Mango lemonade

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
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

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