Mango lemonade is the most refreshing drink that you can make in your blender! Keep frozen mango chunks on hand, and with a few lemons and pantry stapes, you have something truly worthy of entertaining or just after a long day of yard work! Plus, I love that this lemonade recipe doesn’t require you to make a simple syrup. Read on for this super fast method!
Ok, either I accidentally got two four pound bags of frozen mango in my last grocery order, or I just really love mango. Wait, both are true! I have used my insane mango stash to make mango mousse for so many summer nights by the fire pit while the kids roast marshmallows for s’mores. Of course, I have the weird kids that want the ‘adult dessert’ and forego their stick with a marshmallow for bites of my own mango mousse, until they finally ask for their own jar. There’s a reason that recipe makes 4 small jars instead of 2, when this is a dessert for two site!
In the mornings, I have swirled mango into a mango banana smoothie for the kids to share while I try to ignore the fact that once again, the kids slept until 9am. I know how hard the transition back to school is going to be in the fall with our current schedule of 9-9 with the kids, but I can’t help it! We are having so much fun, and the sun stays up so late.
Back to two sweet glasses of sunshine, otherwise known as mango lemonade! I’m always looking for ways to minimize sugar intake, and when I use frozen fruit, it reduces the amount of granulated sugar in the drink.
Another amazing thing about this recipe is that we’re not making a simple syrup! Typically, lemonade recipes require you to make a simple syrup by dissolving the granulated sugar in hot water. Then, we have to wait for it to cool so we can make lemonade, but not with this recipe. We’re putting our blender to work instead.
- lemon juice: Fresh lemon juice is always best, especially if you use one of these lemon squeezers that also allows the oils from the lemon skin to drip into the juice. We need one full cup of lemon juice.
- water: Cold, filtered water makes the best lemonade.
- granulated sugar: We only need 6 tablespoons of granulated sugar, because we’re relying on the sweetness of mango to sweeten this lemonade.
- mango: Eight ounces of mango pieces is what we need–if they’re frozen mango chunks, it measures 2 cups frozen. If the mango is thawed or fresh, it measures 1 cup. This is because of all of the space between the frozen chunks in the measuring cup.
How to make mango lemonade:
- Gather the ingredients: fresh lemon juice, cold water, granulated sugar, and mango.
- First, we’re going to bypass the step of making simple syrup by blending the sugar in a blender. In the bottom of a blender, add the lemon juice, water and granulated sugar. Place the lid on the blender, and puree until the sugar dissolves completely, about 30 seconds.
- The fully dissolved sugar water will appear white, but that’s fine–it’s just all the extra air we whipped into it with the blender. Next, add the mango pieces.
- Blend the mango pieces very well into the mixture, until it’s smooth and creamy. It might take over 1 minute of blending to break up every piece of mango. If your mango is frozen, the lemonade might be a little slushy, which is so delicious on a hot summer day!
- Taste the lemonade for sweetness, and add any extra sugar at this step and blend again, if you think it needs it. This level of sweetness is perfect for my family. Divide into glasses, and serve garnished with lemon rounds and more mango pieces.
Can you add other flavors to this? Can we make this strawberry mango lemonade?
Yes, play with this mixture and add any flavors you love. To make this strawberry mango lemonade, add 1/2 cup of sliced strawberries and blend with the mango. Enjoy the beautiful ruby color!
What about pineapple mango lemonade?
Now you’re speaking my language, because I love the flavors of my mango pineapple smoothie and think it would be awesome in lemonade form. Same as above, add 1/2 cup of chopped pineapple to the blender when you add the mango pieces. It can be canned pineapple or fresh.
Which blender do you love the most?
I love talking about my blender. I have a Vitamix, and I love it so much. I’ve had it for nearly 10 years, and it’s still going strong. Even though my husband makes daily green smoothies, it has held up very well. I mainly use my blender to make this easy chocolate pudding recipe, instead of green drinks, hah!
- 1 cup lemon juice
- 1 1/2 cups cold filtered water
- 6 tablespoons granulated sugar
- 8 ounces chopped mango
1. In the bottom of a blender, pour the lemon juice, water and sugar.
2. Blend this mixture together for about 30 seconds to fully dissolve the sugar.
3. Add the mango pieces, and blend again until smooth, about 45 seconds - 1 minutes.
4. Taste the mango lemonade from the blender and see if it needs more sugar for you—we like a big, tart and tangy lemonade, so we think this is the perfect amount, but 8 tablespoons may your family more.
5. Divide into 4 glasses and serve.
lemon juice: Fresh lemon juice is always best, especially if you use one of these lemon squeezers that also allows the oils from the lemon skin to drip into the juice. We need one full cup of lemon juice.
water: Cold, filtered water makes the best lemonade.
granulated sugar: We only need 6 tablespoons of granulated sugar, because we're relying on the sweetness of mango to sweeten this lemonade. Eight tablespoons (or 1/2 cup) will make a sweeter lemonade, more similar to something you would buy at the store.
mango: Eight ounces of mango pieces is what we need--if they're frozen mango chunks, it measures 2 cups frozen. If the mango is thawed or fresh, it measures 1 cup. This is because of all of the space between the frozen chunks in the measuring cup.
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Amount Per Serving: Calories: 117Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 19mgCarbohydrates: 31gFiber: 1gSugar: 27gProtein: 1g