Mango Juice Recipe

Sweet, bright and tropical, this Mango Juice Recipe is what you need on a hot summer day!

Made with ripe mango and just enough liquid so the fruit can really shine without being watery!

Mango Juice Recipe

Mango Juice in full mango season is the best, when the mangoes are super ripe and high-quality, you really don’t need to sweeten it with extra sugar!

This Mango Juice is:

• Sweet and tropical!
• Thick and packed with flavor, not watery.
• Naturally healthy.
• Delicious with grilled meats, fish, and Latin American dishes or as a fun drink!

Ingredients for Mango Juice

Mangoes. You can use any mangoes but we like using the small yellow kind because they almost have no fiber, you can bite into them or blend them and the texture is smooth and so creamy, they’re incredibly sweet and need no sugar when it’s mango season (December)!

Water. Just a bit to get more juice, you can use more if you like it lighter but we like a thick mango juice with lots of flavor!

Sugar, optional. It depends on the kind of mango you use, if it’s not super sweet or it’s not mango season where you are then you might need a bit of sugar but if your mangoes are sweet enough, you can skip it.

Ice, optional, but delicious if it’s hot!

How to make Mango Juice

STEP ONE: Blend the mango. Add the peeled chopped mango to a blender with half of the water. Blend until mostly smooth.

STEP TWO: Strain using a fine-mesh strainer to remove any fibers and add the remaining water. Taste and add sugar, if desired. Add ice and serve.

Variations

Creamy Mango Juice: Blend with milk instead of water or top with 2-3 tablespoon of condensed milk or sweetened condensed milk.

Tart: Add 1-2 tablespoon of freshly-squeezed lime juice.

Frozen: Add crushed ice or blend with ice for a “Frozen De Mango” (kinda like a mango slushie).

Storing Instructions

You can store Mango Juice in the refrigerator for up to 3-4 days or freeze for up to 2-3 months and thaw in the refrigerator so it stays ice-cold!