This Mango Lemonade recipe is made from scratch in a blender, without any simple syrup with only 3 ingredients. It's the perfect summer drink!
This fresh mango lemonade recipe is super easy, quick and is made in under 10 minutes without simple syrup. The flavors are brilliantly fresh, perfect for back porch swinging, back yard picnics, summer BBQs or give a tropical twist to your own neighborhood lemonade stand.
I like to add rum, tequila or vodka and turn this recipe into a refreshing summer cocktail too. It's perfect for an everyday drink, barbecues, birthday parties, holiday parties or baby showers. You can even freeze the blended mixture so that making homemade mango lemonade is easy any time of year.
This drink is bright, golden, beautiful and citrusy. The flavors are brilliantly fresh and it is one of the perfect way to enjoy this sweet summer tropical fruit. You might also love this mango overnight oats or mango mug cake recipe using fresh mangoes.
With this recipe you’ll learn a few tips for making the refreshing drink faster and more easily, plus we’ll help you find the perfect sweetness level for your taste with a ratio anyone can remember.
Why you'll love this recipe?
- Summer in a glass - What is more classic than an ice cold lemonade on a hot summer day? It gets a fruity makeover with fresh mangoes blended with it!
- No planning ahead - No simple syrup makes this drink a ready-to-go beverage when a craving strikes.
- Make ahead - We have included steps to make this freezer friendly making it a great way to enjoy for several months past summer season.
Skip the simple syrup
There is no need to turn on the stove for a simple drink! Traditional recipes involve making a simple syrup and then waiting for it to cool. This involves planning ahead!
Our favorite part of the recipe is that sugar is blended along with the tropical fruit, which skips the crucial step and makes it a simple blend and serve recipe.
Scroll down to the recipe card below for full information on ingredients and amounts.
The ingredients for homemade lemonade couldn’t be simpler! You can make it with just 3 ingredients:
- Mango - Select yellow or red colored fruits with no visible signs of green. It should feel very soft when pressed . A sweet fruit will not only make a tasty drink but also require less sugar.
- Lemons - Fresh lemons are essential for this recipe to get that great fresh squeezed taste.
- Sugar: White granulated sugar. Feel free to use raw honey, agave or coconut sugar are all great alternatives.
Substitutions & Variations
- Limeade - Replace lemon juice with lime juice for a true tropical twist!
- Sparkling - Use plain soda water instead of water.
- Spiked - Add a dash of rum, tequila, vodka or gin.
- Ginger - Blend a thin slice of fresh ginger along with the drink.
How to make?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
- Dice mango - Hold the fruit in one hand, stand it on the stem end on a cutting board, cut from the top of the fruit, down one side of the pit. Repeat with other side and you will end up with three pieces. Score the flesh with the tip of a pairing knife without going through the skin, and scoop the flesh with a spoon (Check out this short Youtube video that might be helpful on how to cut a mango).
- Add chopped mango and freshly squeezed lemon juice into a blender.
- Add sugar to sweeten.
- Add water and blend until smooth.
How to serve?
Pour mango lemonade into a tall glass filled with ice. This bright, golden colored drink looks more beautiful topped with fresh mint leaves, frozen raspberries, fresh basil leaves or a slice of lemon.
If are planning to serve in a pitcher with ice, then reduce the water.
How to make ahead?
You can make this mango lemonade ahead of time and chill in the refrigerator until ready to use. It can be refrigerated for up to 3 days.
- Pour the prepared mango lemonade into popsicle molds to make homemade popsicles.
- Alternatively, you can freeze the concentrate from this recipe and save it to make homemade beverage, any time. Follow the recipe as instructed without adding any water. Pour the blended concentrate into ice cube trays or into freezer bags and freeze for up to a month. Pop one or two cubes into water for a quick single serve drink. This is great way to prep ahead for a get together.
- Mangoes – Select sweet, ripe ones that are not fibrous.
- Sugar - Adjust depending on the sweetness of your mangoes.
- Water - The drink is slightly thick when blended due to the nature of the fruit. It gets diluted when served with ice.
- Best blender to use - We have had success with Vitamix or Nutri bullet for this recipe.
The flavor of bottled juice is not like freshly squeezed. Plus, it often has additives and preservatives. So, go for the fresh citrus!
Squeezing a fruit efficiently to get all of the juice out of it will save time and money. To get the most juice, you can roll the fruit firmly back and forth on your countertop before you cut it in half. Squeeze with your hands or using a citrus press.
Don't add ice to your pitcher. Chill the drink without ice and then pour over ice just before serving. Another great way is to freeze the concentrate from this recipe and then add into a pitcher with water, which is a great way to keep it cold without watering down.
You can but we recommend using fresh ones. The frozen variety are generally not as ripe and sweet and the fresh fruits available in the peak of summer season.
More mango recipes to try
- 1 cup chopped ripe mangoes
- ¼ cup lemon juice freshly squeezed
- ¼ cup +2 tablespoons sugar or to taste
- 2 to 3 cups water
- Add all ingredients into a blender and blend until smooth.
- Pour into a glass filled with ice cubes, garnish with fresh mint and enjoy!
(Use 2 cups water if serving with lots of ice and 21/2 to 3 cups if serving with very less ice - adjust sugar based on how sweet you like your drink)
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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