Peel mangoes and cut flesh into pieces. Blend (process) mango together with vodka, syrup and cold water into a purée. Peel pomelo or grapefruit segments and separate sacs within.
Serve blended mango in bowls, topped with pomelo or grapefruit sacs. Garnish with mint leaves.
Bring water to boil. Dissolve sugar in the boiling water, stirring constantly until dissolved. Allow to cool completely.
This makes a thick ‘soup’. If you want a lighter dessert, just add water to it. But do remember to add more syrup to sweeten it and yes, more vodka too!
Recipe from Home Cooked: Modern Asian Recipes, By Sylvia Tan, Published by Marshall Cavendish International. Click here to buy the book.