Fresh Mango Orange Juice Recipe

Peel and chop mango

Peel the mangoes, cut the flesh away from the pit, and chop into roughly 1-inch pieces. Measure approximately 2 cups of chopped mango (about 2 medium mangoes).

Segment oranges

Peel the oranges and separate into segments. Remove any seeds. If oranges are very juicy, reserve 1/4 cup of the juice to add later for more orange flavor.

Place chopped mango and orange segments into the blender jar. Add the cold water to help loosen the fruit for blending.

Add honey or agave syrup and the fresh lime juice to the blender. If using mint for a subtle herb note, add 4 of the mint leaves now. These ingredients will sweeten and brighten the juice.

Blend until smooth

Secure the blender lid and blend on high for 45–60 seconds, or until the mixture is smooth and homogenous. If the blend is too thick, add an additional 1/4 cup cold water and blend again.

Strain for a smoother texture (optional)

If you prefer a silky juice without pulp, place a fine-mesh sieve or cheesecloth over a large bowl or pitcher and pour the blended mixture through it, pressing with a spoon to extract as much liquid as possible. Discard leftover pulp or save for use in smoothies or baking.

Taste the juice and adjust sweetness or acidity: add more honey/agave if needed (1/2 tbs increments) or a little more lime juice to brighten. If reserved orange juice was set aside, stir it in now for extra orange flavor.

Add ice cubes to the pitcher or to individual glasses. Pour the mango orange juice over ice. Garnish each glass with an orange slice and a mint sprig (use remaining mint leaves).

Serve immediately for best freshness. Refrigerate any leftovers in a sealed container for up to 24–48 hours; shake or stir before serving as separation may occur.