| 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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