A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Mango Lemonade
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- #59234
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
2 large mangoes
2 1/2 cups water
2 1/2 cups fresh lemon juice
1 1/3 cup sugar PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons sugar
fresh mint sprigs (optional)
directions
Peel, pit and chop the mangoes. In a food processor, puree the mango, stopping once or twice to scraps 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.
added by
johnyam
nutrition data
388 calories, 0 grams fat, 104 grams carbohydrates, 1 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
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