Mango Lemonade

This delicious tropical lemonade is easy to mix together with a homemade honey mango syrup.

Course Non-Alcoholic Drink

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 393kcal

Ingredients

Honey Mango Syrup

2 cups diced mango fresh or frozen
2 cups water
1½ cup honey

Mango Lemonade

2 cups fresh lemon juice from about 8-10 lemons
1½ to 2 cups honey mango syrup to taste
4 cups water

Instructions

First, make the honey mango syrup. In a medium saucepan, cook mango and water over medium heat until it reaches a boil. Change the heat to low, and cook for 15 minutes more, stirring occasionally, until mango is pulpy. Remove from heat.
Strain liquid through a fine-mesh strainer. Discard the solids. While still warm, stir in the honey until dissolved. Let cool.
To make the lemonade, combine fresh lemon juice and 1½ cups of honey mango syrup in a pitcher. Stir in the water. Add more syrup, if you prefer a sweeter flavor. Refrigerate until ready to serve.

Notes

Sweeten to taste. Start with half of the mango syrup. Give your lemonade a taste test. Feel free to adjust the sweetness as needed. If you run out of syrup, add a bit more honey or plain sugar and stir until dissolved.

Fresh lemon juice: Fresh citrus is always the best bet when making homemade lemonade. Trust me, it is very worth the effort to juice them — the bottled concentrate just doesn't taste as nice! I've tried it so you don't have to. You will need about 8-10 lemons in order to have enough juice for this recipe.

Extra syrup? Store the honey mango syrup in a food-safe, airtight container for up to 2 weeks. You can make it ahead of time and put together the lemonade another day for the freshest flavor.

Other sweetener options: Instead of using honey, you can use agave nectar or even white sugar. Just make sure you stir until the sugar has dissolved.

Nutrition

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