Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 larges | Mangoes; about 2 pounds total |
| 2½ cup | Water |
| 1½ cup | Fresh lemon juice; (from 6 medium lemons) |
| ½ cup | Sugar; plus |
| 2 tablespoons | Sugar |
| \N \N | Fresh mint sprigs; as optional garnish |
Source: New York Daily News - June 3, 1998>From " Pamela Morgan's Flavors" Makes: Approximately 7 cups
Peel, pit and chop the mangoes. In a food processor, puree the mango, stopping once or twice to scrape down the sides of the work bowl. There should be about two cups of puree.
In a pitcher, combine the mango puree, water, lemon juice and sugar; stir well to dissolve. Cover and refrigerate until very cold, at least 5 hours and preferably overnight.
Taste, and add more sugar if desired. Pour lemonade over ice in tall glasses. Garnish with mint.
Posted to JEWISH-FOOD digest by Bella Parnes <bparnes@...> on Jun 4, 1998