A non-alcohol mixed berry Caipirinha is a wonderful mixture of fresh and juicy mixed berries like raspberry, strawberry and blueberry, muddled with lime and mint, bubbling with sweetness.

The weather is an important influence on when and how you choose to barbecue. In my parts of the world, the sun is out and continuously giving us warm sunny days, so our thoughts are turning on drinking and eating alfresco.

Last year we missed doing a barbecue, so this year before it gets too late as soon as the sun was out we planned a barbecue party at ours.

The back garden was packed with great atmosphere, everyone was having a great time with music, food and drink.

For the party, we decide to prepare the food and drinks from around the world as all are ready for the intense excitement of Rio 2016 Olympics in Brazil.

We prepared delicious and enticing foods and salads inspired with world cuisine and for drinks, we got our evening off to a great start by with tall glasses of Brazil’s most famous cocktail Caipirinha!

Classic Brazilian Caipirinha prepared with Cachaca (sugarcane hard liquor) lime and sugar, but to feel summery I have used mixed berries, and to replace alcohol I used sparkling cream soda. Sweet and refreshing non-alcoholic caipirinha , drink perfect for sipping grill-side!

More virgin drinks recipes

  1. Non-alcoholic Green Apple Martini

  2. Homemade Clove and Mint Ginger Beer

Virgin Mixed Berry Caipirinha - 1

Virgin Mixed Berry Caipirinha

ingredients:

  • 300 g fresh mixed berries
  • 4 Lime cut and halved
  • 4 tbsp. mint leaves roughly torn
  • 8 tbsp. light brown soft sugar
  • 600 ml cream soda
  • Crushed ice

instructions:

How to cook Virgin Mixed Berry Caipirinha

  1. Keep some berries aside for garnishing.
  2. Place rest of the berries into tall glasses.
  3. Add sugar, lime and mint.
  4. Using a rolling pin muddle the fruit and lime.
  5. Fill the glass with the crushed ice.
  6. Add cream soda, stir to combine.
  7. Garnish with reserved berries and mint leaves.
  8. Serve.

NOTES:

Did you make this recipe?

These melt in the mouth mango and coconut ladoo are a delightful dessert made with mango pulp , coconut flour, condensed milk and almond flour.

A stack of mango coconut ladoo in a white bowl, placed on the table. - 2

Mango Ladoo are the perfect to celebrate any festive season, be it Diwali, Eid or Raksha Bandhan, they will get all the attention.

They can be used for offerings, you can devour if you are fasting or great for giving as a gift. I have even had feedback that someone made these for their own wedding!

After making this coconut barfi , I wanted to try coconut with some other flavours. Mango and cream go so well together in this mango kheer , mango mousse and mango shrikhand , so I had to include that!

The combination of almond, coconut and mango is exquisite and the texture simply melts in your mouth. Often coconut ladoos or barfi can be quite dry but these are so soft and easy to eat.

The combination of almond flour and mango was so good that I had to make mango katli too!

Half cut mango ladoo placed next to other mango ladoos on a bowl. - 3

Ingredients

● Mango Pulp or Puree – I have made these ladoos successfully with both canned and fresh mango pulp. If using canned, I recommend Kesar mango pulp or Alfonso mango pulp – both are Indian variety of mango. This canned mango pulp is available in almost all the major supermarkets and south Asian groceries. If you prefer making fresh mango puree at home, make sure you use very ripe and sweet mangoes. Before using canned pulp, taste the pulp and add condensed milk according.

● Desiccated Coconut – I have used coconut flour for this recipe which is very fine desiccated coconut and this gives me the best results. However, you can use any other type or fresh coconut too, just note that it might take more cooking time.

● Almond Powder – In Hindi it is known as Badam Powder and is readily available in any store. If you want to skip it, it’s totally fine.

● Condensed Milk – You’ll need sweetened condensed milk for this recipe. It is available in all shops, in India it is known as Milkmaid.

● Khoya/Mawa – I love khoya in my Indian desserts, it brings richness and fresh flavours to the dessert. Don’t have khoya handy, you may use milk powder instead or skip it totally.

● Cardamom Powder – In Indian desserts, always use green cardamom, it not only brings the great flavours and aroma to the dessert but it cuts through rich and heavy sweets too.

I always keep whole cardamom in my kitchen cupboard and whenever a recipe calls for it, quickly remove the seeds from the pod, crush it in pestle and mortar. You can use shop-bought cardamom powder too.

● Ghee – Ghee or clarified butter is an essential ingredient for Indian sweets, can be made at home by just melting unsalted butter in a pan for five minutes or use shop-bought.

For garnish use chopped nuts or totally skip it.

coconut ladoo with mango garnished with chopped nuts and rose petals. - 4

Other Ladoo Recipes

SOFT COCONUT LADOO WITHOUT CONDENSED MILK

MOONG DAAL LADOO

CHURMA LADOO

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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A stack of mango coconut ladoo in a white bowl, placed on the table. - 5

Mango, Coconut and Badam Ladoo

Equipment

  • 1 heavy bottomed pan
  • 1 Spatula

Ingredients

  • 2 cup Mango pulp
  • ½ cup Almond meal
  • 3 cup Coconut powder
  • 397 gram Condensed milk
  • 50 millilitres Milk
  • 3 tablespoon Ghee 2-3 tbsp
  • ½ teaspoon Cardamom powder
  • 1.5 cup Milk powder or homemade khoya
  • Almond and pistachio slivers
  • 1 tbsp. Dried edible flower

Instructions

  • In a heavy-bottomed kadai heat ghee.
  • Add coconut and almond powder, roast for 3-4 minutes on a very low heat without it changing colour.
  • Add condensed milk and combine everything.
  • If it’s too thick add a little milk.
  • Cook the mixture for a couple of minutes, then add grated khoya or milk powder.
  • Continuously keep stirring and cooking until the mixture gets thicker.
  • Now add mango pulp and mix well.
  • Keep stirring the mixture on medium heat, make sure the mixture doesn’t stick to the bottom of the pan.
  • It will take about 25-30 minutes.
  • Once the mixture gets thicker and ghee separates, switch off the heat.
  • Add cardamom powder and mix well.
  • Transfer the mixture into another plate and let it cool completely.
  • Once it cools down, chill the mixture in the fridge for a couple of hours.
  • Divide the mixture into equal balls, make ladoos and garnish it with almond and pistachio slivers and edible flowers.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.