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The Carulei Crush



4 portion(s)

Sugar syrup

  • 200 g water
  • 250 g caster sugar

Carulei crush

  • 60 g fresh lemon juice, (approx. 2 lemons)
  • 2 Fresh Mangoes, peeled, flesh only (or frozen mango cheeks or tinned mangoes, drained liquid reserved)
  • 2 tbsp apricot jam
  • 45 g Sugar Syrup, (or reserved tinned mango liquid)
  • 1 vanilla pod, split and seeds removed (or half tsp of vanilla paste)
  • 90 g gin
  • 6 --- ice cubes, (if using frozen mango cheeks, use less ice)
  • 1 dash prosecco or bubbles, (optional)

Recipe's preparation

    Sugar syrup
  1. Place water and caster sugar into mixing bowl and cook 3 min 30 sec/Varoma/Gentle stir setting.
  2. Check to see if sugar has completely dissolved, repeat if necessary.
  3. Pour into a sterilised jar and keep for as long as you need.
  4. Carulei crush
  5. Using a peeler, peel strips of lemon zest off the lemons and remove the white pith from the strips. Save the lemon peel strips for garnish.
  6. Place mango, lemon juice, apricot jam, vanilla bean seeds, sugar syrup, gin and ice into mixing bowl and blend 20 sec/speed 10, or until the ice is nicely broken down and at a thick custard consistency.
  7. Pour into a flute glass and pinch the lemon strip over the top of the glass, running it around the rim to release the oils and aromas. Top up the glass with a little prosecco or bubbles (optional, but recommended).
  8. Sit back, sip and enjoy.

Accessories you need

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A simple sugar syrup is the secret ingredient in most cocktails and can be a very important weapon in your cocktail making arsenal.

Experiment by adding spices, flowers and fruit juices to the simple syrup.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Add a comment
  • Loved this as an inspiration

    Submitted by Katinka on 13. June 2015 - 21:24.

    Loved this as an inspiration for our saturday evening cocktail.  made it to serve 2 with 70g gin 20 g controuir.

    1 lemon juiced. 1 check frozen mango. 2 ice blocks. marmelade instead of jam and no sugar syrup as we not sweet toothes.  Very yummie with splash of proseco. Thank you. Yes I know alcohol volume bit much but why not!!!! 

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