Hand Pressed Mango Lychee and Dalandan Sling
A truly wonderful and refreshing drink for special occasions from hand-pressed ripe mangoes and lychees and dalandan with a kick.
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 can (567g) canned Lychee (- with syrup)
- 1 big ripe mango (or 2 small ones)
- 3 pieces dalandan
- 1 cup simple syrup
- 3 cups cold water
- 150 ml gin (- optional or adjust as preferred)
- ice cubes
Instructions
- 1
Drain the lychee and transfer to a pitcher. Set the syrup from the can aside. It will be added later.
- 2
Press the lychees several using a muddler or whatever you can use to press the fruits, like a long wooden spoon. Press just until the juices come out from the fruits but still fleshy.
- 3
Cut unpeeled mango on each side just past the seed. Scoop the flesh using a spoon and add to the pressed lychee. Muddle several times just to extract the juices.
- 4
Cut the dalandan into half and squeeze the juices directly into the pitcher. Do not throw away the peels. It will be added back later.
- 5
Pour in the gin, simple syrup, the syrup from the lychee and water. Mix well. Add the dalandan peels and mix again.
- 6
Add some ice cubes on a tall glass and pour in the mango lychee dalandan sling to fill it. Serve with a long spoon to scoop the fruits.