Warm days and warm nights call for my mango ginger lemonade. A rich and subtly sweet lemonade with a ginger kick.
I made some on Memorial Day for my family and friends, some requested a little spike and others preferred to have it plain as is. For some spike, I’d suggest adding either vodka or a white rum. Vodka will just add the kick you need, but as white rum is mostly sugar cane based it will add another dimension to the lemonade, really round out the flavor.
I used champagne mangoes which are also called Atualfo mangoes in Mexico, or honey or baby mangoes. They are small kidney shaped with golden yellow skins and velvety flesh and have an intensely sweet taste when ripe. The pit in the middle of the fruit is flat, so it’s easier to cut and extract the flesh. If you need help on how to slice or dice a mango click here.
No one loves mangoes more than my friend Corrine, Meeting and Event Planner and owner of Absolute Events by Corrine. She almost lost it when I told her I was making my mango ginger lemonade at a time when she would be unable to partake in it. Corrine was busy traveling, without me, in London – my home! You know, it has just occurred to me that creating this lemonade at a time when Corrine couldn’t enjoy it too might have been a subconscious lash out to punish her for traveling without me! Gosh, aren’t I a meanie?! Let’s ignore my sadistic nature and concentrate on how wonderful this mango ginger lemonade is. It’s superb. So go get the ingredients and make some this weekend.
- 1/3 cup fresh ginger
- Juice of 8 meyer lemons
- 4 champagne mangoes
- 42 fl oz water
- 1 1/2 cups agave
- Ice to serve
- Grate ginger until you have enough to fill 1/3 of a cup.
- Pour lemon juice into a pitcher and add ginger. Stir and set aside.
- Slice off one whole side from one of the mangoes and set aside.
- Extract as much of the flesh of the rest of the mangoes as you can in the most efficient way you can and then place the mango flesh in a blender, top with a couple of tablespoons of water and then blend on the lowest setting on your blender. Leave in blender and set aside.
- Add water and agave to lemon and ginger and stir.
- Taste to check intensity of ginger, if you prefer a strong ginger taste, let your ingredients stand for 15-30 mins.
- Once you have your desired ginger intensity, pour ingredients into blender with mango puree.
- Blend on lowest setting until ingredients are fully mixed.
- Slice set aside mango and place on skewers.
- To serve, pour your mango ginger lemonade over ice and garnish with a mango skewer.