Fresh Mango Juice in the Blender
Mango juice is simply ripe mango pulp blended with cold water or milk. The right ratio is one cup of pulp to one cup of liquid, and a small pinch of salt lifts the sweetness without being tasted. Ripe mangoes need no sugar at all.
- Prep
- 10 min
- Cook
- —
- Total
- 10 min
- Calories
- 130
Mango juice is the easiest drink of the season, and the difference between a good one and an ordinary one is not technique — it is picking the fruit. Underripe mangoes need a lot of sugar and still taste flat.
Method
-
1
Choosing mangoes
Smell the fruit at the stem end — a strong fragrance means it is ripe. Colour is not a guide; some varieties stay green when fully ripe.
⏱ 2 min -
2
Getting the pulp
Peel the mangoes and cut the flesh off the stone, discarding any tough fibres close to the stone — they survive blending and give an unpleasant texture.
⏱ 5 min -
3
Blend
Put the pulp in the blender with half the liquid and blitz until completely smooth, then add the rest and stir.
⏱ 2 min -
4
Taste and sweeten
Taste before adding any sugar — ripe mangoes are usually sweet enough. Add the lemon and the pinch of salt, which lifts the sweetness without being detectable.
⏱ 2 min -
5
Serve
Pour over glasses packed with ice and garnish with mint. Serve immediately; the juice starts to separate after half an hour.
⏱ 1 min
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Tips that actually matter
- Ripe mangoes need no sugar at all — taste before you sweeten.
- For a creamy version use milk instead of water, or half and half for a balance.
- Cut away the tough fibres near the stone; they survive blending and coarsen the texture.
- Mango pulp freezes well in ice cube trays, giving you juice and smoothies all year.
People also ask
How do I know a mango is ripe?
Smell it at the stem end — a strong fragrance means ripe. Colour is not a guide, as some varieties stay green. Light pressure should give slightly, not feel mushy.
Why does the juice separate?
That is normal — the fibre settles and the liquid floats. Shake before drinking, or serve immediately. A splash of milk slows the separation.
Can I use frozen mango?
Yes, and it is excellent — it gives a chilled juice without ice diluting it. Blend it straight from the freezer with the liquid.
Cook mode
Fresh Mango Juice in the Blender
-
1
Choosing mangoes
Smell the fruit at the stem end — a strong fragrance means it is ripe. Colour is not a guide; some varieties stay green when fully ripe.
-
2
Getting the pulp
Peel the mangoes and cut the flesh off the stone, discarding any tough fibres close to the stone — they survive blending and give an unpleasant texture.
-
3
Blend
Put the pulp in the blender with half the liquid and blitz until completely smooth, then add the rest and stir.
-
4
Taste and sweeten
Taste before adding any sugar — ripe mangoes are usually sweet enough. Add the lemon and the pinch of salt, which lifts the sweetness without being detectable.
-
5
Serve
Pour over glasses packed with ice and garnish with mint. Serve immediately; the juice starts to separate after half an hour.
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