Fresh Juice (mango/strawberry/carrot/guava) Recipe

Wash & prep

Thoroughly wash all fruit and vegetables. Peel and chop mango and carrot into chunks. Hull strawberries. Peel, core and remove seeds from guava, then chop. Measure out ice, water and optional sweeteners.

If using carrot, cut into smaller pieces so it blends smoothly. If you prefer a very smooth juice, briefly steam the carrot for 3–4 minutes until slightly softened, then cool before blending.

Using a blender

Place 1 cup of your chosen fruit/vegetable (mango or strawberry or carrot or guava) into a blender. Add 1 cup cold water and ice (adjust amount for thickness). Add 1 tsp sugar or honey, 1 tsp lemon/lime juice and a pinch (1/4 tsp) salt if using. Blend on high for 45–60 seconds until smooth and homogenous.

Strain (optional)

For a smoother, pulp-free juice, pour the blended mixture through a fine-mesh sieve or cheesecloth into a pitcher, pressing with a spatula to extract as much liquid as possible. Discard or reserve pulp for smoothies or baking.

Using a juicer

If you prefer, pass the chopped fruits/vegetables through a juicer according to the manufacturer's instructions. Stir in 1 tsp lemon or lime juice and sweetener to taste; add a pinch of salt to enhance flavor. Chill before serving.

Taste the juice and adjust sweetness or acidity: add more sugar/honey or lemon/lime in 1/2 tsp increments until balanced. If too thick, thin with up to 1/2 cup additional cold water and stir.

Pour into glasses over ice if desired. Garnish with mint leaves and a thin fruit slice. Serve immediately for best flavor and color.

Storage: Fresh juice is best consumed within 24–48 hours refrigerated in a sealed container. Shake or stir before serving as separation may occur.