Mango Fennel Agua Fresca

Using a sharp knife, slice the fennel bulb paper-thin (about 1/8 inch). Reserve a handful of the feathery fronds for garnish. Place the sliced fennel and mint leaves in a large glass pitcher.

Pour 4 cups of cold coconut water over the fennel and mint. Stir gently to combine. Cover and refrigerate for 30 minutes — this allows the fennel to release its subtle anise character without overwhelming the mango.

While the fennel steeps, cut the mango flesh from the pit into large chunks. You should have about 2 cups of mango. Set aside a few perfect chunks for garnish.

Squeeze both limes by hand to extract their juice — Marisol always says the warmth of your hands matters. Strain the juice through your fingers to catch any seeds.

Remove the fennel and mint from the pitcher (leave them in or strain through muslin, depending on how clean you like your agua). Add the mango chunks and lime juice to the coconut water.

Using an immersion blender, pulse 3-4 times — just enough to break up the mango into small pieces and create a luscious texture with floating fruit bits. Do not over-blend; you want body, not uniformity.

Drizzle in 3 tablespoons of honey. Stir well and taste. Adjust sweetness with more honey if your mango wasn't at its peak ripeness — Marisol always trusts her tongue here.

Pour over plenty of ice in tall glasses. Garnish each glass with a few mango chunks, a pinch of reserved fennel fronds, and a small mint leaf. The agua fresca is best enjoyed the moment the ice begins to sweat.