I love Kesar mangoes. The fruit is so soft and juicy that we usually just cut them in halves and scoop the flesh out. Unfortunately, I think my eyes were bigger than my stomach at the Asian market this week, when I bought two cases of mangoes. To put a dent in my stockpile, I made mango purée, cooked it in sugar to enhance the flavor, then mixed it with regular lemonade.
I added cardamom to give a more exotic twist to this already tropical drink. If you’re looking for something special to serve for your Memorial Day weekend barbeque, mango lemonade could be it. And to satisfy the adult palate, you could always spike it with rum!
1. Info for Mango Lemonade Recipe
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 10
- Calories: unavailable
2. Ingredients for Mango Lemonade Recipe
- 1-3/4 cups superfine sugar (or granulated sugar), to taste
- 4 to 5 ripe Kesar Mangoes
- 1 cup lemon juice, freshly squeezed
- 2 quarts ice cubes
- 2 quarts filtered water (or any carbonated water)
- ½ teaspoon mango extract, optional
- 1/8 teaspoon cardamom extract (see tips), optional
3. Directions:
- Peel and pit the mangoes; gather the flesh and the juices.
- In a saucepan, combine the sugar, mango flesh and gathered juice. Bring to boil and stir to dissolve the sugar. Lower to a simmer and cook for about 3-4 minutes. Allow to cool to room temperature, then cover and refrigerate until chilled. Turn the mangoes into a smooth purée using a blender or hand-held blender. You might want to add a little water for a smoother flow. Add cardamom extract and mango extract (if used).
- Strain through a medium-mesh sieve. Discard the solids (if any) to remove any fibers. Set aside.
- When you’re ready to serve, combine the mango mixture, lemon juice and ice cubes in a large pitcher. Complete with water.
- Serve over more ice in pretty glasses.
- Slice fresh mangoes (or lemons) for decoration.
- Stir and enjoy with tea cakes or cookies.
- It’s so refreshing!
