For the 4th of July, I made a few pies to send with my husband to work. One of them was a very summery Key Lime Pie. When I went shopping for all the ingredients though, I went way overboard and bought too many limes.
Suddenly, I was left with this surplus of limes and honestly, I was completely pied-out. I know, I know. It’s hard to imagine being tired of pie. Still, I couldn’t let those beautiful limes go to waste.
So, I got to thinking about what I had around. I had mango nectar and some frozen mango in the freezer. That’s when it all came to me: Mango Coconut Limeade! Of course! A sublimely tart yet refreshing drink that’s perfect for these hot, sticky summer days.
I got busy juicing all of those limes, then made a simple syrup using coconut water. On the stove, I cooked the mango until it was soft and then added it to the blender. Once it was nice and smooth, I added the fruits of my labor, the lime juice I’d squeezed, along with the mango puree into a 1-gallon pitcher. Then I added the simple syrup, purified water, mango nectar and coconut extract.
The tart, tangy, refreshing flavors of this limeade really satisfy the need for something sweet and fruity while quenching your thirst. You’re really going to love this!
Mango Coconut Limeade
Coconut Simple Sugar
1 lb frozen mango
1/3 cup sugar
1 cup water
13-15 limes (2 cups lime juice)
4 cups coconut simple syrup
2 cups mango nectar
4 cups water
1 cup coconut rum
1/2 cup mango vodka
2 tsp coconut extract
- Put mango, 1/3 cup sugar, and 1 cup water saucepan and bring to a boil. Stir constantly, reduce heat and simmer about 15 minutes until thick.
- Pour the mango mixture into the blender and blend until smooth.
Juice limes, mix with simple syrup, add the mango nectar and mango puree.
Stir in 4 cups of water, coconut rum, mango vodka and coconut extract.
Makes a little over a gallon
Coconut Simple Syrup
4 cups coconut water
4 cups sugar
1 whole nutmeg
Bring sugar and coconut water to a boil.
Crack the nutmeg and it to the pot.