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I know I promised the butternut squash penne recipe today, but I figured with the Super Bowl coming up in a few weeks I should give you some recipes you might use for the big game. A few years back I picked up this great little cookbook called Flavors by Pamela Morgan. I have really enjoyed this book. Pamela makes great desserts, breakfasts, salads, entrees, and even drinks. One of my favorite drinks is her Mango Lemonade. I love to make this drink, add a little fizzy water, and serve it up in margarita glasses rimmed with sugar.(It’s a really great little mock-tail) You could even turn it into a cocktail, like Pamela suggest, by adding vodka or tequila. So here’s the recipe:
Mango Lemonade (from Pamela Morgan’s Flavors)
- 2 large mangoes, about 2 pounds total
- 2 1/2 cups water
- 1 1/2 cups fresh lemon juice (from about 6 medium lemons)
- 1/3 cup plus 2 Tbls. sugar
- Fresh mint sprigs, as optional garnish
Peel, pit, an 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 2 cups 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 additional sugar if desired. Pour the lemonade over ice in tall glasses. Garnish with mint if desired and serve immediately. Makes 7 cups - serves 4 to 6.