Think of the combination of mango juice and lemonade as something much better than either one by itself. It is the type of drink that helps everyone deal with hot weather since it is fruity, bright, and refreshing. A basic syrup is made from mango pulp, lemon juice, and sugar water. It is then refrigerated and mixed with cold water anytime you want a drink. This kind of drink feels like something nice after a lazy afternoon. If you give it a try, you’ll probably have a jar of the syrup in your fridge all year.
Mango Lemonade
Okay enough of saying again and again about my love for all things lemonade. I have made them with quite a few fruits. Since it is mango season, how can i resist the urge of making a mango lemonade. So I finally made it and it was one wonderful drink. Now I am making and keeping the syrup in my fridge always so I can mix up this drink whenever I need it.
Jump to:
About Mango Lemonade
It’s not as simple as putting fruit in a blender. The flavor is always perfect because of the subtle composition of this recipe. The mango is pureed to get a smooth pulp. After creating a sugar syrup that is just thick enough to dissolve the sugar, you mix the two with fresh lemon juice. Store that as your base.
I started cooking this because at home, ripe mangoes stack up quickly during the season and not all of them are still firm enough to cut. They’re perfect for combining, so this lemonade seemed to be an ideal way to use up some of them. To be honest, it’s better than anything in a bottle plus it’s efficient and waste-free. There’s something satisfying about having a jar of this in the fridge. It looks like you’re ready for summer.
And the best part? Every time you mix, you control the balance, so no two glasses will taste the same. It’s versatile without being picky, exactly what a summer drink should be. And once you’ve got it, you’ll no longer need to measure, just taste and adjust simply. To be honest, it’s one of those small elements that have a big influence.
Similar Lemonade Recipes
Why this recipe works
This recipe works because it involves simple chemistry. Mangoes are thick and tasty. Lemons are both fresh and energetic. You put in some work once to store the syrup, and then it takes only 10 seconds to pour a glass. That’s the kind of simplicity I prefer for summer cooking.
Why I like this recipe – It reminds me of growing up. Lemonade was our go-to option for anything from thirst to boredom. However, the mango season had its own unique spirit. Mangoes represented sticky hands, the aroma of summer in every room. This recipe has the feel of those two memories combining to create something familiar and nostalgic. It’s also the one beverage on which my entire family agrees. My niece asks for it. My mom drank it without complaints. When friends visit, I serve them from the fridge. It’s basically summer in a glass, and once you taste it, there’s no going back.
It is not necessary to use a blender or clean up after each sip. And, let’s be honest, nothing in a bottle can compare to the freshness and flavor of real fruit. You can taste every part of it.You can adjust the punch, lightness, acidity, and sweetness as desired.
Ingredients
Mangoes (2 cups, peeled and chopped): For the best flavor, use ripe, sweet mangos. Choose kinds like Alphonso or Banganapalli that are juicy and naturally flavorful, but do not contain too much fiber. Peel, chop into pieces, and blend until smooth. This is the heart of your lemonade, so choose high quality fruit, it makes all the difference.
Lemon Juice (3 tablespoons, freshly squeezed): Freshly squeezed lemon juice gives the drink a fresh, bright flavor. Unless you have no other options, avoid using bottled products because they lack the crispness and smell. Adjust the amount according to how acidic you like your lemonade.
Sugar (¾ cup): This provides heaviness and sweetness that match the mango and lemon. Use standard white sugar, which dissolves quickly in water. If your mangoes are particularly sweet, begin with a little less and adjust to taste.
Water for Syrup (¾ cup): Combine this with sugar to make a basic syrup. Heat the two together until the sugar has completely dissolved. Bring to a boil, then turn off the heat. You don’t want a thick syrup, just enough to combine the flavors and smooth out the mixture.
Cold Water (as needed, for mixing): This is what you will stir into the syrup before serving. If possible, use cold, filtered water; it will make everything taste fresher and more refreshing. The more water you use, the lighter the drink becomes. Adjust the flavor according to your mood or desired strength.
Ice Cubes (as needed): Ice is not only used to chill; it also somewhat dilutes the syrup as it melts, softening the flavor in a pleasant way. Pour a few cubes into your glass before adding the syrup and water. Makes the drink instantly more refreshing, especially on really hot days.
Hacks
1. Freeze it for later:
Pour the mango lemonade syrup into an ice cube tray and freeze. Once frozen, drop a few cubes in a glass of cold water and stir. It’s a lazy day lifesaver, no measurement or mixing required, just instant refreshment. Perfect for when you’re in a hurry or too lazy to do anything.
2. Add mint for a refreshing twist:
If you want to create an extra cool, spa-like environment, add a few mint leaves to the syrup or crush some fresh ones in your glass. It adds a crisp, fresh flavor to the lemonade while also perfectly complementing the sweetness. Mint and mango go surprisingly well together.
3. Strain to achieve a smoother finish:
Not everyone likes pulp in their drinks. If you want a smoother texture, drain the mango puree before adding it to the syrup. You’ll get a cleaner, thinner consistency that’s still flavorful but easier to drink if you don’t like thick drinks.
4. Make it sparkly:
Replace the cold water with chilled soda or sparkling water. Your mango lemonade instantly transforms into a sparkling, refreshing version. It’s perfect for parties or when you want to make a drink feel extra special without putting in too much effort.
Mango Lemonade (Step by Step Pictures)
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| Take some ripe mangoes |
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| Peel em |
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| Slice them |
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Take your rest of ingredients |
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| First puree your mangoes smoothly |
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| Just like this, set aside |
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| Take sugar in a bowl |
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| Add in some water |
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| Heat this up |
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| Let it get dissolved and bring to boil once and turn off |
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| Add in lemon juice |
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| Give it a good stir |
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| Add puree mango pulp |
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| Mix well |
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| Pour into jug, this is your syrup, Chill this till you need |
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| Now take a glass |
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| Add some icecubes |
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| Pour some syrup |
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| Add cold water |
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| Stir |
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| Serve |
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| Yummy it is.. |
Expert tips
Storage
Once your syrup has been made, transfer it to a clean glass container or airtight jar and refrigerate. It will be fresh for around 5 to 6 days. Just give it a little shake or stir before each use, as the mango pulp may settle to the bottom. If you make a large batch, freeze some in ice cube trays to make sure nothing goes to waste.
Serving:
This drink must be served chilled, no exceptions. The coolness adds to the pleasant nature. You may pair it with simple summer meals like sandwiches, poha, or a spicy dish of chaat. I also like pouring a glass in the late afternoon when the sun is too hot and you want something refreshing but energizing
Taste Before You Commit:
Mango sweetness varies widely, so don’t only follow the sugar measurement. Blend everything together until smooth, then taste and adjust the syrup as needed. If it is too sweet, add more lemon. If it’s too acidic, add a bit extra syrup or sugar. This recipe is adaptable; use it as a guide, not a rulebook.
Tiny Tweaks, Big Difference:
If your mangoes are very sweet, a small teaspoon of salt might help balance the flavors. Also, if you want a smoother drink, filter the syrup after mixing. I prefer a little texture, but it all depends on what you enjoy drinking. Make it yours.
FAQ
Q:Can I use store-bought mango pulp?
Yes, you can. Just make sure it isn’t already sweetened, as this may affect the balance of flavors. If the syrup is sweetened, remove or eliminate the sugar and adjust to your liking. Although the texture is slightly smoother than that of fresh mangoes, it works nicely.
Q:What if I don’t have lemons?
If you prefer something sweeter and milder, fresh orange juice is a good option. It lacks the strong citrus edge of lemon or lime, but it complements mango and lends the drink a gentle, mellow flavor. If you still want some zing, add a splash of vinegar or a little teaspoon of citric acid to restore acidity.
Q:Can I add herbs or spices?
Definitely. Mint is a must have due to its refreshing taste and cooling impact. A pinch of grated ginger provides a warm, spicy flavor. A tablespoon of black salt makes it more like an Indian street drink. Experiment until you find your variety.
Q:Can I make this into a slush?
Yes, and it is fantastic. Instead of adding water, combine the mango lemonade syrup and plenty of ice. You’ll get a thick, chilly drink that looks similar to a tropical granita. Perfect for hot days or when you want something that tastes like a dessert rather than drink.
Variations
Add Strawberries for a Twist: Combine a handful of fresh strawberries with the mangoes for a more vibrant, tropical flavor.
Use Sparkling Water for Fizz: Replace plain cold water with sparkling or soda water. That little bit of fizz makes the drink feel more refreshing.
Spice It Up Street-Style: A sprinkle of chili powder and black salt adds a powerful, desi flavor.
Freeze into Popsicles: Pour the syrup into popsicle molds and freeze to make icy pleasures.
More Mango Recipes
📖 Recipe Card
Mango Lemonade Recipe
Think of the combination of mango juice and lemonade as something much better than either one by itself. It is the type of drink that helps everyone deal with hot weather since it is fruity, bright, and refreshing. A basic syrup is made from mango pulp, lemon juice, and sugar water. It is then refrigerated and mixed with cold water anytime you want a drink. This kind of drink feels like something nice after a lazy afternoon. If you give it a try, you’ll probably have a jar of the syrup in your fridge all year.
Servings: 4 servings
Calories: 196kcal
Instructions
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Pre-prep – Start with the mangoes. You’ll need around 2 cups of ripe ones, peeled, chopped, and ready to mix. Take out your blender, a small saucepan for the syrup, and a clean jug or bottle for storing the final product. Also, roll and juice a few lemons to make everything easily available when needed. This process is made easier with a simple setup.
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Making the syrup – Blend the mangos till smooth and thick. No lumps. Put it aside. Mix ¾ cup sugar and ¾ cup water in a saucepan. Warm it over low to medium heat until the sugar has completely dissolved and the mixture begins to boil. Turn off the heat and immediately add the lemon juice. Now, mix in the mango puree until everything is combined, it should be golden, glossy, and smell great. Pour this into a container and refrigerate. That’s your homemade mango lemonade syrup, ready for use.
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Serving the lemonade – When ready to serve, fill a large glass with ice cubes. Pour in 3 to 4 teaspoons of chilled mango syrup. More if you like it stronger; less if you want it lighter. Add cold water, stir thoroughly, and that’s all. No fuss, no blender—just a cold, delicious drink in seconds. Perfect for hot afternoons or unexpected guests.
Nutrition
Serving: 1servings | Calories: 196kcal | Carbohydrates: 51g | Protein: 1g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 4mg | Potassium: 151mg | Fiber: 1g | Sugar: 49g | Vitamin A: 893IU | Vitamin C: 34mg | Calcium: 11mg | Iron: 0.2mg
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