The BEST Mexican Drink Recipe Mangonada | Easy Mango Lemonade Recipe

tamarind paste

🥗Healthier: date paste

💰Cheaper: brown sugar

Date paste provides natural sweetness with fewer calories.

chili powder

🥗Healthier: cayenne pepper

💰Cheaper: paprika

Cayenne offers similar heat with a different flavor profile.

chamoy sauce

🥗Healthier: salsa verde

💰Cheaper: hot sauce

Salsa verde adds flavor without added sugars.

sugar

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup has a lower glycemic index.

Take 1.5 cups of cane sugar and pour it into a bowl.

Add 8 cups of warm water to the bowl and mix until the sugar dissolves.

Peel the skins off 4-6 lemons using a potato peeler and add the skins to the sugary water.

Let the mixture sit for 15 minutes to enhance the flavor.

Slice the lemons and juice them, aiming for 3/4 to 1 cup of lemon juice.

Peel and chop 2 large mangoes into smaller pieces.

Remove the lemon skins from the sugary water and add the mango pieces to the blender.

Pour the lemony water into the blender with the mangoes and add the lemon juice.

Blend until smooth, then strain if making lemonade, or keep the pulp for mangonada.

Fill jars with the blended mixture and chill until cold, preferably overnight.

Prepare to assemble the mangonada by gathering tajín and chamoy sauce.

Dip the rim of a cup in chamoy and then sprinkle tajín on the rim.

Pour the mango lemonade mixture into the cup and top with more mango pieces.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary