This mango-lime lemonade is no ordinary mixed drink, but a balanced interplay of sweet mango, zesty lime and a hint of depth from the maple syrup. The texture of the puréed mango gives the drink body, while the lime provides the necessary kick. Not too sweet, not too sour – just the right measure for a hot day or as a non-alcoholic base for creative variations. Served with ice and a fresh mango slice as garnish, it becomes a drink that quenches more than just thirst.
Here’s what you need for the Mango-Lime Lemonade
2 ripe mangoes (approx. 400 g pulp)
4 limes (approx. 120 ml juice)
4 tbsp maple syrup (approx. 60 ml)
1 litre still water
Ice cubes for serving
1 fresh mango (sliced for garnish)
1 lime (sliced for garnish)
This is what matters
The trick lies in the purée: many blend the mango for too long, until it is almost liquid. This causes the natural texture to be lost, which gives the drink depth. It’s better to blend the purée only until it is creamy but still slightly chunky. This way, a hint of fruit flesh remains – that’s what makes the difference between a simple lemonade and a drink with character. Those who prefer it extra aromatic can briefly pan-fry the mango pieces in a little maple syrup before blending. This caramelises the fruit sugars and gives the drink a smoky note.
Variations
- Mango-Lime Spritz — For a sparkling variation, use 200 ml soda water instead of still water. This gives the drink more lightness and a fine effervescence. Especially good with a pinch of salt on the rim of the glass – this enhances the sweetness of the mango.
- Mango-Lime Sour — Those who like it alcoholic can add 4 cl white Rum or Reposado Tequila to the purée and shake everything with ice in a shaker. The result is a fruity Sour with an exotic twist. Finish with a splash of lime juice and serve without ice.
- Spiced Mango Lemonade — A pinch of ground cardamom or freshly grated ginger in the purée gives the drink a spicy note. Especially good paired with a garnish of fresh mint.
Frequently Asked Questions
Can I also use frozen mango?
Yes, frozen mango works well, but it often contains less pulp and more water. Therefore, the quantity should be increased by about 20 % and the maple syrup adjusted slightly, as frozen fruit tastes less sweet. The purée will be a bit thinner, but this can be balanced out with less water.
How long does the lemonade keep in the fridge?
The lemonade keeps in the fridge for about 2–3 days, but the purée will settle over time and the flavours will fade. It’s best to prepare it fresh and serve within 24 hours. If you want to store it longer, keep the purée and water separate and mix just before serving.
Can I use honey instead of maple syrup?
Honey works, but it has a stronger inherent flavour and is less liquid. Therefore, it should be diluted with some warm water beforehand to achieve the same sweetness as maple syrup. Mix about 3 tbsp honey with 1 tbsp water, then use it like maple syrup.
