Fizzy, Tart Mango Lemonade Is Our New Favorite Nonalcoholic Party Drink

Alphonso mango pulp lends fruity, floral sweetness to this sparkling lemonade.

Mango Lemonade

Greg Dupree / Food Styling by Micah Morton / Prop Styling by Claire Spollen

Total Time:
10 mins
6 drinks

Guests at Padma Lakshmi’s Diwali party were greeted with glasses of this not-too-sweet sparkling mango lemonade, created by Vijay Kumar of Semma restaurant and doled out by the bartender. It’s easy to see why this non-alcoholic refresher was on offer: It’s easy to make, with vibrant, sweet mango pulp joining forces with tangy fresh lemon juice, simple syrup, and bubbly club soda. 

For all of its simplicity, this is a rewardingly complex beverage: sips start off tart and sweet, and then the fruity and floral mango comes through. It’s also easy to scale for a crowd; just make more of the mango base.  

Rather than calling for fresh mango, this mango lemonade uses the canned pulp of Alphonso mangoes — Alphonsos are known as the king of mangoes and are prized for their intense sweetness and aroma and silky, nonfibrous flesh. Canned mango pulp from India offers a brighter, more vivid flavor than the fresh mangoes available in America, and offers the benefit of already being processed to the smooth consistency that you want in this drink. 

Frequently asked questions

What can I do with leftover canned mango pulp?

Mango pulp is typically sold in 850 gram (30-ounce) cans, which is about 3 1/2 cups. As this recipe calls for 1 1/2 cups of mango pulp, you will have 2 cups leftover. The leftover mango pulp can be used to make our creamy mango rasmalai, blended into cocktails and smoothies, or turned into a spicy chutney or to make a frozen dessert such as mango-cashew kulfi pops.

Make ahead

The mango base can be stored in an airtight container in the refrigerator for up to a day. Top the glasses with club soda just before serving.

Notes from the Food & Wine Test Kitchen

Canned Alphonso mango pulp is available at most Indian grocery stores or online. Canned mango pulp is often sweetened with sugar; if you prefer a more tart lemonade, adjust the amount of simple syrup in the recipe according to your preference.

Simple syrup is made by dissolving sugar in an equal amount of water. See our recipe for simple syrup – it’s incredibly easy to make.


  • 1 1/2 cups canned Alphonso mango pulp (such as Deep)

  • 3/4 cup fresh lemon juice (about 4 large lemons), plus lemon wheels for garnish

  • 3/4 cup simple syrup

  • 2 cups club soda


  1. Stir together mango pulp, lemon juice, and simple syrup in a small pitcher. Evenly divide mango mixture among 6 ice-filled highball glasses. Top off each glass with 1/3 cup club soda. Stir; garnish with lemon wheels.

Originally appeared in Food & Wine magazine, November 2023

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