Put the sugar and water in a small saucepan and stir over medium heat until the sugar is dissolved. Let the syrup cool to room temperature.
- Add pisco, lime juice, mango juice and syrup to blender and blend.
- Add enough ice to double the amount of liquid. Blend well until ice is dissolved.
- Add egg white and blend until frothy. Serve in old-fashioned or wine glasses. Add a drop of Angostura bitters in the center of each filled glass.
You may also like: More recipes from Hispanic cooking expert Denisse Oller.
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