EDIBLE FLOWERS: A Recipe for Elaine’s Champagne Mango Martini










I LOVE champagne mangoes. When they’re available in our local market, I buy a half dozen or so. I like to keep them on hand to eat as a snack or for breakfast with some strawberries. Back in 2012—when my granddaughter was less than a year old—I puréed some champagne mangoes and fed them to her for lunch. She loved them too!








When I looked at the remaining puréed mangoes, I got the idea of inventing a cocktail. My first attempt met with a highly positive response from my “cocktail tasters.” This week, I made up a batch of Champagne Mango Martinis…and I have a bottle of them chilling in the refrigerator. I may enjoy one this evening.

Champagne Mango Martini

2 jiggers vodka

2 jiggers champagne mango purée

1 jigger triple sec

1 jigger freshly squeezed lemon juice

1 jigger simple syrup

Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a martini glass and garnish with a strawberry. Enjoy!


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7 Responses to EDIBLE FLOWERS: A Recipe for Elaine’s Champagne Mango Martini

  1. Anonymously Yours says:

    Well that certainly looks tasty…. It’s a good thing I don’t like fruit except in ice cream….

  2. Elaine M. says:


    I tell my husband that my cocktails are quite nutritious and high in vitamin C. They have fresh fruit/fruit juice in them.


  3. Anonymouly Yours says:

    Well… Elaine…. I say that beer is liquid cereal…..lol…. Lots of vitamins…..

  4. Blouise says:

    Elaine gave this recipe to me about a year (?) ago. Tex and I love it. I occasionally add a dash of Grenadine and prefer Grand Marnier as my triple sec.

  5. Unlike Jagermeister, just about everything is better with Grand Marnier.

  6. Mike Spindell says:

    Mike’s Elixir = 2 shots of Patron Gold in a small snifter.

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