If you want the natural flavor of the fruit to really shine, blend mango chunks with water. For truly unique mango juice, blend in other fruits, spices, or juices. Try several and discover your favorite mango juice combinations!
6 large mangos or 5 cups (525 g) of mango chunks
4 cups (950 ml) of water or milk
3 tablespoons (36 g) of sugar, optional
1/2 cup (70 g) of ice cubes, optional
Makes 4 to 5 servings
Chop the mangoes into 1 in (2.5 cm) chunks. To cut a mango, slice the flesh away from the seed in the center of the fruit. Score the 2 pieces with the most mango flesh into a grid and scoop the fruit out with a spoon. Then, carefully use a small knife to trim off the fruit surrounding the seed. You should get around 5 cups (525 g) of mango chunks.
Ensure that there’s no peel on any of the chunks.
You may need a different number of mangoes depending on the size and variety of mangoes. For example, alphonso mangoes are smaller, so you might need a few more of them.
Put the chunks into a blender with water or milk and the optional sugar. If you’d like the flavor of the mango to really shine, pour 4 cups (950 ml) of water into the blender. If you prefer a creamier drink, you could use milk instead. You can also add 3 tablespoons (36 g) of sugar if you want the mango juice to be even sweeter.
Try substituting coconut milk for the water or milk if you’d like another non-dairy option.
You can use your favorite sweetener, such as honey or agave, or leave out sweetener altogether if the mangoes are very sweet.
Blend the juice for 30 seconds or until it’s smooth. Put the lid on the blender and combine the ingredients until the mango is completely pureed. Keep blending until the mango incorporates with the water or milk.
Tip: If you want the juice to have a frosty and frothy texture, add 1/2 cup (70 g) of ice cubes before you blend the juice.
Pour the juice through a strainer if you want thin mango juice. If you used mangoes that had noticeable fiber strands, you may want to strain the juice. Set a fine-mesh strainer over a pitcher or measuring jug and pour the mango juice into it. The juice will drip into the pitcher, leaving the pulpy fibers in the strainer.
Discard the pulp once you’ve finished straining the juice.
If your mangoes were smooth or you don’t mind thicker juice, you can skip straining it.
Pour the mango juice into serving glasses. If you’d like your juice to be cold, place a few ice cubes in each glass before you pour the mango juice into them. Consider sticking an extra sliver of mango on the side of the glass before serving the drinks and enjoy!
You can cover the pitcher of mango juice and refrigerate it for up to 2 days. Unfortunately, there’s nothing you can add to the juice to extend its storage time. For longer-term storage, consider freezing the juice for up to 4 months