It’s hard not to love a recipe that has nearly endless possibilities to please. Add in the virtue of being capable of pleasing not only adults, but also that pickiest class of human, the small child, and you’ve got yourself a recipe that is impossible to ignore. In the interest of summer ease, I’d like to introduce you to my favorite new summertime treat: homemade mango lemonade.
On its own, this lemonade is utterly delicious. However, using its base of perfectly tart lemonade that is made all the more sweet and tropical with the addition of blended fresh mango chunks, you can take this drink and dress it up in more ways than I can manage to squeeze into this single article. I’ve chosen three simple and invigorating methods of enjoying this lemonade, but there is nothing to keep you from adding on to my list. By all means, I encourage you to take this recipe and run with it and, if you are so inclined, go ahead and share in the comments your ideas for more possible manifestations. I’d love to know the other ways people see fit to enjoy this drink.
Mango Lemonade, Method 1
1 cup freshly squeezed lemon juice
¾ cup ripe mango chunks (this is the approximate amount I was able to extract from 1 large mango)
½ cup sugar
4 cups water
pinch of salt
Combine lemon juice and mango chunks in the bowl of a food processor or blender. Process or blend for 30 seconds, until the mango is completely blended and mixed with the lemon juice. Strain the mango mixture into a large bowl to remove any large or fibrous chunks. Add sugar, water, and pinch of salt, and whisk thoroughly until sugar is completely dissolved. Allow mixture to stand for at least 10 minutes so the flavors can combine completely. Whisk mixture once more, then pour into a pitcher to serve. Serve chilled, garnished with a sprig of mint.
Mango Lemonade, Method 2
Pour 3 ounces of mango lemonade in a glass. Add 3-4 leaves of fresh mint, and, using the handle of a wooden spoon, muddle the mint into the lemonade. Add 1 ounce of whiskey or bourbon, along with 2 or 3 cubes of ice. Stir to combine.
Mango Lemonade, Method 3
Chop an additional mango into very small chunks. Procure any variety of popsicle molds. Fill popsicle molds half full with mango lemonade, then add 1 heaping tablespoon of mango chunks into each mold. Top off each mold with more lemonade, then freeze according to directions on popsicle mold. When you release each popsicle, you’ve got a mango-studded treat that is perfectly summery and child friendly.
|About the contributor:|
|Elizabeth Miller is a freelance writer who runs Savory Salty Sweet, a food and kitchen appreciation website. She also writes the Melting Pot column here on Indie Fixx, which appears bimonthly on Fridays. Read more about her on the contributors’ page.|