Mango Lemonade Recipe on Food52

Make Ahead

Mango Lemonade

by:
August 20, 2019
3 Ratings
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.

See what other Food52ers are saying.

  • Jim Bishop
    Jim Bishop
  • Annada Rathi
    Annada Rathi
  • belen
    belen
  • nykavi
    nykavi

    12 Reviews

    Jim B. August 3, 2018
    This was delicious! I also made a cocktail out of this by adding some vodka.
     
    Author Comment
    nykavi August 3, 2018
    It is delicious with gin as well!
     
    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 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 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 July 24, 2017
    Sure you can Lost_in_NYC ... It would taste great but have a different flavor profile.
     
    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 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 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 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 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 April 19, 2011
    Thanks guys .. I'm glad you liked it