Mango, Peach and Apricot Fizz

1. Peel the mango and cut the flesh away from the central stone. Roughly chop the flesh and put it into a blender or food processor. Alternatively, if you are using a hand blender, put the mango in a large tall jug.
2. Cover the peach and apricots with boiling water and leave for about 30 seconds, then drain and cool under cold running water. Slip off the skins. Roughly chop the flesh, discarding the stones, and add to the mango in the blender or food processor.
3. Pour over enough of the ginger ale just to cover the fruit, then process until completely smooth. Pour in the remaining ginger ale and process again.
4. Quickly pour into tall glasses, preferably over crushed ice. Decorate with fresh mint or lemon balm leaves, if you like. Serve immediately with wide straws or swizzle sticks.

Some More Ideas for Mango, Peach and Apricot Fizz

• Use low-calorie ginger ale to reduce the calorie content.
• So many different fruit and fizz combinations are possible. Using about 450 g (1 lb) fruit in total, try: raspberry, peach and melon with bitter lemon; strawberry, banana and orange segments with tonic water.
• When soft fruit are not in season, use fruit canned in juice as a substitute. A delicious combination is fresh melon, banana and canned apricots with sparkling mineral water.

Plus Points

• These golden fruits provide a feast of vitamins. Peaches are full of vitamin C (100 g gives 77% of the RNI); apricots are a good source of the B vitamins (B1, B6 and niacin); and mangoes are an excellent source of vitamin A – just 100 g of mango provides half the RNI of this vitamin, which is important for vision and for the prevention of heart disease and cancer.

Preparation time: 5–10 minutes
Serves 4