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Ingredients
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Mango Juice
Lychee Juice
Pineapple Juice
Method
Mango Juice
Prepare mango
Peel and pit ripe mangoes, then roughly chop until you have about 2 cups of flesh.
Blend
Place chopped mango, 1 cup cold water, 1 tablespoon sugar, 1 teaspoon fresh lime juice and a pinch of salt into a blender.
Process
Blend on high until completely smooth (about 45–60 seconds). Stop and scrape down sides if needed.
Adjust sweetness and strain (optional)
Taste and add an additional 1/2 teaspoon sugar if needed. For a silky texture, pour the puree through a fine-mesh sieve into a pitcher, pressing with a spatula to extract juice and leave fibers behind.
Chill and serve
Add ice cubes to the strained juice or serve over ice. Stir gently, garnish with a lime wheel if desired, and serve chilled.
Lychee Juice
Prepare lychees
If using fresh lychees, peel and remove seeds. If using canned, drain well and reserve 1–2 tablespoons of canning liquid if you like extra sweetness.
Blend
Place 1.5 cups lychees, 1 cup cold water, 1 tablespoon simple syrup (or honey) and 1 teaspoon lemon juice into a blender.
Process
Blend until smooth, about 30–45 seconds. Taste and add more sweetener if needed.
Strain and finish
For a clear juice, strain the blended mixture through a fine-mesh sieve into a pitcher, pressing to extract as much liquid as possible. If you prefer pulpy texture, skip straining.
Chill and serve
Serve over ice cubes, optionally garnish with a whole lychee or mint sprig. Keep chilled and consume within 24–48 hours for best flavor.
Pineapple Juice
Prepare pineapple
Trim, core, and cut fresh pineapple into chunks until you have 2 cups.
Blend
Combine pineapple chunks, 3/4 cup cold water, 1 teaspoon sugar or agave nectar, 1 teaspoon fresh lime juice and a pinch of salt in a blender.
Process
Blend until smooth, about 45–60 seconds. Taste and adjust sweetness or acidity as desired.
Strain (optional)
For a clearer bottled juice, strain through a fine-mesh sieve into a pitcher, pressing solids to extract liquid. Reserve pulp for smoothies or baking.
Chill and serve
Pour over ice or chill in the refrigerator. Garnish with a pineapple wedge if desired and serve within 24–48 hours.