Mango Juice Recipe

Time20m

Serves4

Smooth and refreshing mango juice made from ripe, juicy mangoes.

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Ingredients

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1
Prepare mangoes
Wash the mangoes. Peel and cut mango flesh away from the stone. Dice the flesh and measure about 3 cups packed. Set aside.
2
Prepare sweetener
If using granulated sugar and mangoes are very ripe and soft, no additional heating is needed. For faster dissolving (optional), warm the 2 tablespoons sugar with 2 tablespoons water in a small saucepan over low heat until dissolved, then cool slightly. Alternatively skip warming and allow blender to fully incorporate.

3
Place the diced mangoes into a blender. Add the 1 cup water, ice cubes, dissolved or dry sugar, 1 teaspoon fresh lime juice, and a pinch of salt. The water quantity can be adjusted after blending for desired thickness.
4
Blend on high until completely smooth and homogenous, about 45–60 seconds depending on blender strength. Stop and scrape down sides if needed and blend again to ensure no fibrous bits remain.

5
If you prefer an ultra-smooth juice, pour the blended mango through a fine-mesh sieve or chinois into a pitcher, pressing with a spatula to extract as much liquid as possible. Discard remaining fibers. Taste and adjust sweetness or acidity: add up to 1 tablespoon sugar or honey if needed, or an extra 1/2 teaspoon lime juice to brighten.

6
Chill the juice in the refrigerator for 15–20 minutes or serve immediately over ice. Stir before serving. Garnish each glass with a mango slice and 1–2 mint leaves if desired.
7
Store leftovers in a covered container in the refrigerator for up to 48 hours; stir before serving as separation may occur.