Mango Lemonade

By • April 20, 2010 • 2 Comments

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Author Notes: Adapted from a recipe my Grandma used to make - nykavinykavi

Food52 Review: Although I was unable to hunt down a South Asian mango, its Mexican cousin made a delightful drink. I used two firm, green mangos that boiled down soft and slightly sour. Preparation was simple and quick! Nykavi’s Mango Lemonade is subtly sweet nectar, speckled and perfumed with the honey and hay-like notes of saffron. - gabrielaskitchenThe Editors

Serves 4

  • 2 mangoes,green skinned
  • 4 cups cold water
  • 1/2 cup sugar
  • pinches saffron
  • 2 tablespoons lemon juice
  • 1/4 teaspoon kosher salt
  1. Wash the mangoes well.In a large pot add mangoes and cover with water.Heat on a meduim flame for 20 minutes .
  2. Take the mangoes out of the hot water and let them cool down. When cool , squeeze gently to soften the pulp. Tear open the skin to extract all the pulp. Squeeze the seed too to get as much of the pulp out.
  3. Put all the extracted in a blender with 1 cup of water. Blend for 1 minute . pour into a large pitcher. Add remaiming 3 cups of water, sugar ,crumbled saffron and lemon juice. Add salt. Mix well and chill.
  4. Serve over ice in tall glasses.
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Tags: fruit

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over 3 years ago belen

This looks awesome nykavi! Next time I get fresh mangoes I'll give it a whirl....or does is work with frozen ones?

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over 3 years ago nykavi

Thanks guys .. I'm glad you liked it