Crémango, anyone?

Saying that we have a mango fetish in the editorial office would be going a bit far. But if we can make anything with our tropical yellow friend in it, we won’t hesitate. So bubbles with mango? We’re already in the kitchen!

Opening a bottle of champagne for a Crémango (crémant + mango, sometimes life really is that simple) is sacrilege in the bubble church — and we wouldn’t dare. But the good news is that lots of sparkling wine is also made outside Champagne, in France. Often in exactly the same way (the méthode traditionnelle) as in Champagne, too. It’s just called something else. Namely: crémant.

Crémant here and crémant there
Several French regions produce crémant, from the Loire to Bordeaux. Conveniently, it’s then called Crémant de Loire or Crémant de Bordeaux. Crémant is delicious, and considerably cheaper than Champagne. Ideal for a Crémango, in other words. We made ours with Crémant d’Alsace.

Method:

1. Peel the mangoes and cut the flesh into small cubes
2. Zest the lemon and squeeze out the juice
3. Put the water in a saucepan and heat until it is almost boiling
4. Add the sugar. Stir until it has completely dissolved
5. Warm the mango pieces briefly and add half a teaspoon of lemon juice
6. Purée everything with a stick blender or in a food processor until finely blended
7. Put the mixture in a freezer container and leave it for a few hours
8. Pour the Crémant d’Alsace into a cocktail shaker and add the mango ice
9. Shake it, baby!
10. Pour the ice mixture into the glass and garnish with mint leaves, peppercorns and lemon zest.

Also read:

• 9x champagne cocktails
• Tokotip: frozen mango
• 5x bizarre cooking shows