Best Mango Lemonade

Finding the perfect drink to cool down on hot summer days can feel impossible. After all, you want something that’s refreshing but not too sweet, easy to make when you’re already feeling overheated, and appealing enough that the whole family will actually drink it instead of reaching for sugary sodas.

Luckily, this mango lemonade hits all the right notes: it’s naturally sweet from ripe mangoes, has that perfect tart kick from fresh lemons, takes just minutes to blend together, and uses simple ingredients you probably already have in your kitchen.

What Kind of Mangos Should I Use?

For the best mango lemonade, you’ll want to use ripe mangos that give slightly when you press them but aren’t mushy. Popular varieties like Tommy Atkins, Haden, or Kent all work great for this recipe since they’re sweet and have that classic mango flavor. If your mangos are still a bit firm, just let them sit on your counter for a day or two until they ripen up. You can tell they’re ready when they smell sweet and fragrant near the stem end. Frozen mango chunks are also a solid option if fresh isn’t available – just thaw them completely before blending.

Options for Substitutions

This refreshing drink is easy to customize based on what you have in your kitchen:

• Fresh mangos: If fresh mangos aren’t available, you can use 1½ cups of frozen mango chunks (thawed) or even canned mango pulp. Just adjust the sugar since canned varieties tend to be sweeter.
• Granulated sugar: Feel free to swap with honey (use about ½ cup), maple syrup, or agave nectar. You can also try coconut sugar for a slightly different flavor profile.
• Fresh lemon juice: Bottled lemon juice works in a pinch, though fresh tastes better. You can also try lime juice for a mango limeade twist – just use the same amount.
• Water: For extra fizz, replace 2-3 cups of the water with sparkling water or club soda. Add it just before serving to keep the bubbles.

Watch Out for These Mistakes While Cooking

The biggest mistake when making mango lemonade is using unripe mangos, which will leave you with a tart, flavorless drink instead of the sweet tropical taste you’re after – make sure your mangos give slightly when pressed and smell fragrant at the stem end.

Another common error is not blending the mango completely smooth, leaving chunky bits that can clog your strainer and create an uneven texture, so blend for at least 60 seconds until completely pureed.

Don’t skip straining the mixture through a fine-mesh sieve, as this removes any remaining pulp and creates that smooth, restaurant-quality finish.

Finally, taste and adjust before serving – depending on your mango’s sweetness, you might need an extra tablespoon of lemon juice for tartness or a bit more sugar to balance the flavors perfectly.

What to Serve With Mango Lemonade?

This refreshing mango lemonade is perfect for hot summer days and pairs beautifully with light, fresh foods that won’t compete with its tropical flavors. I love serving it alongside grilled chicken or fish tacos, especially ones with a bit of spice since the sweet mango helps cool things down. It’s also great with summer salads, fresh fruit platters, or even a simple cheese and crackers board for an afternoon snack. For something more substantial, try it with barbecue dishes or Asian-inspired meals where the fruity sweetness complements the bold flavors perfectly.

Storage Instructions

Refrigerate: Keep your mango lemonade in a pitcher or airtight container in the fridge for up to 5 days. Give it a good stir before serving since the mango pulp tends to settle at the bottom. I like to make a big batch on Sunday and enjoy it throughout the week!

Freeze: This lemonade freezes really well in ice cube trays or freezer-safe containers for up to 3 months. Frozen cubes are perfect for adding to water bottles or blending into smoothies. You can also freeze it in popsicle molds for a fun summer treat.

Serve: If you’ve frozen your mango lemonade, just thaw it in the fridge overnight and give it a good shake or stir. The texture might separate a bit, but it comes back together easily. Serve it over ice and maybe add a fresh lemon slice for that extra pop of flavor.

Preparation Time	10-15 minutes
Cooking Time	5-10 minutes
Total Time	15-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-450
• Protein: 2-4 g
• Fat: 0-1 g
• Carbohydrates: 100-120 g

Ingredients

For the simple syrup:

• 1 cup water
• 3/4 cup granulated sugar

For the mango puree:

• 2 large ripe mangos (firm but yielding to the touch)
• 3 cups water

For the lemonade base:

• 3 cups water
• 6 tbsp lemon juice (freshly squeezed for best flavor)

Step 1: Prepare the Sugar Syrup

• 3/4 cup granulated sugar
• 1 cup water

Combine the granulated sugar and 1 cup of water in a saucepan.

Bring the mixture to a simmer over medium heat, stirring frequently, just until the sugar is fully dissolved.

Remove the saucepan from the heat and allow the syrup to cool completely.

This simple syrup will help the lemonade blend smoothly without any graininess.

Step 2: Blend the Mango

• 2 large ripe mangos, peeled and cut into cubes
• 3 cups water

Add the peeled and cubed ripe mangos and 3 cups of water to a blender.

Blend the mixture until it is completely smooth.

Once blended, pour the mango mixture through a fine mesh strainer or sieve into a large pitcher to remove any fibrous bits for a smoother texture.

Step 3: Combine and Serve

• 3 cups water
• 6 tbsp fresh lemon juice
• sugar syrup (from Step 1)

To the pitcher with the strained mango puree, add the remaining 3 cups of water, fresh lemon juice, and the cooled sugar syrup from Step 1.

Stir everything together until well mixed.

Serve the mango lemonade over ice for a refreshing drink.

I like to chill the pitcher for at least an hour before serving so the flavors mellow and combine nicely.