Mangoes and summer were made for each other. And mixing them with lemons for a refreshing mango lemonade is deliciously tropical. The perfect drink for cooling down in hot weather!
You haven’t fully enjoyed the tastes of summer until you’ve made a pitcher of lemonade. And what could be better than adding the fruit that has been described as a cross between peaches, cantaloupes, and pineapples? Besides, when mangoes are in season, the price goes down drastically, and I can’t resist!
I picked up a dozen of these babies the last time they were on sale and devoured them like there was no tomorrow. Some got a little overripe, so I added them to my regular lemonade recipe.
How to Store Mangoes
Store unripe mangoes at room temperature, and they should ripen in 3-4 days. You could speed up the process by storing them in a paper bag.
While mangos taste best fresh at room temperature, you can keep them in the fridge to slow the ripening process. I prefer peeling them, cutting them into chunks, and refrigerating them in an airtight container for easy consumption. And they last in the freezer for up to 6 months, perfect for a delicious smoothie.
How to Make Mango Lemonade
- Peel and cut the mango.
- Puree the fruit, add lemon and lime juice, adjust to consistency with cold water, and adjust sweetness with simple syrup.
Recipe Tips and Twists
- Adjust the sweetness to your preference. For more tartness, add an extra squeeze of lemon or lime juice. And more simple syrup will increase the sweetness.
- Thin-skinned lemons that are heavy for their size usually have more juice.
- Chill the lemonade for at least an hour before serving for an ice-cold drink.
- Puree strawberries, raspberries, peaches, kiwi, or watermelon for other lemonade flavorings.
- Add dragonfruit puree for a simple Starbucks knockoff. Then add half a teaspoon of green coffee powder for even more authenticity and a caffeine jolt.
- Freeze the cut mango, then blitz it in the blender for a refreshing slushy, perfect for a hot summer day!
Make-Ahead and Leftovers
I love having a pitcher of mango lemonade ready when guests stop by. Mix it up and keep it covered in the fridge for up to a week. Give it a quick stir before serving to distribute the pulp evenly.
On the other hand, you can cut the mangoes and freeze the chunks. Then throw everything in the blender for unexpected guests.
Sometimes, I freeze leftovers in an ice cube tray, then pop the lemonade cubes out into a freezer bag. Chill your sparkling water, ginger ale, or other soda with the lemonade cubes for a refreshing twist.
What to Enjoy With Mango Lemonade
Mango lemonade is perfect on its own. But it’s also great for outdoor cooking with grilled shrimp kabobs or grilled salmon patty burgers.
More Tantalizing Mango Recipes to Try
Watch How to Make It
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This blog post was originally published in July 2016 and has been updated with additional tips, new photos, and a video.