Looking for a fun and festive drink that’s non-alcoholic and perfect for Cinco de Mayo? I’ve got the winning combo today, these Chili Mango Limeades are everything! A little tangy, sweet and spicy – you can’t go wrong. I’m really digging this combination of flavors for the summer months. It’s a fun spin on your classic limeade or lemonade recipe you’d typically have. Experimenting with infusing flavors into the classics has become one of my favorite pastimes. Like when I made Matcha Green Tea Limeades from a few years back or these Ginger Limeade Mocktails. As you can tell, I do love me some citrus…
To make this limeade you’ll need a couple of ripe mangoes, I opted to use red mangoes. You can however use frozen mango pieces if that’s what you have on hand. Just add a bit of the water to it to really thin out the puree and get it as smooth as possible. To take it a step further I did strain my mango puree to remove any clumps. Totally optional but it will yield a smoother drink. Add your sweetener of choice, I used agave syrup for this but you can use a simple syrup using equal parts sugar and water or a sugar alternative like monk fruit. I don’t think maple syrup would be the right flavor for this, so avoid it if possible.
This will take at least 8-10 limes juiced to yield enough. (Don’t forget to zest before juicing!) Definitely get yourself a citrus juicer to make quick work of this step – trust me, you’ll save your hands a lot of strain. Once you have your sweetened puree and lime juice ready, add all of your ingredients together into a larger pitcher or half gallon mason jar. Give it a sir and taste to make sure the flavors are where you want them. Add more water if it’s too tart. Add more sugar if it’s still too tart. Remember though, once poured over ice it will dilute the flavor a bit more.
Rim your serving glasses with a bit of lime and dip in Tajin or a combination of chili powder, salt and some lime zest. Add ice and pour over your mango limeade, garnish with fresh mint or cilantro and a slice of lime (optional). Have fun and enjoy all summer long!
I hope you give this recipe a try and have a little fun in the kitchen spicing it up a bit this Cinco de Mayo! If you happen to make these Chili Mango Limeades, be sure to also snap a photo and tag me @PlantPhilosophy on Instagram using #PlantPhilosophy so I don’t miss seeing your post. I love to leave a comment and reshare my favorite recreations. Thank you very much for taking the time to follow along with my content and make my recipes!
Chili Mango Limeades
Yield 32 oz
A spicy kick on a classic refreshing limeade. Adding mango and chili takes this classic drink to the next level. Happy Cinco de Mayo!
- 8 oz Lime Juice
- ¾ cups Agave Syrup
- 2 cups Mango, fresh
- 4 cups Filtered Water
- 1 tbsp Lime Zest
- ¼ tsp Tajin, optional
- Tajin + Lime, to rim
- Cilantro, to garnish
- Cut and remove skin from fresh mango slices and add to a blender with agave and a cup of water. Blend until smooth.
- In a pitcher or half gallon mason jar, add all of your ingredients and stir together to evenly combine. Taste and adjust sweetness as needed. Add spice as desired.
- Rim your serving glasses with lime and dip in tajin or a mixture of chili powder, lime zest and salt. Fill with ice and top with mango limeade.
- Garnish with fresh cilantro or mint and a wedge of lime, serve immediately.
Chill overnight or serve fresh over ice. Will keep for up to 4 days.
Courses Drink, Dessert, Beverage