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Mango Chai Lemonade

Serves 6


    Mango Chai Lemonade

    Need a midday break? This delicious spiced lemonade is the perfect pick-me-up for a quick afternoon reset. The beautiful warm spices we typically associate with the colder months don’t need to be forgotten in the summer. They pair beautifully with tropical fruits such as mango or papaya and can be enjoyed year-round. A fruity herbal tea also would work perfectly for a simple caffeine-free version.


    Freeze the peel

    Save your juiced citrus fruits and pop them into the freezer to add to future iced beverages for a hit of flavour and a pop of colour—while keeping your drinks cool and refreshing!


    Mango Chai Lemonade


      • 3 chai tea bags
      • 4 cups (1 L) boiling water
      • 2 Tbsp (30 mL) honey
      • 1 cup (250 mL) peeled and sliced fresh mango or frozen mango
      • 1/2 cup (125 mL) freshly squeezed lemon juice
      • 4 cups (1 L) sparkling water to top up, to taste
      • Lemon slices, for garnish (optional)


      Per serving:

      • calories43
      • protein0 g
      • total fat 0 g
        • sat. fat 0 g
      • total carbohydrates 10 g
        • sugars10 g
        • fibre1 g
      • sodium5 mg



      Bring 4 cups (1 L) water to boil, add chai tea bags, and steep for 3 to 5 minutes. Add honey to hot tea and stir until combined. Let cool.


      In blender, place mango, lemon juice, and cooled tea, and blend until mango pieces have liquified.


      Divide among 6 ice-filled glasses and top with sparkling water (mango-flavoured sparkling water would work perfectly).


      Garnish each glass with a lemon slice.



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      Eggplant-Crusted Mushroom Quiche with Arame

      Eggplant-Crusted Mushroom Quiche with Arame

      Lime juice and ginger add a tropical whiff to this French-Japanese mashup, where seaweed tendrils and Dijon mustard bring out the umami flavours in mushrooms and eggplant. The ingredients might seem to be strange bedfellows, but they work. The result is somewhere between a quiche and a soufflé, with a gluten-free eggplant crust featuring punchy mustard and citrus. This makes for a hearty vegetarian main for brunch, lunch, or dinner with a side salad, or a filling side dish. Fresh or dried If you don’t have fresh thyme and parsley, use 1 tsp (5 mL) dried thyme (divided) and 1 Tbsp (15 mL) dried parsley. The flavours won’t be as pungent, but a little flavour is better than none.