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CATEGORY CUISINE TAG YIELD
Jewish 1 Servings

INGREDIENTS

2 lg Mangoes; about 2 pounds total
2 1/2 c Water
1 1/2 c Fresh lemon juice; (from 6 medium lemons)
1/2 c Sugar; plus
2 tb Sugar
Fresh mint sprigs; as optional garnish

INSTRUCTIONS

Source: New York Daily News - June 3, 1998 >From " Pamela Morgan's Flavors"
Makes: Approximately 7 cups
Peel, pit and chop the mangoes. In a food processor, puree the mango,
stopping once or twice to scrape down the sides of the work bowl. There
should be about two cups of puree.
In a pitcher, combine the mango puree, water, lemon juice and sugar; stir
well to dissolve. Cover and refrigerate until very cold, at least 5 hours
and preferably overnight.
Taste, and add more sugar if desired. Pour lemonade over ice in tall
glasses. Garnish with mint.
Posted to JEWISH-FOOD digest by Bella Parnes <bparnes@aabgu.org> on Jun 4,
1998

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