fresh mango lemonade
Summer sunshine in a glass.
I’m so excited for lemonade season. Already I’m spending Saturday afternoons lounging by the pool – I call it my “bum time” – and during the weekends I was graced with a pitcher, a cold glass of Fresh Mango Lemonade at my fist. Usually with a “BLT” and a bag of rippled potato chips.
Hot weather bliss.
I’ve a couple more lemonade concepts in my brain, but this one is just delightful and should be added to your summer sip collection. Stupid easy, beautifully sweet, and doubtlessly refreshing, our lovely golden glass will please your pool party crowd or your lounge lizard self.
A certain hit for Memorial Day, FYI!
When Life Throws You Lemons…
THROW THOSE BITCHES BACK.
Or cry.
Or, make lemonade.
Or, all the above?
All lemonades need a little sweetness, so here we’re gonna start with a little simple syrup. Throw some sugar in a saucepan, stir with an equal amount of water, and heat until gently simmering and the granules dissolve. This should only take a couple minutes.
Set the syrup aside while you work on the rest of the drink.
Yes, for homemade lemonade, you really ought to take the time to squeeze all the lemons you need for the juice. Fresh juice is so worth it. Buy one of these doohickeys to quicken the process (and save you from wincing in pain via citrus leaking over unknown hand wounds.) We’re talking about 8-10 lemons, depending on their size. One of those 4 pound bags in the grocery store should do the trick.
For the mangos, you’ll need 1-2 medium fruits to yield enough for the recipe. Cut up your mangos however feels least stressful and most logical, and toss the cubes (make sure there’s no skin) into a food processor or blender. Whiz until pureed.
Pour into a pitcher along with your lemon juice, syrup, and lots of water. Taste and adjust the water as needed – you may need an extra cup or two if it seems too strong. Keep in mind that the flavors will kiss more once the lemonade chills. Not in a weird way, just as friends.
Place the pitcher or dispenser in the fridge for at least 2 hours to mellow out. Add a couple lemon slices beforehand if you want to pretty up the aesthetics.
Before serving (and intermittently if the lemonade is hanging out on your tablescape), stir well to reconstitute the components. The mango has a tendency to sink to the bottom.
If you plan to prep your lemonade ahead or store leftovers for later, be sure you remove (or don’t add until serving) the fresh lemon slices. The rind will render the drink very bitter if they hang out in the bath for too long. Rind-free, the lemonade will keep well for up to a week in the fridge.
Enjoy your long weekend, friends! Doesn’t really apply to me because I don’t work a traditional job, but I’ll at least try to do some BBQing or some shit.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Lemonade? I can aid!
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fresh mango lemonade
Ingredients
- 1 cup sugar
- 1 cup mango chunks (about 2 medium mangos)
- 1 1/2 cup fresh squeezed lemon juice (about 8-10 lemons)
- 7-8 cups water
- fresh mint or basil, for serving (optional)
Instructions
- In a small saucepan, stir the sugar and 1 cup of the water together. Bring to a simmer and heat until the granules dissolve, about 2-3 minutes. Remove from heat.
- In a food processor or blender, puree the mango chunks until smooth. Pour into a large pitcher or drink dispenser along with the simple syrup, lemon juice, and the rest of the water. Stir well. Pop into the fridge for at least 2 hours to chill.
- Serve over ice with additional lemon wedges and fresh mint or basil, as desired. Stir the lemonade intermittently, as the mango may separate.
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