Make Ahead

Mango Lemonade

April 20, 2010
Photo by Mark Weinberg
Author Notes

Adapted from a recipe my Grandma used to make. —nykavi

Test Kitchen Notes

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. —gabrielaskitchen

  • Serves 4
  • 2 green-skinned mangoes
  • 4 cups cold water
  • 1/2 cup sugar
  • 1 pinch saffron, crumbled
  • 2 tablespoons lemon juice
  • 1/4 teaspoon kosher salt
In This Recipe
  1. Wash the mangoes well. In a large pot, add mangoes and cover with water. Heat on a medium 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/pit too in order to get as much of the pulp out as possible.
  3. Put all the extracted in a blender with 1 cup of water. Blend for 1 minute, then pour into a large pitcher. Add remaining 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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