Ingredients:

  • 2 large ripe Mangoes (450g mango flesh)
  • 0.5 cup (120ml) Cold Filtered Water
  • 0.125 tsp Fine Sea Salt
  • 0.75 cup (150g) Granulated White Sugar
  • 1 cup (240ml) Freshly Squeezed Lemon Juice
  • Zest of 2 Lemons
  • 3 cups (710ml) Chilled Sparkling Water
  • 2 cups Ice Cubes
  • Fresh Mint Sprigs for garnish
  • Lemon Slices for garnish

Instructions:

  1. Peel and cube the mangoes. Place the 450g of flesh in a high-speed blender with 1/2 cup of water and sea salt. Blitz on high for 60 seconds until liquified. Pass the mixture through a fine-mesh sieve into a bowl, discarding fibrous solids to create a smooth mango puree base.
  2. In a small bowl, macerate the lemon zest strips with 150g of granulated sugar for 2 minutes to extract essential oils. Whisk in the 240ml of fresh lemon juice until sugar is fully dissolved.
  3. In a large pitcher, combine the strained mango puree and the lemon syrup. Stir vigorously to emulsify the fruit pectins and citrus oils. Slowly pour in the 3 cups of chilled water (still or sparkling) and stir gently.
  4. Fill glasses with ice cubes, pour the lemonade over the ice, and garnish with fresh mint sprigs and lemon slices.