Recipe - Mango Lemonade

2 lg Mangoes; about 2 pounds
total
2 One half cup Water
1 One half cup Fresh lemon juice; (from 6
medium lemons)
One half cup Sugar; plus
2 tablespoon Sugar
Fresh mint sprigs; as
optional garnish

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 JEWISHFOOD digest by Bella Parnes bparnes@aabgu.org on Jun 4,
1998