Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Tip the mango flesh and cucumber into a high-powered blender with 200ml of water, and whizz until smooth.
Set a fine sieve lined with a muslin cloth over a bowl and pour the purée through the cloth, leaving for 30 minutes to strain.
Add the sugar to the strained liquid and whisk until dissolved. This will make more than you’ll need but will keep in an airtight container in the fridge for 1 month.
For the cocktail, measure out all of the ingredients into a tall glass. Add in 4-5 leaves of thai basil and plenty of ice, then give it a good mix with a spoon. Top up with soda water and garnish with a wedge of lime and some more thai basil.