Mango Juice Recipe
Make Mango Juice Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Mango Juice
Method
Mango Juice
Prepare the mangoes
Wash the mangoes. Cut the flesh away from the pit: standing the mango stem-side down, slice along each side of the pit to get two large cheeks. Score the flesh in a grid pattern without piercing the skin, then scoop the cubes into a bowl. Measure out approximately 2 cups of mango flesh.
Blend
Place the mango flesh, 1 cup cold water, 1 tablespoon fresh lime juice, 1 teaspoon sugar or honey, and a pinch (about 1/4 tsp) of salt into a blender. Blend on high until smooth and fully puréed, about 30–60 seconds. Taste and adjust sweetness or acidity: add up to 1 more teaspoon sugar or honey if you prefer sweeter, or an additional 1/2 tablespoon lime juice for more brightness.
Adjust consistency
If the juice is thicker than you like, add up to 1/2 cup more cold water in 1/4-cup increments and pulse to combine until you reach desired consistency. For a creamier, richer drink you can substitute part of the water with milk or coconut milk (not included in ingredients list).
Chill and serve
Add 1 cup of ice to the blender and pulse once or twice to chill and slightly dilute the juice, or fill serving glasses with ice and pour the blended mango juice over the ice. Stir briefly to combine. Garnish each glass with mint leaves if using.
Storage
If not serving immediately, pour the juice into an airtight container and refrigerate for up to 24–48 hours. Stir or shake before serving as natural separation may occur.