Mango-Mint Limeade

May  9, 2012
5 Ratings
Photo by James Ransom
  • Serves 8
Author Notes

I love sweet mango with tart lime so I created this drink to celebrate the two. I also wanted to add a herbal note so decided to create a simple syrup infused with mint -- mostly because mint makes so much sense with mango and lime but also because I have a huge pot of it outside my porch door. Basil makes a fine substitute, or a combination of basil and mint would be lovely, too. The use of turbinado sugar gives the drink a nice complex sweetness that you don't get with regular white sugar. If you happen to be lucky enough to have a surplus of fresh, ripe mangoes, by all means use them here. Otherwise, a bag of frozen mango, something I always keep on hand, makes a great substitute. —EmilyC

Test Kitchen Notes

This is a very nice beverage that is both refreshing and light. The addition of mint and cardamom gives the limeade a lovely combo of spice and herb on the background of the mango and the lime. Feel free to adjust the mint and cardamom amounts to your liking. I found it was best with 4 cups sparkling water. —Stephanie Bourgeois

What You'll Need
  • 1 pound bag frozen mango, thawed, or 3 cups fresh mango, peeled, pitted, and cut into large chunks
  • 1 cup turbinado or raw sugar
  • 1 T grated lime zest + 1/2 cup juice from 4 to 5 limes
  • 10 green cardamom pods, lightly crushed with the back of a knife
  • 1 cup loosely packed mint (basil or a combination of mint/basil can be substituted))
  • Sparkling water
  • thinly sliced limes and mint for garnish
  1. In a bowl of a food processor, combine mango and lime juice and process until smooth, about 1 to 2 minutes. Strain through a fine-mesh sieve into a bowl, pressing down and scraping back and forth with a spatula to extract as much of the mango-lime juice as possible. Also make sure to scrape the underside of the strainer into your bowl -- just make sure you rinse your spatula first! You should have about 2 cups of mango-lime juice. Chill until ready to use.
  2. To make the mint simple syrup, combine the sugar, 1 cup water, lime zest, cardamom pods, and mint in a small saucepan over medium-high heat. Bring to a boil, then lower heat and simmer for about 10 minutes or until a thin syrup forms. Pass the syrup through a strainer into a bowl or measuring cup. You should have about 1 cup of mint simple syrup. Chill until ready to use.
  3. When ready to serve, combine the chilled mango-lime juice and mint simple syrup in a 1.5 quart or larger pitcher. Stir to combine, then add sparkling water. I find about 4 cups to be right, but add more or less to get the dilution you prefer. Pour into glasses filled with lots of ice. Garnish with lime wedges and mint.

See what other Food52ers are saying.

  • Phillippa Cannon
    Phillippa Cannon
  • JanetFL
  • Kitchen Butterfly
    Kitchen Butterfly
  • teri.l.taylor.37
  • Susan-Elizabeth

Recipe by: EmilyC

I'm a home cook. I love salads. Two things you'll always find in my refrigerator are lemons and butter, and in my pantry good quality chocolate and the makings for chocolate chip cookies.

23 Reviews

Claytop July 23, 2019
Just made a version of this. Used two perfectly ripe KENT Mexican mangoes (yummy) and instead of limes used lemons (three to be exact) and blended them as per your instructions. I strained them and had to add a little water to get the mango off my hands (I basically squeezed the mango juice out of the peel to get the most juice). I then put some amount (probably more sugar than you recommended), a bunch of fresh mint, a bunch of cardamom pods and some water and boiled away. I then combined, without chilling and stirred. Voila! Super yumm! Everyone from my 6yr old to my 14 yr old loved it. I poured it over a cup filled with ice rather than chilling it and so far rave reviews. Thank you for the wonderful idea!!!!
Phillippa C. September 5, 2014
I had extra mint-basil simple syrup to use in cocktails such as basil-mint gimlet or mojito.
Phillippa C. September 4, 2014
I tried this recipe yesterday. I used a combination of basil and mint in the simple syrup. It is a very refreshing drink, especially today when we are experiencing 90 degree temps and rain here in Chicago.
Ema P. June 23, 2014
Used fresh mango and swapped the sparkling water with beer for the adults, delicious both ways!
EmilyC June 23, 2014
With beer -- intriguing! So glad you tried and liked this!
JanetFL June 12, 2014
The Florida me eats fresh mango only with a squeeze of lime so this is very appealing. I think I know what I'm bringing to our 4th of July in Colorado since frozen mango is readily available. Thanks, Emily!
Kitchen B. April 17, 2013
My daughter and I are scheming.....planning on making this tomorrow, for it is mango season in Nigeria. It sounds delicious and fresh, refreshingly perfect for the hot Nigerian weather!
EmilyC April 17, 2013
Hey KB -- really hope you try this! I have to admit that I've only used frozen mango, but I'm sure it's even better with ripe, juicy, in-season mango. Let me know what you think if you try it!
teri.l.taylor.37 April 17, 2013
Looks amazing!!!
EmilyC April 17, 2013
Thanks -- it's great for spring and summer!
Susan-Elizabeth April 13, 2013
EmilyC April 14, 2013
Very cool! Thanks so much for featuring my recipe (and for the reminder to make this again soon)!
HoustonHeat May 28, 2012
Made this yesterday for a Memorial Day grillout. It was a hit - with either sparkling water or sparkling water and vodka for an adult beverage! Very flavorful and refreshing. I think next time I will add more mint -- maybe muddled - to brighten the flavors more; it seemed to get a little lost competing with the lime and mango. This is a keeper!!
EmilyC May 28, 2012
So glad you made and enjoyed this! Your idea to add some muddled mint is a great one. Thanks for reporting back!
hardlikearmour May 13, 2012
This sounds fantastically refreshing. Your photo is exquisite.
EmilyC May 15, 2012
Thanks so much, HLA, on both counts!
wssmom May 11, 2012
This sounds amazingly luscious (even without booze!)
EmilyC May 13, 2012
I'm sure a little rum wouldn't hurt!
EmilyC May 13, 2012
I'm sure a little rum wouldn't hurt!
LeBec F. May 10, 2012
lovely, just lovely. i plan to make this maybe tonight, w/ thai basil leaqves (what i have) ,so when you get chosen CP i will alrdy have a comment!!
EmilyC May 10, 2012
Ooh...LOVE the idea of using Thai basil...might be fun to swap out the lime zest with kaffir lime leaves, too. Hope you find the time to try them...would love to know what you think!
meganvt01 May 10, 2012
Yum! I'll be making this for boat rides this summer.
EmilyC May 10, 2012
Thanks Megan -- be sure to report back if you try them! And congrats again on your win this week!