It’s mango season! I discovered recently that my picky-non-fruit-eating child actually likes mangoes…so we’re currently all about the mango recipes (side note: one of the best, most ridiculous kitchen gadgets I don’t regret spending money on is my mango slicer. I’m not much for one-use gadgets but that thing is a miracle and I no longer live in fear of slicing off my thumb.)
It’s around this time every year that I miss the fresh lemons I had easy access to in Southern California. We had three lemon trees at our house and couldn’t even give away all the lemons they produced. So I used to make fresh lemonade — oh my goodness. There really is nothing like it.
Since I now have to pay for my lemons, I don’t make fresh-squeezed lemonade anymore…but I do make it with lemon juice, which is almost as good. Last summer, we were loving Sweet Peach Lemonade, so this spring we decided to vary it a bit and try the mango.
- 1 c water
- 1 c sugar
- 1 c lemon juice
- 1 c pureed mango (approximately 2 mangoes)
- 1 c water
- Combine 1 c water and 1 c sugar in saucepan.
- Stir and heat until sugar is dissolved and water looks clear.
- Remove from heat and add in lemon juice.
- Stir in 1 c pureed mango and 1 c water.
- Chill and serve.
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