Fruit Juices Recipe

Make mango puree

Peel and chop ripe mangoes (about 2 medium). Place mango flesh in a blender and process until smooth. If necessary, add 2-3 tablespoons of cold water to help blend. Measure out 2 cups of puree.

Strain passion fruit

Cut passion fruits in half and scoop pulp into a fine-mesh sieve set over a bowl. Press with a spoon to extract juice and pulp, leaving seeds behind. You should get about 3/4 cup strained pulp.

Prepare guava and raspberry component

If using fresh guavas, peel and core, then blend into a smooth puree and pass through a sieve to remove large seeds. For raspberries, briefly heat them with 1 tablespoon of water until they release juices, then strain through a sieve to remove seeds. Combine the guava puree (1 cup) and raspberry juice/puree (1 cup raspberries yields ~1/2 cup strained juice; if you prefer more raspberry flavor, keep some seeds or reserve a few whole raspberries for garnish).

Prep pineapple and orange

Trim and core fresh pineapple, cut into chunks and blend until smooth; strain if you prefer a clearer juice. Squeeze fresh oranges to yield 2 cups of juice. Combine pineapple (1.5 cups) and orange juice (2 cups) in a bowl and chill.

Coconut component

Shake canned coconut milk well. If coconut is too thick, thin with up to 1/4 cup cold water to reach a pourable consistency. Keep chilled.

Mango Juice (serves 2)

In a blender, combine 1 cup mango puree, 1/2 cup cold water, 1 tablespoon lime juice and 1 tablespoon simple syrup. Blend briefly until smooth and frothy. Taste and adjust sweetness with up to 1 tablespoon more syrup. Pour over 2 cups of ice or chill before serving. Garnish each glass with a pineapple wedge or mango slice and a mint sprig.

Passion Fruit Juice (serves 2)

In a pitcher, stir together 3/4 cup strained passion fruit pulp, 3/4 cup cold water, 1 tablespoon simple syrup and 1 tablespoon lime juice. If you prefer smoother texture, strain again. Serve over ice and garnish with a lime wheel and mint.

Guava-Raspberry Juice (serves 2)

Combine 1 cup guava puree, the strained raspberry component (about 1/2 cup), 1/2 cup cold water and 1 tablespoon simple syrup in a blender. Pulse once to combine — do not overblend if seeds remain. Taste and adjust sweetness. Serve over ice, garnish with a few whole raspberries and a mint sprig.

Pineapple-Orange Juice (serves 2)

Stir together 1.5 cups pineapple juice, 2 cups fresh orange juice and 1 tablespoon simple syrup (optional, depending on pineapple sweetness). Add 2 tablespoons cold water if too concentrated. Serve chilled over ice and garnish with a pineapple wedge.

Coconut Cooler (serves 2)

In a shaker or pitcher, combine 1 cup coconut milk, 1/2 cup cold water, 1 tablespoon lime juice and 1 tablespoon simple syrup. Shake or whisk until slightly frothy. Pour over ice and garnish with toasted coconut flakes on the rim and a mint sprig.

Taste each juice and adjust acidity (lime juice) or sweetness (simple syrup) to preference. All juices can be made up to 8 hours ahead and kept chilled; stir before serving as separation may occur.

If rimming glasses with toasted coconut: wet rim with a lime wheel, dip into toasted coconut flakes. Fill glasses with 1 to 2 cups of ice depending on glass size before pouring juice.

Portioning: the recipe quantities above yield multiple two-serving portions (listed in each juice section). Total combined yields approximately 6–7 cups of assorted juices, serving 8 individual 8–10 oz glasses if offering all varieties as a flight.