Tag Archives: Mango

How to make mango Juice

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!

Ingredients

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

Steps

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

Mango: Uses, Health Benefits And Nutritional Value

Mangoes are juicy stone fruit (drupe) from numerous species of tropical trees belonging to the flowering plant genus Mangifera, cultivated mostly for their edible fruit.

Uses

It is used as cuisine, flavor, pytochemical and food constituents.

Mangoes are widely used in cuisine. Sour, unripe mangoes are used in chutneys, athanu, pickles, side dishes, or may be eaten raw with salt, chili, or soy sauce. A summer drink called aam panna comes from mangoes. Mango pulp made into jelly or cooked with red gram dhal and green chillies may be served with cooked rice.

Mango lassi is popular throughout South Asia, prepared by mixing ripe mangoes or mango pulp with buttermilk and sugar. Ripe mangoes are also used to make curries.

Aamras is a popular thick juice made of mangoes with sugar or milk, and is consumed with chapatis or pooris. The pulp from ripe mangoes is also used to make jam called mangada. Andhra aavakaaya is a pickle made from raw, unripe, pulpy, and sour mango, mixed with chili powder, fenugreek seeds, mustard powder, salt, and groundnut oil.

Mango is also used in Andhra Pradesh to make dahl preparations. Gujaratis use mango to make chunda (a spicy, grated mango delicacy).
Mangoes are used to make murabba (fruit preserves), muramba (a sweet, grated mango delicacy), amchur (dried and powdered unripe mango), and pickles, including a spicy mustard-oil pickle and alcohol.

Ripe mangoes are often cut into thin layers, desiccated, folded, and then cut. These bars are similar to dried guava fruit bars available in some countries. The fruit is also added to cereal products such as muesli and oat granola. Mangoes are often prepared charred in Hawaii.
Unripe mango may be eaten with bagoong (especially in the Philippines), fish sauce, vinegar, soy sauce, or with dash of salt (plain or spicy). Dried strips of sweet, ripe mango (sometimes combined with seedless tamarind to form mangorind) are also popular. Mangoes may be used to make juices, mango nectar, and as a flavoring and major ingredient in ice cream and sorbetes.
Mango is used to make juices, smoothies, ice cream, fruit bars, raspados, aguas frescas, pies, and sweet chili sauce, or mixed with chamoy, a sweet and spicy chili paste. It is popular on a stick dipped in hot chili powder and salt or as a main ingredient in fresh fruit combinations. In Central America, mango is either eaten green mixed with salt, vinegar, black pepper, and hot sauce, or ripe in various forms.
Pieces of mango can be mashed and used as a topping on ice cream or blended with milk and ice as milkshakes. Sweet glutinous rice is flavored with coconut, then served with sliced mango as a dessert. In other parts of Southeast Asia, mangoes are pickled with fish sauce and rice vinegar. Green mangoes can be used in mango salad with fish sauce and dried shrimp. Mango with condensed milk may be used as a topping for shaved ice.

Health Benefits

Every fruit has it special benefit, mango is not optional, here are some health benefits of mango:

  • Contains high level of vitamin c.
  • It helps in cleansing skin.
  • Assist in regulating diabetes.
  • Good for reducing weight.
  • Mango improves our eye health.
  • Good source of iron(contains high iron content).
  • Boosts immunity.

Nutritional Value