This wonderful tropical Mango Lemonade from Chef Naxielly Dominguez is simply delicious on a hot afternoon. This summer cooler packs a health punch as it slakes your thirst. Mango has a ton of vitamins, A & C in particular, along with E, K, and B6. Who knew keeping cool could be so good for you?
- Put one of the the mangoes onto a cutting board with the widest end down. Cut down the fruit following the pit. You will get 2 ovals and a flat, narrow slice containing the pit. Score the 2 ovals into squares with the point of your knife, taking care not to cut through the skin. Take a dessert spoon and scoop out the cubes of mango into a bowl. Do the same with the second mango. The pit is the chef’s treat.
2. Put the mango cubes into a blender or food processor. If you are using a blender, add the lemon juice to the mango as it will be easier to liquidize. Add the sugar to taste. Blend until you have a smooth puree.
3. Transfer the puree to a large jug. Mix in the lemon juice if you haven’t already done so. Taste for sugar. Stir in the chilled water and mix well. Serve over ice.
- 2 ripe mangos or 2 cups of frozen mango pulp
- ¼ -½ cup of sugar (to taste)
- 6 cups chilled water
- 1 cup freshly squeezed lemon juice
Ann's Tips and Tricks
If you like bubbles in your lemonade, simply add seltzer water or sparkling mineral water instead of tap in Step 3.
If you use frozen mango pulp instead of fresh fruit, break the frozen pulp into pieces and blend or process from frozen with the lemon juice and 1-2 cups of the water as needed for a smooth puree. Add sugar to taste and pulse it in until blended. Pour into a jug and mix in the rest of the chilled water as in Step 3.