Peach Mango Lemonade Food

MANGO PEACH LEMONADE

Steps:

• In a blender combine water, sugar, lemon juice, mangoes, and peaches. Hold the lid on tight and pulse until smooth.
• Place a fine mesh strainer over a large bowl and pour the pureed mixture through the strainer to remove the pulp. Discard pulp and transfer lemonade to a pitcher or glasses. Serve cold and with ice if desired.

PEACH MANGO LEMONADE

Steps:

• Toss everything in the blender or food processor except for the berries and blend until a very smooth consistency. It should look a bit like a smoothie.
• Strain the lemonade over your pitcher. Save the bits for baking or making jam later (I used mine for pie and an addition to jam)
• Put the berries in the bottom of your glass and mash. Pour the peach mango lemonade over the berries and enjoy!

PEACH MANGO LEMONADE

Steps:

• Remove skin and seed from mangoes. I just peel the skin, and the cut the mango off from the seed.
• Remove seed from the peach and cut into quarters, leave the skin on.
• In a blender add lemonade concentrate, mangoes, peaches and 2 cans of water, use the can from the lemonade concentrate. Mix ingredients for 30-45 seconds or until well combined.
• Strain lemonade through strainer to remove any large pieces and pulp. Pour lemonade into a pitcher, add one more can of water using the lemonade concentrate can. Stir to combine, add ice if needed or set in the refrigerator to chill.
• Be sure to stir well right before serving. Enjoy!

PEACH MANGO PIE

Steps:

• In a bowl, mix together the flour and salt. Add in the butter and shortening. Cut the butter and shortening together with flour using a fork or pastry cutter. You will want to make sure to press out and cut any large chunks.
• Slowly add in the water a tablespoon at a time, mixing with a wooden spoon in between each addition. With lightly floured hands, knead the flour mixture until a soft dough forms. Roll into a ball and divide into two. Wrap both sections in plastic wrap and chill for at least 2 hours.
• While the dough is chilling, prepare your pie filling. Start by peeling your fresh fruit and thinly slicing. Place all the sliced fruit into a medium sized mixing bowl. Add the sugar, 2 tablespoons of flour and ground spices. Mix to evenly coat the fruit. Cover with plastic wrap and set aside.
• 4. After chilling your dough, unwrap a single dough ball first and place on a lightly floured surface. With a rolling pin, gently roll out the dough until it reaches roughly 12 inches in diameter. Gently place within a pie dish.
• Uncover the filling and squeeze 1 tablespoon of fresh lime juice over the fruit. Pour the pie filling into the center of the pastry crust lined pie dish.
• Repeat with rolling out the second ball of dough. Place over the top of the filled pie and make a few slits with a knife. Trim off any excess dough and press the edges together with a fork.
• Lightly brush the top layer of the pie dough with the egg white and sprinkle with a dusting of sugar on top.
• Cover the edges of the pie with cut pieces of foil (this helps prevent the crust from browning too quickly). Bake in a preheated oven at 375 degrees Fahrenheit for 35-40 minutes, or until the crust is slightly browned.
• Remove from the oven and let rest for 15 minutes before cutting. Serve with whipped cream or vanilla ice cream.

FRESH PEACH LEMONADE

Steps:

• In a small saucepan, bring 2 cups water, peaches and sugar to a boil. Reduce heat; cover and simmer for 5-7 minutes or until peaches are tender. Remove from the heat. Cool. Strain, discarding peach skins., In a large pitcher, combine the peach mixture, lemon juice and remaining water. Add lemon slices and mint if desired. Serve over ice.