Full of refreshing fruity flavors, little tangy & sweet, this homemade truly tropical mango juice is the best you can make this summer! Make it in 2 ways with fresh or frozen puree.
For best results follow my detailed step-by-step photo instructions and tips.
3mediummangoor 1 large (or 2½ cups frozen or canned pulp)
3tablespoonssugaror manuka honey (adjust to taste)
1½ to 2cupschilled water or coconut water from young coconuts or orange juice
optional
5 to 6 mint leavesfor flavor (optional)
1inchginger(fresh root)
1lemonor lime (skip if using oranges)
2teaspoonschia seeds or sabja seeds
How to make the recipe
How to make Mango Juice
Wash mango thoroughly and chill them in the fridge. Peel the skin.
Cut the mango to cubes and add them to a blender. Pour the coconut water or orange juice or water. Add sugar and ice cubes. If using ice cubes, reduce the liquid.
Optional - Put in the other ingredients if using like ginger and mint. Blend until smooth. Pour more liquid if needed to your taste. Serve immediately.
Optional - If using chia seeds or sabja seeds, then rinse them thoroughly in a strainer. Soak in ½ cup water and set aside for at least 20 mins to 2 hours. Stir them in the juice just before serving. Serve mango juice immediately.
Mango Juice from Frozen puree
Blend fresh mangoes until smooth in a blender. Strain the puree to remove any bits of fiber left. Transfer this to a ice tray and freeze. Once frozen remove to a ziplock bag and freeze upto an year.
To make mango juice, add 4 to 5 mango cubes (30 ml each) to a serving glass. Add 1 to 2 tbsps of simple syurp or sugar and top with water or coconut water.
If your mango is too sweet, stir in little lemon juice. Sweet and tart juice tastes best. Stir and serve your mango juice. For more flavor add more mango cubes.