Mango Strawberry Orange Lemonade | Fresh Tropical Summer Drink 🍓🥭🍋
This refreshing Mango Orange Strawberry Lemonade is the ultimate summer drink made with juicy mangoes, fresh strawberries, sweet oranges, and homemade lemon syrup. Bright, fruity, and perfectly balanced between sweet and tangy, this homemade lemonade is perfect for BBQs, picnics, brunch, and hot summer days.
By Hanan · Salt & Hearth
Published July 11, 2026 · Updated July 27, 2026
Full quantities, times and temperatures · How we make this site
Prep
20 min
Cook
20 min
Total
40 min
Serves
8
Be the first to rate this recipe
Tap a star to rate
This is the lemonade you make when the farmers market mangoes are perfectly soft, the strawberries are practically bursting, and you need something more exciting than the powdered stuff in a jug. Blending the mango, strawberry, and orange right into the base instead of just floating slices on top means every sip is thick with real fruit flavor, not just sugar water with a hint of citrus. The lemon simple syrup steeped with actual lemon peel adds a floral depth that bottled sweeteners can't touch, and the splash of sparkling water at the end gives it a bright, fizzy lift. Make this for a backyard BBQ, a lazy Sunday brunch, or any afternoon that calls for something cold and pretty in your hand. It's the kind of drink that disappears from the pitcher fast, so don't be shy about doubling it.
Why you'll love this recipe
- Real fruit puree, not just fruit-flavored syrup
- Homemade lemon syrup tastes brighter than store-bought
- Sparkling water gives it a fun, fizzy finish
- Naturally sweetened and tangy, easy to adjust
- Looks stunning for parties with almost no effort
Ingredients
- Homemade Lemon Simple Syrup
- 1 ½ cups granulated sugar
- 1 ½ cups water
- Peels from 2 lemons
- Fruit Lemonade
- 1 ½ cups fresh strawberries
- 2 ripe mangoes, peeled and diced
- 2 large navel oranges, peeled
- 1 cup freshly squeezed lemon juice (about 6–8 lemons)
- 2 ¼ cups sparklig cold water
- Homemade lemon simple syrup
- Ice cubes
Ingredient notes & substitutions
- Mangoes:
- Go for mangoes that give slightly when pressed — underripe mango will taste starchy and won't blend as smoothly.
- Strawberries:
- Hull them before slicing and use the ripest, reddest berries you can find since they're doing a lot of the sweetening here.
- Navel oranges:
- Navel oranges are seedless and easy to peel, but any sweet eating orange works fine in a pinch.
- Fresh lemon juice:
- Bottled lemon juice will work in an emergency, but freshly squeezed is what gives this lemonade its clean, sharp edge.
- Lemon peel (for syrup):
- Use a vegetable peeler to take just the yellow zest, avoiding the bitter white pith underneath.
- Sparkling water:
- Add it right before serving so it stays fizzy — stirring it into the pitcher too early will flatten it fast.
Method
- 1
Prepare the lemon simple syrup by combining sugar, water, and lemon peels in a saucepan , and Simmer the syrup gently for 5 minutes until the sugar completely dissolves. Remove from heat and let the lemon peel steep.
- 2
Slicing strawberries
- 3
Cutting the oranges
- 4
Dicing the mango
- 5
Fruit in the blender
- 6
Blended smooth
- 7
Squeezing fresh lemon juice
- 8
Pouring the fruit puree and lemon juice , and sparklig water into the pitcher over ice
- 9
Serve over ice with fresh fruit garnish. Enjoy Best summer Drinks
Tips
- Use ripe mangoes for the sweetest flavor.
- Freshly squeezed lemon juice gives the best taste.
- Strain twice for a smoother restaurant-style lemonade.
- Adjust sweetness depending on fruit ripeness.
- Chill before serving for the best flavor.
- Add sparkling water for a fizzy summer version.
- Freeze mango cubes and strawberries to use instead of ice.
Variations to try
- Swap the strawberries for raspberries or blackberries for a deeper, tarter berry flavor
- Skip the sparkling water and top with plain still water or iced tea for a non-fizzy version
- Turn it boozy by adding a splash of white rum or vodka to each glass
- Make it sugar-free by swapping the granulated sugar in the syrup for honey or a 1:1 sugar substitute
Storage & make-ahead
The lemon simple syrup keeps in an airtight jar in the fridge for up to 2 weeks, so it's worth making a double batch ahead of time. The blended fruit lemonade base (without the sparkling water and ice) can be stored in a covered pitcher in the fridge for up to 2 days — just give it a good stir before serving since the puree will settle. Don't add the sparkling water until you're ready to pour, or it'll go flat waiting in the fridge. This one doesn't freeze well as a finished drink since the texture separates, but frozen mango and strawberry cubes make a great ice substitute.
Frequently asked questions
- Do I need to strain the lemonade?
- Straining isn't required, but running the blended fruit through a fine mesh strainer once or twice removes the pulp and fiber for a smoother, more restaurant-style texture.
- Can I use frozen fruit instead of fresh?
- Yes, frozen mango and strawberries work well and can even replace some of the ice — just know the lemonade will be a bit thicker and less bright in flavor than using fully fresh, ripe fruit.
- How do I adjust the sweetness?
- Taste your fruit puree before mixing everything together; if your mangoes and strawberries are very ripe you may want to cut back on the lemon syrup slightly, and if they're a bit tart, add a little extra syrup to balance.
- Can I make this ahead for a party?
- Make the lemon syrup and blend the fruit puree with lemon juice up to a day ahead and keep it chilled in the pitcher, then stir in the sparkling water and ice right before your guests arrive so it stays fizzy and fresh.
Get the recipes first
New comfort food recipes in your inbox — no spam, unsubscribe any time.