Mangogingerlimeade Recipes

GINGER LIMEADE

Ginger Limeade image

Make and share this Ginger Limeade recipe from Food.com.

Provided by Alskann

Categories Beverages

Time 15m

Yield 4 cups

Number Of Ingredients 6

Ingredients

1 cup minced ginger
1 cup water
1 cup freshly squeezed lime juice
1 cup sugar (to taste)
chilled water or Sprite, to mix
mint leaf, for garnish

Steps:

Mix the 1 cup of water with the ginger and squeeze through a strainer to get ginger concentrate.
Add sugar and lime juice.
Stir until all the sugar is dissolved. (If you like it sweeter you can add more, to taste, at this point.).
Pour into bottles and refrigerate. Chill well.
When ready to serve, add a teaspoonful of concentrate to chilled water or sprite and mix well.
Serve garnished with a mint leaf.

GINGER LIMEADE

Ginger Limeade image

I created this recipe as a refreshing alternative to soda and sugar-laden drinks. This delicious beverage is perfect for a hot summer day or can be served warm for a cold winter night.

Provided by Mandi McMenamy

Categories Beverages

Time 4m

Yield 1 serving(s)

Number Of Ingredients 4

Ingredients

2 cups filtered water
1 tablespoon ginger juice
2 tablespoons fresh squeezed lime juice
1 tablespoon maple syrup

Steps:

To make ginger juice, grate fresh ginger on the smallest holes of a cheese grater. Pick up dime-sized portions of the shredded ginger and squeeze until you fill 1 tablespoon.
Combine all of the ingredients together in a large glass, mix well and then add ice and enjoy.

Nutrition Facts : Calories 59.9, Fat 0.1, Sodium 11.9, Carbohydrate 16, Fiber 0.1, Sugar 12.4, Protein 0.1

MANGO GINGER LIMEADE

Mango Ginger Limeade image

Just dreamed up this tropical concoction while cleaning my fridge. As in most of the Caribbean and the equatorial tropics, an overabundance of mangoes and mandarina limes was the greatest factor. Mandarina's are a funky-looking lime that grows in Costa Rica. They taste like a very, very sour mandarin orange. I'm sure you could use regular green limes or key limes. UPDATE: just tried this with a little bit of dark rum and boy, does it taste good!!!

Provided by Jostlori

Categories Beverages

Time 5m

Yield 5 cups, 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1 1/2 cups mango puree
1/2 cup mandarina juice or 1/2 cup key lime juice
3 cups water
1/2 cup sugar
2 teaspoons ginger juice

Steps:

Combine all ingredients in a jug with a snug lid and shake until sugar dissolves.
Pour over ice and serve.
NOTE: To make mango puree, squeeze ripe mangoes by hand over a sieve, using a spoon to mash mangos through the screen.

MANGO GINGERBREAD WITH MACADAMIA STREUSEL

Mango Gingerbread with Macadamia Streusel image

Categories Milk/Cream Egg Ginger Breakfast Brunch Dessert Bake Mango Macadamia Nut Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes 9 servings

Number Of Ingredients 15

Ingredients

Streusel
1/3 cup finely chopped lightly salted dry-roasted macadamia nuts
1/4 cup sugar
2 1/2 tablespoons finely chopped crystallized ginger
Gingerbread
2 cups all purpose flour
3/4 cup (packed) golden brown sugar
1 1/2 tablespoons ground ginger
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 pound ripe mangoes, peeled, pitted
1/2 cup buttermilk
1/4 cup canola oil
2 large eggs

Steps:

For streusel:
Stir all ingredients in small bowl to blend.
For gingerbread:
Position rack in center of oven and preheat to 350°F. Butter 9x9x2-inch metal baking pan. Whisk first 6 ingredients in medium bowl to blend. Coarsely puree mangoes in food processor. Transfer 1 cup mango puree to large bowl (reserve any remaining puree for another use). Add buttermilk, oil, and eggs to puree; whisk until blended. Add flour mixture; stir just until combined. Transfer half of batter (about 2 cups) to prepared pan. Sprinkle half of streusel over. Spoon remaining batter over, smooth evenly with spatula, then sprinkle with remaining streusel.
Bake bread until springy to touch and tester inserted into center comes out clean, about 45 minutes. Cool completely in pan on rack. (Can be made 8 hours ahead. Cover and store at room temperature.) Cut bread into 9 squares and serve.
Baker's wisdom:
Buttermilk and baking soda help give the gingerbread a tender texture.

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