Mango Lemonade
Author Notes: Adapted from a recipe my Grandma used to make. —nykavi
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. —gabrielaskitchen
Serves: 4
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2
green-skinned mangoes
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4
cups cold water
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1/2
cup sugar
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1
pinch saffron, crumbled
-
2
tablespoons lemon juice
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1/4
teaspoon kosher salt
- Wash the mangoes well. In a large pot, add mangoes and cover with water. Heat on a medium flame for 20 minutes .
- 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.
- 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.
- Serve over ice in tall glasses.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Mangoes
- This recipe was entered in the contest for Your Best Spring Refresher
More Great Recipes:
Fruit|Snack|Make Ahead|Alcohol-Free Drinks|Vegan|Vegetarian|Summer
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I made this in the morning and left it to chill in the fridge. We had it after dinner (with the vodka) and it was wonderful. I've never used green mangoes before. I always thought it wasn't safe to eat unripened ones. From now on I'll pick them up whenever they're on sale! Thanks!!
Thank you for the positive feedback cookinalong! Try it with tequila and a drop of Grand Marnier for another version.
One could easily make this by using a super ripe mango to puree if you want to save the hassle of boiling/cooling.
Sure you can Lost_in_NYC ... It would taste great but have a different flavor profile.
Hey Nykavi,
I'm from Bombay too and this was a standard summer drink in my house too.
https://food52.com/recipes...
Hi Annada.. It's good to touch that sweet spot from way back when. It's a drinkable memory for us from Bombay... Note that it's bombay and not the other☺️
This looks awesome nykavi! Next time I get fresh mangoes I'll give it a whirl....or does is work with frozen ones?
No reason why you couldn't make it with frozen mango, but I doubt you'll get the same result. Since the recipe specifies green mangoes, the fruit is going to be unripe and therefore somewhat tart. Frozen mangoes are fully ripe and very sweet. If that's all you have, use less sugar in the recipe to balance the sugar in the mangoes.
Paula...you could definitely make it with frozen mango, which is ripe. To get the authentic flavor use unripe green mangoes. I know they aren't available in most areas, but if you could source them, you will be rewarded with a unique juice.
Thanks guys .. I'm glad you liked it
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