Mango Lemonade 4 ways to enjoy!
Let's add a little mango to life! This is an easy refreshing summer drink that doesn't require any ice. You can make your own sorbet or purchase your favorite brand from the store. Recipes for sorbet and lemonade are listed below. If you are making the sorbet remember to make it a day ahead. It will need time to freeze.
1 1/2 cups of fresh lemon juice
1 cup of simple syrup (can replace with agave or honey or 3/4 cup Splenda for the diet version)
51/2 cups of water
Mango Sorbet Ingredients
Fresh Mangos about 2 lbs cut into bite size pieces
or 2 cups of frozen Mangos ( usually found in frozen fruit aisle)
1/2 cup of simple syrup ( agave, honey or splenda will work as well)
1 tablespoon of grated lime
Pinch of salt (optional)
1 tsp of lemon juice
Simple Syrup Ingredients
11/2 cup sugar
1 cup water
Simple syrup is very easy to make and is used when adding sweetness and not grit. This is why it is popular in mixing drinks. You can make as much and you want and store in a mason jar as I do for use when needed. Store in the refrigerator it will last about 3 months. If you want to save time you can use honey or agave to sweeten your lemonade.
Coconut Cream (Not milk. This cream is usually found in a can in the grocery store)
Sparkling or Mineral water
Lime or Tajin for garnishing
Any other ingredient you feel will go good with your mango lemonade 😊
SIMPLE SYRUP INSTRUCTIONS
Combine the sugar and water in a saucepan and heat until the sugar dissolves. Simmer for a further 15-20 minutes until you get a sugar syrup. Pour into a glass jar/bottle. Let it cool completely and for best results, chill in the fridge until you need it.
Make the simple syrup and set aside and let it cool. Squeeze the lemons to get 1 cup of lemon juice. You can strain to remove the pulps but I do like them. When the simple syrup has cooled add to the lemon juice and stir. Add the water. You can also make it sparkling by adding seltzer water instead of regular water.
Set the lemonade in the refrigerator and let it cool. You want to assemble your Mango Lemonade using cold ingredients. When ready to serve using a scooper place scoops of your mango sorbet into your favorite glass. Add the cold lemonade to the sorbet and garnish with a few mint leaves or top with a few sprinkles of taJin.
MANGO SORBET INSTRUCTIONS
Place fruit in a food processor or ice crushing blender.
Pulse to crush the fruit into small pieces and add the simple syrup, honey or agave a tablespoon at a time (while pulsing) to create a smooth sorbet-like paste.
Add a squeeze of lemon juice and run the blender for a few seconds to mix.
Spoon into freezable container and freeze overnight or a least 3-4 hours till frozen. I use a loaf pan and large ice tray to make sorbet ice cubes.. Great touch for parties and special events.
This is a good recipe for stand alone sorbet as well.. You can also add 1/2 cup of heavy whipping cream before freezing to give it a creamy consistency. Yes, use coconut or almond milk for a non dairy version.
For mango lemonade use a mini ice cream scooper and make balls for your glass. If you are not drinking right away or making more then one, you can make balls ahead of time and place on tray and back into freezer until ready to use. When ready place balls into glass and pour the cold lemonade on top. Garnish with a lemon wedge and you are in for an amazing taste explosion. You can also use sparkling water or coconut water instead of lemonade as shown in the video.
For the mango coconut lime I used a large sorbet cube, lemonade, coconut cream and garnished with grated lime.
Please watch the short video really easy to follow with extra tips..