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Beverage

Limonada con Mango: Refreshing Mango Limeade

Original name: Limonada con Mango (Mango Limeade)

A tall glass of mango limeade garnished with lime wheel and mint sprig, showing layers of yellow-orange liquid and ice cubes.
Prep
10 minutes
Cook
0 minutes
Servings
4
CubanEasySnackBeverageVegetarianVeganGluten FreeDairy Free

About this dish

This Cuban-inspired limonada con mango is a vibrant blend of tangy lime and sweet mango, perfect for hot days. The mango adds a tropical twist to the classic limeade, making it a family favorite that's both refreshing and simple to make.

Ingredients

UK and US measurements are both included for every recipe.

Ripe mango, peeled and chopped

fruit

2 cups (about 300 g)

Imperial measurement: 2 cups (about 10.6 oz)

Fresh lime juice

fruit

1/2 cup (about 4 limes)

Simple syrup or granulated sugar

seasoning

1/4 cup simple syrup or 1/4 cup sugar, adjust to taste

Cold water

liquid

2 cups

Ice cubes

other

2 cups

Lime slices, for garnish

fruit

4 slices

Fresh mint sprigs, for garnish

herb

4 sprigs

Method

1

Blend mango

2 minutes

In a blender, combine the chopped mango and lime juice. Blend until completely smooth.

2

Strain mango mixture

3 minutes

Pour the mango-lime puree through a fine-mesh strainer into a large pitcher, pressing with a spatula to extract as much liquid as possible. Discard the fibrous pulp.

3

Sweeten and dilute

1 minute

Add simple syrup and cold water to the pitcher. Stir well until fully combined. Taste and adjust sweetness if needed.

4

Serve

2 minutes

Fill glasses with ice cubes. Pour the limonada over the ice. Garnish each glass with a lime slice and a mint sprig, if desired. Serve immediately.

Equipment

  • Blender
  • Fine-mesh strainer
  • Large pitcher
  • Spatula
  • Knife and cutting board

Nutrition facts

360 kcal
Calories
1 g
Protein
38 g
Carbohydrates
0.5 g
Fat
2 g
Fiber
15 mg
Sodium

Tips

  • Use ripe, sweet mangoes for the best flavor.
  • If.
  • If your mangoes are less sweet, you may need a little extra sugar or syrup.
  • For a spicier kick, add a pinch of chili powder or a few slices of jalapeño before blending—it pairs surprisingly well with lime and mango.
  • To make a more refreshing version, use sparkling water instead of still water for a fizzy twist.
  • You can prepare the mango-lime base in advance and refrigerate for up to 2 days, just add water and ice when ready to serve.

Serving suggestions

  • Serve in tall glasses over ice for a cooling treat. It's perfect alongside light eats like Cuban sandwiches, tacos, or grilled seafood.

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Elena Cardenas

Recipe by

Elena Cardenas

Specialises in Cuban cuisine

Elena makes black beans with sofrito and a bay leaf. She is a bean queen.

Describe yourself in three words: Beany, sofrito-y, bay leaf.