A few days ago, we had an event at my workplace where people came to sample wine, beer, non-alcoholic drinks, and food while visiting with our tigers, lions, and bears. I work at a non-profit animal sanctuary and this was a fun way for people to come see our animals, from a safe distance of course, especially with alcohol involved! 🙂 My best friend/coworker made a pasta salad, while I was put in charge of finding a non-alcoholic drink. After some browsing online, I came across a recipe for mango lemonade. The recipe I found didn’t sound great, but it was a great idea so upon further research I found a delicious sounding recipe that I just had to try.
I’ve been buying mangoes whenever I see them on sale lately, dicing them up and saving them in the freezer. It was great to find another recipe to use them in, other than the most amazing mango bread, and it helped me use part of my 10+ cups of diced mango. Yeah, I know, I’ve really been stocking up…
This is a perfect drink for summer, with the tart lemon and sweet mango. The color is absolutely beautiful, too! If you want more mango flavor, you can of course add more mango. I also might try using sparkling water next time, to give it a little fizz and pizazz.Mango Lemonade
Yield: About ¾ of a gallon
2½ cups diced mango, about 3 mangoes
1½ cups lemon juice
1¾ cup granulated sugar
8 cups water
In a small saucepan over medium-low heat, combine sugar and 1 cup water. Heat until sugar dissolves and mixture boils slightly. Remove from heat and let cool to room temperature, then cover and refrigerate until chilled.
Meanwhile, in a blender, combine the diced mango and the lemon juice. Blend until the mangoes are completely pureed. Alternatively, combine the ingredients in a pitcher and use an immersion blender to puree. Add the chilled sugar mixture and the remaining 7 cups of water. Stir well to combine. Serve chilled or over ice and enjoy!
Source: Adapted from Joylicious