Mango Juice Recipe

Name: Mango Juice Recipe
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Ingredients: 3 large ripe mangoes, peeled and cubed; 1 1/2 cups cold water; 1 tablespoon fresh lime juice; 1 tablespoon honey or sugar, or to taste; 2 cups ice cubes, for serving

A tall glass of golden mango juice with ice cubes, garnished with a lime wedge, next to two halved ripe mangoes on a wooden board. — Photo by Mikhail Nilov on Pexels

Ripe, fully soft mangoes blend down into a naturally thick, sweet base, so this juice needs very little added sugar, and a quick strain through a fine-mesh sieve removes the stringy fibers that make blended mango feel pulpy instead of smooth.

Prep: 10 min
Cook: 0 min
Total: 10 min
Servings: 4

Ingredients

Servings4

3 large ripe mangoes, peeled and cubed
1 1/2 cups cold water
1 tablespoon fresh lime juice
1 tablespoon honey or sugar, or to taste
2 cups ice cubes, for serving

Nutrition per serving

Calories: 130
Protein: 1g
Carbs: 33g
Fat: 1g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

1Peel the mangoes and cut the flesh away from the pit, then cube it roughly.
2Add the mango cubes, cold water, and lime juice to a blender and blend on high for 45-60 seconds, until completely smooth.
3Taste the puree and blend in honey or sugar a little at a time if the mangoes aren't sweet enough on their own.
4Pour the mixture through a fine-mesh sieve set over a pitcher, pressing on the solids with the back of a spoon to push through as much liquid as possible, then discard the fibrous pulp left behind.
5Stir the strained juice well, then pour over ice cubes to serve immediately, or chill for up to 1 hour before serving.

Tips & variations

Use mangoes that give slightly under gentle pressure and smell fragrant at the stem end; underripe mangoes make a tart, starchy-tasting juice no amount of honey fully fixes.
Frozen mango chunks work well and skip the peeling step, just thaw them for about 10 minutes so the blender doesn't stall.
Add a small knob of peeled fresh ginger or a pinch of ground cardamom to the blender for a spiced version.
For a fizzy mango soda, cut the strained juice with cold sparkling water at serving time instead of drinking it straight.

Storage & reheating

Store strained mango juice in an airtight container in the refrigerator for up to 3 days; it will separate as it sits, so shake or stir well before pouring. Freeze in ice cube trays or a freezer-safe container for up to 3 months, and thaw overnight in the fridge.

Tips from the Tulo kitchen

Chilling the mangoes in the fridge for an hour before blending means the finished juice needs little to no ice, so it doesn't get watered down.
If the juice tastes flat, a small extra squeeze of lime right before serving brightens it more than adding more sweetener does.

FAQ

Can I make mango juice without a blender?

A blender gives the smoothest result, but a food processor works nearly as well; just plan on straining a bit longer since the puree tends to be coarser.

Do I have to strain the juice?

Straining isn't required, but skipping it leaves visible fibers in the drink and a thicker, smoothie-like texture rather than a true juice.

Can I use canned mango pulp instead of fresh mangoes?

Yes. Use about 1.5 cups of canned mango pulp in place of the fresh mango and reduce the added sweetener, since canned pulp is usually already sweetened.

Why is my mango juice foamy?

High-speed blending incorporates air, which creates foam on top; letting the strained juice rest in the fridge for 15-20 minutes lets most of it settle out.