Mango Iced Passion Fruit Recipe

Puree mango

Peel and dice the ripe mango. Place about 1 cup of mango flesh in a blender or high-speed food processor. Add 1 tablespoon of cold water to help it blend. Puree until completely smooth, about 30-45 seconds. Scrape down sides as needed.

Strain passion fruit

If using whole passion fruits, cut fruits in half and scoop pulp (seeds + juice) into a fine-mesh sieve set over a bowl. Press with the back of a spoon to extract juice and some pulp; reserve about 1 cup of pulp/juice. Discard most of the fibrous husk. If using prepackaged pulp, measure 1 cup and use as-is.

Combine purées

In the blender with the mango puree, add the passion fruit pulp/juice and 2 tablespoons fresh lime juice. Blend 10–15 seconds to combine into a smooth mixture. Taste for balance.

Add 3 tablespoons simple syrup (or honey syrup) to the blended fruit. Add the remaining 3/4 cup cold water to thin (adjust quantity for desired thickness). Blend 5–8 seconds to incorporate. Taste and adjust sweetness or acidity: add up to 1 tablespoon additional syrup if you prefer sweeter, or up to 1 tablespoon more lime juice if you prefer tangier.

Place 2 cups of ice cubes into a large pitcher or directly into two serving glasses (about 1 cup ice per glass). Pour the mango–passion fruit mixture over the ice, stirring gently to chill and slightly dilute. If you prefer a fully blended iced drink, add the ice to the blender and pulse once or twice until slushy, then serve immediately.

Divide the drink between two glasses (about 1 1/2 cups each). Garnish each glass with a few fresh mint leaves, a slice of mango on the rim, and spoon 1 teaspoon passion fruit seeds/pulp on top for texture and visual appeal.

Serve immediately with a straw. Stir briefly before drinking to distribute any settled pulp.