Creamy Pineapple Mango Lemonade

I love making homemade lemonades beyond the classic, and this creamy pineapple mango lemonade might be one of my favorite versions yet. It’s inspired by Brazilian lemonade, with sweetened condensed milk blended right into the drink, plus plenty of fresh pineapple and mango for a bright tropical flavor.

It’s sweet, tangy, creamy, and incredibly refreshing on a hot day. The pineapple and mango bring plenty of tropical flavor, while the sweetened condensed milk gives it a creamy texture that’s a little different from a traditional pitcher of lemonade. It takes an extra minute or two, but I think it’s worth it.

I’ve served this at everything from backyard cookouts to Mother’s Day brunches, and people are always surprised by how creamy it is. The sunny yellow color doesn’t hurt either.

If you enjoy homemade lemonades as much as I do, you may also like my watermelon lemonade, strawberry lemonade, and Brazilian lemonade, which inspired this recipe.

Why You’ll Love This Pineapple Mango Lemonade

• The pineapple and mango give it a bright tropical flavor that feels like summer, whether you’re poolside or relaxing on the patio.
• If you love citrus desserts like lemon pie or key lime pie, you’ll probably enjoy this lemonade too. The combination of tart lemon and creamy sweetness reminds me a little of those flavors.
• It makes a full 2-quart pitcher, which is enough for family dinners, cookouts, or afternoons when everyone keeps refilling their glass.
• It’s a fun twist on traditional lemonade when you want to serve something a little different.
• You can easily adjust the flavor to your taste by adding a little more lemon juice for extra tartness or more water for a lighter drink.
• The sunny yellow color makes it a fun non-alcoholic option for baby showers, Easter, Mother’s Day, and summer gatherings.

Ingredients Needed

• Fresh pineapple
• Fresh mango
• Fresh lemons
• Sweetened condensed milk
• Cold water
• Ice

Ingredient Notes & Substitutions

The biggest tip I can give you for this recipe is to use good-quality fruit. Sweet, ripe pineapple and mango paired with freshly squeezed lemon juice make all the difference.

Fresh Pineapple
Look for a pineapple that smells sweet near the base and has golden coloring on the outside. If it doesn’t smell like much, I usually leave it at the store.

Fresh Mangos
Use your favorite variety or whatever looks best at the store.

I personally prefer the smaller yellow honey mangos because they tend to have a sweeter flavor and smoother texture, but other varieties work well too. Frozen mango can also be substituted if fresh isn’t available.

If you’re standing in the produce aisle wondering which mangos to buy, I talk more about that in the section below.

Fresh Lemons
Freshly squeezed lemon juice gives the best flavor. Bottled lemon juice works in a pinch, but fresh lemons provide a brighter, fresher taste.

Sweetened Condensed Milk
This is what gives the lemonade its creamy texture and sweetness. Since the fruit and condensed milk already add plenty of sweetness, there’s no need for additional sugar.

Water
Since lemonade is mostly water, I like to use filtered water when I have it. It gives the finished drink a cleaner taste.

Ice
Serve over plenty of ice. I usually add ice directly to the glasses instead of the pitcher so the lemonade doesn’t become watered down as it sits.

ENTERTAINING TIP: For parties, I like to float a few pineapple wedges and mango chunks in the pitcher right before serving. It makes the lemonade look a little more special without any extra work. A few pineapple leaves tucked into the glasses make a fun garnish too.

The Best Mango for Pineapple Mango Lemonade

If your store carries both, I usually recommend the small yellow honey mangos (Ataulfo mangos) over the larger red and green Tommy Atkins mangos. They’re sweeter, less fibrous, and have a stronger tropical flavor.

That said, I’ve made this lemonade with both types. As long as the mangos are ripe, it’ll turn out great.

Love Mango Drinks? If you’re as obsessed with mango season as I am, here are a few more favorites to try: Iced Mango Cream Chai (a Starbucks copycat), Mango Banana Smoothie, and Strawberry Mango Smoothie.

How to Make Creamy Pineapple Mango Lemonade

Detailed recipe and instructions are in recipe card at bottom of post.

Before you get started, grab a blender, citrus juicer, fine mesh strainer, and a 2-quart pitcher. I prefer using a large blender because everything fits at once, but I’ve made it with a personal cup blender too. You just have to blend the fruit in a couple of batches.

Prepare the Fruit

Cut the pineapple and mango into chunks. Reserve a few pieces for garnishing the pitcher or glasses later, if desired.

Blend the Pineapple and Mango

Add the pineapple, mango, and about ½ cup cold water to a blender. Blend for about 30 seconds until very smooth.

If you’re using a smaller personal blender, you may need to blend the fruit in two batches.

Add the Sweetened Condensed Milk

Pour the sweetened condensed milk into the blender with the fruit puree. Blend for another 30 seconds until fully incorporated.

Juice the Lemons

Before cutting the lemons, roll them firmly on the countertop to help release more juice.

Cut each lemon in half and squeeze until you have 1½ cups of lemon juice. I usually use a citrus juicer with measurement markings because it makes it easy to see exactly how much juice I’ve collected.

If you’re squeezing by hand, kitchen tongs can help extract the last bit of juice from each lemon half.

Don’t worry if a few seeds or bits of pulp end up in the bowl. They’ll be strained later.

Assemble the Lemonade

Pour the pineapple mango mixture into a 2-quart pitcher.

Strain the lemon juice through a fine mesh sieve as you add it to the pitcher. Whisk until combined.

Add 2 cups cold water and whisk again. Taste the lemonade, then add the third cup of water if you’d like a lighter flavor.

I usually end up somewhere between 2 and 3 cups depending on how sweet the fruit is and how tart the lemons are that day.

Chill and Serve

Refrigerate the lemonade for about 30 minutes before serving.

Give it another whisk before pouring since some of the fruit puree will naturally settle toward the bottom of the pitcher. Don’t worry if it looks separated when you pull it out of the fridge. A quick whisk brings everything right back together.

Serve over ice and garnish with pineapple wedges, mango chunks, or lemon slices if desired.

RECIPE TIP: Don’t skip the chilling time. The lemonade tastes good right away, but the flavors seem to come together even more after about 30 minutes in the refrigerator.

How to Cut a Fresh Pineapple

If you’ve never cut a fresh pineapple before, it’s easier than it looks.

1. Cut off the top and bottom.
2. Stand the pineapple upright.
3. Slice away the outer skin from top to bottom.
4. Trim away any remaining brown spots.
5. Cut four long sections around the tough center core.
6. Slice those sections into chunks.

I like to cut off a few round pineapple slices before removing the outer skin so I have wedges for garnishing the glasses later.

Recipe Tips and Variations

• Start with 2 cups of water and adjust from there.
• For a stronger lemon flavor, use less water or add additional lemon juice.
• For a sweeter lemonade, blend in a little extra sweetened condensed milk. If you’d rather not open a second can, you can also stir a little sugar into hot water to make a quick simple syrup and add it to taste.
• This recipe can easily be doubled if you’re serving a crowd.
• Set aside a few pineapple chunks and mango pieces before blending if you’d like to garnish the pitcher or glasses later.

I’ve forgotten to save garnish pieces more than once and ended up cutting another mango later. Now I always set a few pieces aside before I start blending.

Frequently Asked Questions

Will the Lemon Juice Cause the Sweetened Condensed Milk to Curdle?
No. Sweetened condensed milk is commonly used in citrus drinks like Brazilian lemonade and holds up well when mixed with lemon juice. If the lemonade separates slightly after chilling, just give it a quick whisk before serving.

Can I Use Coconut Milk Instead?
I haven’t tested it myself. The flavor combination sounds delicious, but coconut milk may change the texture of the lemonade and could separate when mixed with the lemon juice. If you try it, I’d start with a small batch.

More Homemade Lemonade Recipes

If you’re enjoying homemade lemonade season as much as I am, here are a few more recipes to try.

• Watermelon Lemonade
• Strawberry Lemonade
• Blueberry Lemonade
• Hibiscus Lemonade
• Gallon Classic Lemonade Recipe
• State Fair Lemonade
• Strawberry State Fair Lemonade