A lemonade that not only quenches thirst but also gains a sharp depth from ginger, almost hidden beneath the sweet mango. Perfect for hot days when you need something more than just cooling. The trick lies in the timing: peel the ginger just before mixing to keep the heat fresh. Feel free to add a splash of soda water—it enhances the aromas even more.
And here’s what you need for the Mango-Ginger Lemonade
2 ripe mangoes (approx. 400 g flesh)
1 thumb-sized piece of ginger (approx. 5 cm)
4 limes (juice)
4 tbsp agave syrup (approx. 60 ml)
1 litre still water
Optional: 100 ml soda water
Key points
The ginger loses its heat if it sits too long with the purée. That’s why: peel and chop the ginger just before blending—then the heat stays fresh and biting. For a milder taste, soak the ginger in cold water for 10 minutes beforehand. Another trick: add some grated ginger fibre from the sieve back into the jug—it gives a visual boost and intensifies the aroma when drinking.
Variations
- Mango-Ginger Spritz — For a fizzy twist, fold in 100 ml Prosecco or dry sparkling wine. This makes the lemonade lighter and adds an elegant acidity. Garnish with a lime slice.
- Spicy Mango Lemonade — For a fiery kick, add 1 tsp freshly grated ginger directly to the jug and let it steep for 10 minutes before adding ice. Serve with a pinch of chilli powder on the rim.
Frequently asked questions
Can I prepare the lemonade in advance?
Yes, but without ice and soda water. The purée keeps in the fridge for 1–2 days but will become creamier over time. Stir well before serving and only then add ice and soda water.
Which mango works best?
Ripe, soft mangoes like the ‘Kent’ or ‘Keitt’ varieties. They are sweet and have few fibres. Too firm mangoes taste watery and don’t release enough aroma.
Can I replace the agave syrup?
Yes, with honey (use a bit more as it’s thicker) or simple sugar syrup. Agave syrup, however, dissolves best and doesn’t add any extra flavour notes.
