Peach Mango Recipe

Prepare peaches and mango

Wash, peel, pit and chop the peaches and mango into roughly 1-inch pieces. Measuring after chopping, you should have about 1.5 cups of each fruit.

Optional — if fruit is very ripe and juicy, place chopped fruit in a fine mesh strainer for 5 minutes to remove excess juice; reserve any drained juice to add to the blender if needed for flavor.

Combine ingredients

Add the chopped peaches and mango to the blender. Pour in the cold water or coconut water, add the fresh lime juice, and add the honey or agave syrup.

Add ice

Add 1 cup of ice cubes to the blender. If you prefer a thicker, slushier texture, add an additional 1/2 cup of ice.

Blend until smooth

Secure the lid and blend on high for 45–60 seconds, or until the mixture is completely smooth and evenly combined. Pause and scrape down the sides with a spatula once or twice if needed. Taste and adjust sweetness or acidity: add up to 1 additional tablespoon of honey/agave for more sweetness, or 1/2 tablespoon extra lime juice for more brightness.

Pour the peach mango blend into two chilled glasses (about 12–14 ounces each). If the drink is too thick, stir in up to 2 tablespoons additional water or reserved fruit juice to reach desired consistency.

Garnish each glass with a sprig of fresh mint and a lime wheel or a thin peach slice on the rim.

Serve immediately with a straw. Leftovers can be refrigerated in an airtight container for up to 24 hours; re-blend briefly before serving to restore texture.