weeks of fridge life is more than enough time to mix several cocktails or use the puree as a topping for ice cream.
More summer drinks: our 17 best liqueur recipes for the Thermomix® and quick fruit sorbet.
