Mango Juice Recipe
Make Mango Juice Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Mango Juice
Method
Mango Juice
Prepare the mangoes
Wash the mangoes, then using a sharp knife cut off the cheeks (the fleshy sides) around the large seed. Scoop or peel the flesh from the skin and cut into chunks. Measure approximately 3 cups of mango chunks (about 2 large mangoes).
Blend
Place the mango chunks in a blender. Add 1 cup of cold water, 2 tablespoons of granulated sugar, 1 teaspoon fresh lime juice, and a pinch of salt. Blend on high until completely smooth, about 30–60 seconds. Taste and adjust sweetness: add up to 1 more tablespoon sugar if needed and blend briefly to combine.
Strain (optional)
If you prefer a very smooth juice, pour the blended mango through a fine-mesh sieve or chinois into a pitcher, using the back of a spoon to press the pulp and extract as much liquid as possible. Discard the fibrous solids left in the sieve.
Chill and serve
If serving immediately, add ice cubes to individual glasses. Pour the mango juice into glasses over ice or chill the pitcher in the refrigerator for 30 minutes for a colder drink. Garnish each glass with a mint leaf if desired. Serve cold.
Make-ahead and storage
Store leftover juice in a sealed container in the refrigerator for up to 48 hours. Stir or shake before serving; the juice may thicken slightly as it sits — add a splash of cold water and stir to adjust consistency.