Mango Lemonade

Photo: flickr user Nikchick

Ingredients

2 pounds lrg Mangoes, about 2

2 1/2 cups Water

1 1/2 cups Fresh lemon juice, (from 6 medium lemons)

1/2 cup Sugar, plus

2 tablespoons Sugar

Fresh mint sprigs, as optional garnish

Preparation

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.