Mango Juice Recipe

Prepare fruit

Wash the mango, peel it, and cut the flesh away from the pit. Chop the flesh into roughly 1-inch pieces until you have about 2 cups packed.

Place the chopped mango in a blender along with 1 cup cold water and 1 cup ice cubes. The ice will chill and slightly dilute the puree for a juice-like consistency.

Blend on high for 30–60 seconds until completely smooth and free of large pieces. Stop and scrape down the sides once if needed.

Taste the puree for sweetness and adjust in the next section if needed.

Add 2 tablespoons granulated sugar, 1 teaspoon fresh lime juice and a pinch of salt to the blended mango. If your mangoes are extremely sweet you can start with 1 tablespoon sugar and add more to taste.

Blend again on low for 10–15 seconds to fully incorporate the sugar, lime juice and salt. This also helps aerate the juice slightly for a smoother mouthfeel.

If you prefer a thinner, more classic juice consistency, strain the blended mixture through a fine-mesh sieve into a pitcher, using a spatula to press solids and extract liquid. For a pulpy juice, skip straining.

Taste and adjust: add up to an additional 1 tablespoon sugar if needed, or a few drops more lime juice for brightness. If the mixture is too thick, stir in up to 1/2 cup cold water until desired consistency is reached.

Chill the juice in the refrigerator for 10–15 minutes if not serving immediately, or serve over additional ice.

Garnish each glass with a mint leaf if desired and serve cold.