Make Ahead

Mango Lemonade

by:
April 20, 2010
5 Stars
Mango Lemonade
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
Ingredients
  • 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
Directions
  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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12 Reviews

Jim B.
Jim B. August 3, 2018
This was delicious! I also made a cocktail out of this by adding some vodka.
 
Author Comment
nykavi
nykavi August 3, 2018
It is delicious with gin as well!
 
cookinalong
cookinalong July 27, 2017
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!!
 
Author Comment
nykavi
nykavi July 28, 2017
Thank you for the positive feedback cookinalong! Try it with tequila and a drop of Grand Marnier for another version.
 
Lost_in_NYC
Lost_in_NYC July 24, 2017
One could easily make this by using a super ripe mango to puree if you want to save the hassle of boiling/cooling.
 
Author Comment
nykavi
nykavi July 24, 2017
Sure you can Lost_in_NYC ... It would taste great but have a different flavor profile.
 
Annada R.
Annada R. July 23, 2017
Hey Nykavi,
I'm from Bombay too and this was a standard summer drink in my house too.
https://food52.com/recipes/65903-aam-ki-shikanji-a-k-a-panha-or-raw-mango-drink
 
Author Comment
nykavi
nykavi July 23, 2017
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☺️
 
belen
belen May 29, 2011
This looks awesome nykavi! Next time I get fresh mangoes I'll give it a whirl....or does is work with frozen ones?
 
Paula
Paula July 23, 2017
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.
 
Author Comment
nykavi
nykavi July 23, 2017
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.
 
Author Comment
nykavi
nykavi April 19, 2011
Thanks guys .. I'm glad you liked it