Source: New York Daily News - June 3, 1998 >From " Pamela Morgans 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 JEWISH-FOOD digest by Bella Parnes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1634g)|
|Recipe Makes: 1|
|Calories from Fat: 10 (1%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||1 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 22.7mg||1 %|
|Potassium 1337.1mg||35 %|
|Total Carbohydrate 492.7g||145 %|
|Dietary Fiber 9.6g||39 %|
|Sugars, other 483g|
|Protein 4.2g||6 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1858
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!