Oaxaca Mango Ginger Shrub — A Drink, Not a Plant

What is a Shrub? you may ask. It is a drinking vinegar, usually a fruit concentrate that is added to sparkling water, tablespoon by tablespoon depending on your strength preference, to give it a zesty flavor. Since it’s non-alcoholic and slightly fermented, it is a perfect drink over ice for those who don’t want an alcoholic beverage.

It’s also good to add to sparkling white wine or for in the mixed drink fixin’s.

What to do with leftover pulp. Don’t discard it!

I came across a ginger shrub at a health food grocery in downtown Oaxaca. It was 50 pesos for about 2 ounces. That’s about $2.65 USD. Give it a try, I thought. And, wow, was it delicious added to club soda. I’m going to make some.

It’s even tasty with plain water over ice! Refreshing.

So, I researched recipes online. There was none for mango and none for mango combined with ginger. I had two very large and very ripe mangoes in the refrigerator. I’ll use them for this experiment.

Mangoes are plentiful here this time of year. They grow on the coast of Oaxaca and most of them are the size of a large man’s fist. They cost about 5 pesos each.

Shrub concentrate after filtering pulp from liquid

My Mango-Ginger Shrub Recipe:

Peel and dice the mango, separating fruit from pit. Put in a medium size mixing bowl. Total should yield 2 cups of fruit. Mash fruit until you get a pulp.

Dice 5 cubes of candied ginger. Add to mixing bowl. I buy the candied ginger here in Oaxaca at the health food store.

Add 1-1/2 C. apple cider vinegar and 1/2 C. balsamic vinegar to the bowl.

Add 2 C. Mexican cane sugar to the bowl.

Stir well. Cover bowl with clean dish cloth. Set a plate on top and put aside so as not to disturb. Let sit for 48 hours, stirring once every 24 hours.

Drain liquid from pulp. Pour liquid into glass jar or clean container and refrigerate. Will keep up to 3 weeks. To use, put 1-2 T. into a drinking glass. Add ice cube and seltzer water. Stir and drink.

Because this drink is slightly fermented and has a vinegar sweet sour flavor, I suspect it is also an excellent pro-biotic and belly soother.

Yield: About 8 fluid ounces.

All the recipes I read recommended that you discard the fruit after extracting the liquid. I say NO. Use it to top crackers with cheese and avocado. Delicious. Muy rico!

2 responses to “Oaxaca Mango Ginger Shrub — A Drink, Not a Plant

  1. Yum! I love shrubs. I made my first batch last year with bing cherries. The stuff seems to keep forever in the fridge !
    Sante’

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