Creamy Mango Lemonade

Ingredients

• 2 cup fresh mango (Diced; thawed frozen mango may be substituted. Reserve extra chunks for topping if desired.)
• 0.5 cup half-and-half (Add more as needed for a thick but pourable blending consistency.)
• 14 oz sweetened condensed milk (One 14-ounce can.)
• 1 cup fresh lemon juice (About 6–8 lemons.)
• 2.5 cup water
• ice (For filling the pitcher and serving over ice.)
• fresh mango chunks (For topping.)
• lemon wedges (For topping, if desired.)

Steps

1. 1

   Add the diced mango, half-and-half, and sweetened condensed milk to a blender.

2. 2

   Blend until the mixture is completely smooth and creamy. If it is too thick, add additional half-and-half a little at a time until it is thick but pourable.

3. 3

   If desired, reserve a small amount of the mango mixture to spoon onto or into the lemonade glasses as a topping.

4. 4

   Pour the remaining mango mixture into an 80-ounce pitcher.

5. 5

   Add the fresh lemon juice and water to the pitcher. Stir thoroughly until the ingredients are combined and the lemonade has a creamy, uniform texture.

6. 6

   Fill the pitcher with ice and top with fresh mango chunks. Add lemon wedges if desired.

7. 7

   Serve immediately over additional ice.

Notes

Use ripe mangoes for the best flavor. Thawed frozen mango can be used, though fresh mango provides the smoothest texture; using frozen mango directly makes the mixture thicker and may require additional liquid. To store leftovers, remove or skim out the ice, cover, and refrigerate for up to 2 days. The mixture may settle during storage, so stir well before serving. The author also notes that the lemon juice may be added directly to the blender if preferred.

Nutrition per serving

• drink
• non-alcoholic
• summer
• refreshing
• pitcher drink
• no-cook
• vegetarian
• gluten-free