This week’s flavor Orange & Mango. Okay so I’m not strict about when the ‘week’ actually begins or ends. I figured it was time for a flavor change.
Allison really likes Orange & Mango. I’m not the biggest fan of the two fruit mixes. I like Orange and I like Grape but not really either of them mixed with another flavor. That is my personal preference.
Orange & Mango is featured in many recipes for The Soda Club. Like these:
Cranberry Orange Holiday Fizz
Submitted by Denise G. of Chicago
1 liter Soda-Club Cranberry-Raspberry soda
1 liter Soda-Club Orange-Mango soda
2 cups cranberry juice
2 cups gin or orange vodka (optional)
2 cups frozen whole cranberries
2 oranges, sliced
Add all ingredients to a large punch bowl
To keep punch cold throughout the evening, replenish frozen cranberries (they act as miniature ice cubes) or make an ice ring by freezing water, cranberries and oranges in a gelatin mold and let it float in the punch.
Red Sangria
1 liter of Soda-Club Orange-Mango soda
1 bottle of rioja or other red Spanish table wine
1/2 cup of sugar
1 cup of Spanish brandy
Lemon, lime, orange, strawberries
Cut fruit into bite-sized pieces and mix with brandy and sugar in a medium bowl. Allow to macerate for several hours or overnight.
Just before serving, combine fruit mixture, wine and Orange-Mango soda in a large glass pitcher.
Stir with a wooden spoon and pour into wine glasses to serve, being sure to include bits of fruit in each glass. Makes 8-10 servings.
Parrothead
6 oz. Soda-Club Orange-Mango
2 oz. Coconut rum
Pour rum over ice and add Orange-Mango soda
Stir gently to mix
Garnish with a wedge of pineapple or a slice of mango
For variety, try using mango or pineapple flavored rum
Hawaiian Chicken – serves 6
Submitted by Don S. of CA.
6-8 chicken breasts
(or 6-10 of your favorite pieces)
2-4 cups of Soda-Club Orange-Mango soda
Place chicken in non-reactive bowl and pour soda over to cover
Allow to marinate overnight
Grill over medium-high heat until cooked through
(internal temperature should register 165F.)
Hint from the chef: Marinated meat cooks faster than non-marinated meat so you should adjust your cooking time accordingly.