Mango Lemonade — Refreshing Summer Drink with Fresh Pulp

Why this recipe works

Mango lemonade is the perfect Pakistani summer drink — the citrus brightness of lemon cuts through Chaunsa's richness, creating something more refreshing than either ingredient alone.

What's great about this approach

• Hydrating — 90%+ water
• Naturally sweetened by Chaunsa
• Make in batches
• Crowd-pleaser

What to watch for

• Use fresh lemon juice — bottled doesn't work
• Strain the pulp for smoother texture
• Chill thoroughly

At a glance

Ingredients

• 1.5 cups Chaunsa mango pulp
• 1/2 cup fresh lemon juice (about 3 lemons)
• 1/3 cup sugar (adjust to mango sweetness)
• 4 cups cold water
• 8 fresh mint leaves + extra for garnish
• Pinch of salt
• Ice cubes
• Lemon slices for garnish

Best mango for this recipe: Nawabpuri Chaunsa or Mosami Chaunsa

Step-by-step instructions

1. Combine mango pulp, lemon juice, sugar, and salt in a blender.
2. Blend on high for 30 seconds.
3. Add water. Blend 10 more seconds.
4. Pass through a fine sieve into a pitcher (optional, for smoother texture).
5. Add mint leaves. Stir.
6. Refrigerate at least 30 min.
7. Pour over ice. Garnish with lemon slices and mint.
8. Serve cold.

Tips from our family kitchen

• Add slice of fresh ginger for spicy kick
• For sparkling version, replace half the water with chilled soda water
• Stores 2 days refrigerated (color darkens over time)

Frequently asked questions

Can I make this with bottled lemon juice?

Not recommended — fresh lemon makes a hugely better lemonade. Bottled tastes flat.

Can I skip the sugar?

If using very ripe sweet Chaunsa, you can. Most people prefer at least a couple of tablespoons sugar.

How long does mango lemonade keep?

2 days refrigerated, but flavor is best in first 24 hours.

Need fresh mangoes for this recipe?

Our 2026 harvest — hand-picked, naturally ripened, cold-chain shipped Pakistan-wide. Browse premium boxes

— The Malik family
1636/13-A, Pir Khursheed Colony, Multan, 66000, Pakistan