Winter strongly hangs on in Northern Michigan until well into May. Notoriously we will still have frost warnings until mid-June some years. Right around the beginning of April I start wanting garden fresh foods and light beverages to help ward off the late winter season blues. You can start finding different seasonal produce available in grocery stores around this time – like mangos. These delicious sweet fruits are a bright spot in our roller coaster springtime weather.
If you have fresh mangos available I highly recommend taking the time to prep them rather than going for the pre-frozen fruit at the grocery store. If you’re in a pinch for time (and energy) the pre-frozen fruit works fine! I just find it’s more delicious with fresh fruit. If prepping your own you will want to chop into one inch chunks and flash freeze on a baking sheet. For one batch of lemonade you’ll want approximately 16 ounces or about 3 cups of frozen pieces.
I do find that mangos make this recipe a bit thick; you may add water or coconut milk to thin to your desired consistency. Also, you may substitute honey or maple syrup for granulated sugar in this recipe. After blending you will want to enjoy immediately. Due to the nature of the ice in this recipe it will not keep well as leftovers.
- 16 ounces of frozen mango pieces
- 1 cup of sugar
- 2 cups of lemon juice
- 1/2 cup of water (if needed)
- Garnish suggestions: lemon juice and sugared rim, lemon and/or lime slices or fresh strawberries.
- Add mango, sugar and lemon juice to blender.
- Blend until smooth. If the frozen lemonade is too thick you can add water until you reach desired consistency.
- Serve immediately with desired garnish and enjoy!