Natural Juices Recipe

Prepare

Peel and chop ripe mangoes. Measure approximately 2 cups of chopped fruit (about 2 medium mangoes).

Place chopped mango and 1 cup cold water in a blender. Add 1 tablespoon fresh lime juice and 2 teaspoons sugar or honey if you prefer sweeter juice.

Blend on high until completely smooth, about 45–60 seconds. If mixture is too thick, add up to 1/4 cup more water and blend again to reach desired consistency.

Taste and adjust sweetness or acidity. Add ice cubes and pulse briefly to chill and slightly dilute (or serve over ice). Strain through a fine mesh sieve if you prefer a smoother, pulp-free juice, pressing with a spoon to extract as much liquid as possible.

Serve immediately over ice. Stir before serving if separation occurs.

Extract

Halve 6 ripe passion fruits and scoop pulp into a bowl. Measure the pulp; you should have roughly 3/4 to 1 cup of pulp including seeds.

In a blender or using a fork, combine passion fruit pulp with 2 cups cold water and 3 teaspoons sugar or simple syrup. Blend briefly (5–10 seconds) just to combine flavors — avoid over-blending seeds if you plan to strain.

Strain the blended mixture through a fine mesh sieve into a pitcher, pressing with the back of a spoon to extract juice and leaving seeds behind. Discard seeds.

Stir in 1 tablespoon fresh lemon or lime juice. Taste and adjust sweetness if needed. Add ice cubes to chill.

Serve immediately over ice, garnished with a slice of lime or a spoon of pulp for texture if desired.

Prepare

Wash guavas, quarter them, and remove any large blemishes. You want about 3 cups of chopped guava (about 3 medium fruits).

Place guava pieces and 1.5 cups cold water in a blender. Add 1 tablespoon fresh lime juice and 1 tablespoon sugar or honey if needed.

Blend on high for 45–60 seconds until smooth. Guava seeds are small; if you prefer seedless juice, strain the puree through a fine mesh sieve, pressing with a spoon to extract juice and leaving seeds behind.

If the juice is too thick, stir in additional cold water 2 tablespoons at a time until desired consistency is reached. Add ice cubes to chill.

Serve over ice. Optionally garnish with a thin lime wheel or a sprig of mint.

Prepare Pulp

Remove soursop pulp from the fruit and pick out all black seeds. Measure 2 cups of clean pulp.

Place the soursop pulp, 2 cups cold water, and 1 cup milk or coconut water (if using) in a blender. Add 2 teaspoons sugar or condensed milk and 1 teaspoon fresh lime or lemon juice to balance sweetness.

Blend on medium-high for 30–45 seconds until smooth and creamy. Soursop can be fibrous; if desired, strain through a fine mesh sieve to remove fibers for a smoother texture, pressing with a spoon to extract as much liquid as possible.

Taste and adjust sweetness or tartness. Add ice cubes and stir or pulse to chill.

Serve immediately chilled. Soursop juice is naturally creamy; garnish with a sprinkle of nutmeg or a lime wedge if desired.