And now… the three (very) merry editors of the Cab County Jail in their rendition of ‘The Cell Block Mango’!
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Chicago opened on Broadway in 1975 and on the West End in 1979. With music by John Kander, lyrics by Fred Ebb and book by Ebb and Bob Fosse, this musical is absolutely one of my favorites. Bob Fosse also choreographed the original production and the highly styled look and moves of the show make it instantly recognizable. The movie version of Chicago was released in 2002 and won six Academy Awards in 2003, including Best Picture.
Cell Block Tango introduces six murderesses being held in the Cook County Jail, including Velma Kelly, one of the two female leads of the show. The number is vibrant and punchy, so I made this mango cocktail that contains a spicy kick of jalapeno to celebrate this fantastic musical.
“So that night, when he came home from work, I fixed him his drink as usual.” Maybe she should have made him a Cell Block Mango instead…
Peel a ripe mango, remove the big stone from the middle and cut the mango flesh into small pieces. I know that there are many ways to cut a mango into perfect cubes, but with this recipe you really can just hack at it any old how – because it will be going in the blender. Place the mango shards (or whatever shape you have) into a sealable plastic baggie and then place in the freezer for an hour.
Remove it from the freezer and tip the partially-frozen mango blobs into a blender. Also add white rum, and simple syrup (a solution of water and sugar). Cut a fresh jalapeño in half, remove the seeds and roughly chop it. Add it to the blender and blend everything until smooth. Add some club soda and mix well.
Place a couple of ice cubes into two cocktail glasses and pour the mango cocktail over. Garnish with a few slices of fresh jalapeño.
- 1 fresh mango
- ¼ cup (4 tbs) white rum
- 1-2 tbs simple syrup
- 1 jalapeño, deseeded and roughly chopped
- ¼-½ cup club soda (soda water)
- jalapeño slices, for garnish
- Peel the mango, roughly chop the flesh, then place it in a plastic bag in the freezer for an hour.
- Place the partially-frozen mango in a blender together with the rum, syrup and jalapeño. Blend until smooth.
- Add the club soda to taste and stir to mix.
- Place a few ice cubes in two cocktail glass and pour over the mango mixture. Garnish with jalapeño slices.