Mango Lemonade Recipe
I love Kesar mangoes. The fruit is so soft and juicy that we usually just cut them in halves and scoop the flesh out. Unfortunately, I think my eyes were bigger than my stomach at the Asian market this week, when I bought two cases of mangoes. To put a dent in my stockpile, I made mango purée, cooked it in sugar to enhance the flavor, then mixed it with regular lemonade.
I added cardamom to give a more exotic twist to this already tropical drink. If you're looking for something special to serve for your Memorial Day weekend barbeque, mango lemonade could be it. And to satisfy the adult palate, you could always spike it with rum!
Yields: 10 servings1-3/4 cups superfine sugar (or granulated sugar), to taste
4 to 5 ripe Kesar Mangoes
1 cup lemon juice, freshly squeezed
2 quarts ice cubes
2 quarts filtered water (or any carbonated water)
½ teaspoon mango extract, optional
1/8 teaspoon cardamom extract (see tips), optional
Peel and pit the mangoes; gather the flesh and the juices.
In a saucepan, combine the sugar, mango flesh and gathered juice. Bring to boil and stir to dissolve the sugar. Lower to a simmer and cook for about 3-4 minutes. Allow to cool to room temperature, then cover and refrigerate until chilled. Turn the mangoes into a smooth purée using a blender or hand-held blender. You might want to add a little water for a smoother flow. Add cardamom extract and mango extract (if used).
Strain through a medium-mesh sieve. Discard the solids (if any) to remove any fibers. Set aside.
When you're ready to serve, combine the mango mixture, lemon juice and ice cubes in a large pitcher. Complete with water.
Serve over more ice in pretty glasses.
Slice fresh mangoes (or lemons) for decoration.
It's so refreshing!
This recipe yields a little more than 2 quarts of beverage.
I prefer using superfine sugar. It's fine-grained sugar and it dissolves much more quickly than the regular granulated kind.
I used fresh mangoes. You could also use canned mango pulp because the mangoes are picked at the peak of ripeness, which guarantees a consistent result. I usually get this at the Indian store but you can also get it online. I prefer the Kesar mango variety, which is much smaller than the Alphonso kind and much sweeter. You also might need to check the level of sweetness with canned mango.
If you don't have cardamom extract (I buy mine at an Indian store), you can grind cardamom seeds** into a fine powder, using a mortar and pestle. Crush all the nits and gather about 1 teaspoon.
** It's very easy to extract the seeds from a cardamom pod with a mortar and pestle. Pound the pod several times and the pod will release its seeds. Pick out the shells and discard them.
I used filtered water but you could also use any carbonated water such as seltzer water (no salt added).
Check out the link for more mango recipes.Published By: on May 30, 2011.