This delicious and hydrating homemade mango juice recipe needs just 2 ingredients! Bursting with smooth tropical fruity flavor, it is naturally sweet, easy to make, and comes together in minutes.
Store-bought juices have fewer actual fruits and more sugar syrup, color, and artificial sweetener. So, I prefer making them at home. Mangoes are also an excellent source of vitamin C!
I love the refreshing taste of fruit, especially in summer. Whether you’re making a banana cream pie, peach crisp, or strawberry smoothie, it’s so easy to sneak in some extra nutrients.
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Best mangoes for juicing
When buying fresh mangoes, look for a couple of things.
- Use ripe mangoes. Raw mangoes are highly tart and cannot be used for juicing. Depending on the variety of mangoes and their ripening stage, you may find green, yellow, orange, or pink mangoes. Pick yellowish-red, firm, fragrant mangoes for this recipe.
- Look for fragrant ones. Ripe mangoes are typically fragrant and have a characteristic sweet smell.
- Mango variety. Try a couple of varieties available to you to find juicier options. Some types are more fibrous, and some are succulent. My personal favorite is the Indian variety – Alphonso mangoes. You can go for Kesar or Ataulfo too.
- Texture. Press the mangoes gently to find out if they are ready. They should yield slightly. If they are too mushy or smell funny, they could be rotten.
Why you’ll love this recipe
- Uses two-ingredients. You need only two ingredients to make this mango juice recipe, one of which is water.
- Healthy. Pumped with vitamins A and C and minerals like potassium and magnesium, ripe mangoes are naturally sweet and help with digestion, building immunity, and getting glowing skin.
- Enjoy it anytime. You can drink this mildly sweet and tangy juice with breakfast, lunch, snacks, or dinner.
- Get creative. It is highly customizable, and you can add more fruits, berries, and herbs to your liking.
Its thick, creamy, and rich texture is irresistible and will instantly transport you to a warm summer afternoon. You’re in for a treat if you are a mango-lover like me.
Ingredients Needed
This tropical delight is made with only two ingredients. Here’s what you’ll need:
- Mango. I have used fresh mangoes for this recipe. But you may have to resort to frozen mango pulp for this recipe if it’s not mango season. Don’t worry; your mango juice will turn out just as tasty.
- Water. For blending mango efficiently and achieving a juice/liquid consistency. I used filtered tap water.
How to make fresh mango juice
Following four simple steps, you can make this hydrating mango juice in under 10 minutes.
Step 1- Prep the mangoes. Wash mangoes well and chill them in the refrigerator before juicing for a chilled juice.
Step 2- Separate mango flesh. Peel the mango skin and chop the mango flesh into even pieces. Or cut the mango sides and scoop out the flesh using a spoon. Extract as much mango flesh as possible and discard the pit.
Step 3- Blend smooth. Transfer mango chunks and water to the food processor or blender and blend until smooth.
Step 4- Garnish and serve. Top with your favorite garnishes and serve cold in a serving glass.
Tips to make the best recipe
- Sweeten the juice. Mangoes can be tricky, and if you end up with a particularly tangy mango, add some sugar or maple syrup to take the edge off.
- Adjust consistency. Based on your preference and the type of your mangoes (pulpy or juicy), adjust the thickness of your juice by adding more or less water.
- Blend with ice. If you love the creamy smooth texture, throw in a few ice cubes while blending. It’ll keep the ingredients chilled and make the best vibrant yellow juice.
- Garnish with herbs. Garnish this lovely drink with mint for an extra kick of fresh herbs.
Flavor variations
- Substitute water. Blend with coconut water instead of regular water. It balances mango beautifully and makes it more hydrating. You could also substitute water with milk for a lip-smacking mango milkshake.
- Add texture. Add a couple of teaspoons of soaked chia seeds to add fiber to the juice. They look adorable in the fruit juice and aid digestion. Or top it off with toasted coconut or almond shavings for some crunch.
- Add citrus. Squeeze some lemon or orange juice to the mix for a burst of acidity.
- Make mango nectar. Mango juice has a thin consistency, whereas mango nectar is pure mango puree. To make mango nectar, blend mango flesh without adding any water.
Storage instructions
To store: I’d highly recommend drinking mango juice immediately. But if you have leftovers, store them in an airtight jar for 2-3 days.
To freeze: If you plan to make juice for freezing, skip water from the recipe and freeze mango nectar in ice cube trays. Once solid, transfer them to freeze-safe bags and enjoy fresh mango flavor all year.
Recommended tools to make this recipe
- Blender. For the smoothest and most silky juice.
- Food processor. No blender? A food processor helps out in a pinch!
- Jug. For juice storage.
More fruity beverage recipes to try
- Strawberry smoothie
- Mixed berry smoothie
- Banana breakfast smoothie
- Chocolate Raspberry smoothie
- Keto shakes
Frequently asked questions
Unlike apples and carrots, mangoes have a soft texture and cannot be juiced using the traditional juicer. So, use a blender or a food processor for this recipe.
Blending at high speed makes this mango reasonably smooth. But if you prefer your juice without any fibers, you can strain it before drinking.
Mix with orange, passionfruit, or pineapple juices for a tropical blast.
You can freeze the juice to enjoy a tasty and flavorful mango popsicle. By blending it with yogurt, you can turn it into a delicious Indian drink called ‘Mango Lassi.’ Or you can also use it as a base for cocktails and smoothies.
Mango Juice
Ingredients
- 1 1/2 cups water
- 18 ounces mango peeled
Instructions
- Scoop out the mango flesh from the mangos and roughly chop them.
- Transfer the mango and water to a food processor and blend until smooth. Adjust the water as needed.
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