Mango Juice Recipe

1. Prepare mango

If using whole mangoes, wash, peel and dice enough ripe mango to yield about 2 cups of flesh. Firm-ripe mangoes (sweet with a little give) give the best flavor.

2. Place the mango flesh, 1 cup water and 6 ice cubes in a blender. The ice chills the juice and helps create a slightly frothy texture.

3. Blend on high for 45–60 seconds until the mixture is completely smooth and no large mango fibers remain. If the blender struggles, stop, scrape down the sides, and blend again.

4. Taste the blended mango. Add 1 tablespoon granulated sugar if you prefer a sweeter juice. Add 1 teaspoon fresh lime juice to brighten the flavor. Blend for an additional 5–10 seconds to incorporate the sugar and lime.

5. If the juice is too thick, add up to 1/4 cup additional cold water and briefly pulse until you reach your desired consistency.

6. Pour the finished mango juice through a fine-mesh strainer into a pitcher or directly into a chilled glass if you prefer a very smooth, pulp-free juice. Use a spoon to press solids against the strainer to extract more liquid (optional).

7. Garnish each glass with a lime wheel or wedge and a mint sprig if desired. Serve immediately over additional ice, if preferred.