Mango Chia Fresca with Basil Twist

Mango Chia Fresca with Basil Twist

Sweet mango puree meets plump chia seeds and torn basil in a cooling sipper.

Total 45 min Makes 16 servings Calories 68/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This fresca layers ripe mango puree with lime juice and sparkling water, then finishes with soaked chia seeds that settle into a tapioca-like texture. Torn basil leaves add a fragrant, herbal twist that balances the fruit's sweetness. Serve it over ice on warm afternoons or alongside a spicy meal to cool the palate.

Ingredients

  • 1/4 cup chia seeds
  • 1 cup water, for soaking chia seeds
  • 4 cups ripe mango, peeled and diced
  • 1/2 cup fresh lime juice
  • 1/3 cup granulated sugar
  • 6 cups cold water
  • 4 cups sparkling water, chilled
  • 1/3 cup fresh basil leaves, torn, plus whole leaves for garnish
  • 1 lime, thinly sliced, for garnish
  • ice, for serving

Method

  1. In a small bowl, stir the chia seeds into 1 cup water. Let sit, stirring once or twice, until the seeds swell and form a gel-like texture.

  2. In a blender, combine the diced mango, lime juice, and sugar. Blend until completely smooth.

  3. Pour the mango puree into a one-gallon pitcher. Add the cold water and stir well to combine.

  4. Add the torn basil leaves to the pitcher and stir, pressing them gently with a spoon to release their aroma.

  5. Stir the soaked chia seeds and their gel into the pitcher until evenly distributed.

  6. Cover and refrigerate the fresca until well chilled.

  7. Just before serving, stir in the chilled sparkling water gently to preserve the bubbles.

  8. Fill glasses with ice and pour the fresca over the top. Garnish each glass with a lime slice and a fresh basil leaf.

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    Mango Chia Fresca with Basil Twist

    This fresca layers ripe mango puree with lime juice and sparkling water, then finishes with soaked chia seeds that settle into a tapioca-like texture. Torn basil leaves add a fragrant, herbal twist that balances the fruit's sweetness. Serve it over ice on warm afternoons or alongside a spicy meal to cool the palate.

    45 min 16 servings 68 cal

    Ingredients

    • 1/4 cup chia seeds
    • 1 cup water, for soaking chia seeds
    • 4 cups ripe mango, peeled and diced
    • 1/2 cup fresh lime juice
    • 1/3 cup granulated sugar
    • 6 cups cold water
    • 4 cups sparkling water, chilled
    • 1/3 cup fresh basil leaves, torn, plus whole leaves for garnish
    • 1 lime, thinly sliced, for garnish
    • ice, for serving

    Method

    1. 1

      In a small bowl, stir the chia seeds into 1 cup water. Let sit, stirring once or twice, until the seeds swell and form a gel-like texture.

    2. 2

      In a blender, combine the diced mango, lime juice, and sugar. Blend until completely smooth.

    3. 3

      Pour the mango puree into a one-gallon pitcher. Add the cold water and stir well to combine.

    4. 4

      Add the torn basil leaves to the pitcher and stir, pressing them gently with a spoon to release their aroma.

    5. 5

      Stir the soaked chia seeds and their gel into the pitcher until evenly distributed.

    6. 6

      Cover and refrigerate the fresca until well chilled.

    7. 7

      Just before serving, stir in the chilled sparkling water gently to preserve the bubbles.

    8. 8

      Fill glasses with ice and pour the fresca over the top. Garnish each glass with a lime slice and a fresh basil leaf.