This is a little late for Cinco De Mayo, but nonetheless, it’s perfect for the weather warm up (75 today, yes!). I try to drink as much water as possible throughout the day, partly to keep hydrated and partly to give me a reason to get up from my desk and walk around so I don’t turn into a hermit who doesn’t see the light of day all day. But sometimes, I need something a little outside of regular ol’ water, enter agua fresca!
I never really encountered agua fresca until recently either, when I started frequenting a taco place one block (!) from out house. Besides for the amazing roasted veggie taco and cheap beers on tap, this restaurant has pretty killer agua fresca too. Sometimes, they run out before dinner is over and I miss out on getting the fancy fruity water with my tacos.
Agua fresca can really be made with any fruit that has a high water content; watermelon, cucumber, etc., but I love that the mango has a bit of substance to it outside of the water content. The proportions in this recipe make a thicker agua fresca, but feel free to add a bit more water to lighten it up a bit. Also, the sugar is optional, but I think it’s necessary to contrast the tartness of the limes.
p.s. Let’s add rum and make a dacquiri, cool?
- 1 mango (diced)
- 3 cups water
- 1 cup ice
- 2 tablespoons granulated sugar
- juice of 2 limes
- Combine all ingredients in a blender (affiliate link), blend on high for 30 seconds to 1 minute, or until thoroughly blended. Store in refrigerator for up to a week.