01 - Combine 1/2 cup water and 1/4 cup sugar in a small saucepan. Heat over medium heat, stirring continuously until sugar completely dissolves. Remove from heat and allow to cool to room temperature before using.
02 - Place diced mango, halved strawberries, and freshly squeezed lemon juice in a blender container. Process on high speed until completely smooth and no fruit chunks remain, approximately 45-60 seconds.
03 - Pour the blended fruit mixture through a fine mesh sieve into a large pitcher. Use a spoon or rubber spatula to press the puree through, extracting as much liquid as possible while removing fibrous pulp and seeds for a smoother texture.
04 - Add the cooled simple syrup and 3 cups cold water to the strained fruit puree in the pitcher. Stir thoroughly with a long spoon until all components are fully integrated and the mixture is uniform in color.
05 - Taste the lemonade and adjust sweetness by adding more syrup if desired, or dilute with additional water if too strong. Stir well after each adjustment to ensure proper distribution.
06 - Fill glasses with ice cubes, pour the lemonade over ice, and garnish with fresh mint leaves, fruit slices, and lemon wheels. Serve immediately while cold for the most refreshing experience.