Ingredients
Method
- In a medium saucepan, combine the mango, sugar, water, lime zest, and sea salt. Bring to a very gentle simmer over medium-low heat and cook for 6–8 minutes, just until the mango softens but does not break down. Remove from heat, add the grated ginger, and let steep off heat for 2 minutes.
- Strain the syrup through a fine-mesh sieve into a bowl or measuring jug. Let the liquid drip naturally — do not press or force pulp through the sieve. Discard the solids and let the syrup cool completely.
- Juice the lemons until you have 240–300 ml of fresh lemon juice. Add lime juice — start with 1 Tbsp and adjust to taste. Mango needs lime for brightness and structure.
- Add lime juice — start with 1 Tbsp and adjust to taste. Mango needs lime for brightness and structure. If needed, adjust sweetness with plain simple sugar syrup — avoid adding granulated sugar directly.
- Refrigerate for 1–2 hours until fully cold and flavors are integrated.
- Fill glasses with ice, pour over the mango lemonade, and garnish with lemon slices and fresh mango cubes.
Notes
• Mango should soften, not dissolve — this keeps the drink clean and drinkable.
• Lime juice is not optional here; it sharpens mango’s natural sweetness.
• Always strain gently — pressed mango pulp makes the lemonade heavy and dull.
• Lime juice is not optional here; it sharpens mango’s natural sweetness.
• Always strain gently — pressed mango pulp makes the lemonade heavy and dull.