How to make mango juice (or mango nectar) with just 2 ingredients (no added sugar), 5 minutes, and a blender! It's sweet, fruity, summery, and super refreshing.
12ozmango1 medium-sized mango or about 1 cup flesh/pulp (Kesar, Alphonso, or Ataulfo mangoes are best, avoid fibrous ones; or use frozen or tinned mango pulp)
1cupswaterfiltered or tap, add more to achieve your desired consistency
Check the Recipe Notes below for optional add-ins!
Collect the mango flesh. I like using the glass method by washing and slicing the mango in half, then running each half along the side of a glass to scoop out the flesh.Use a spoon to scrape up any remaining fruit from the peel and from around the mango seed, too.
Transfer the mango and water to a blender/food processor and blend until smooth. You can add more water if preferred until you reach your desired flavor and consistency. Then transfer to the serving glasses of your choice and enjoy!If you’d prefer a smoother juice (or it has a lot of fiber), you can strain it through a sieve to remove any remaining fibrous pulp. Use a spatula to help make the straining process faster by moving around the juice in the sieve.
How to Store?
Store: fresh mango juice is best enjoyed immediately. However, store any leftovers in an airtight bottle/jar in the fridge for an additional 2-3 days.Freeze: rather than freezing the prepared juice/mango nectar, I recommend freezing just the blended mango puree (especially a good idea when mangoes are in season!). That way, you can add it to various recipes or allow it to thaw and blend with water for the juice. Pour the pulp into an ice cube tray until solid, transfer to a reusable Ziplock, and freeze for up to 3 months.
Video
Notes
Mango juice vs.mango nectar: as far as I can tell, the main difference is that mango juice is meant to be 100% mango. Whereas mango nectar combines the fruit with a sweetener and water. However, having looked at several recipes, the two terms seem to be used interchangeably (as I have here) since most "juice" recipes contain all 3 ingredients, too.
Don't waste the pulp: if you decide to strain the juice, avoid food waste by adding the pulp to other smoothies, juices, etc.
For instant chilled juice: either add a few ice cubes to the blender, keep the mango in the fridge before blending, or allow the juice to chill in the fridge for an hour or two before serving.
The amount of water is variable: not only because of the size of the mango but also the consistency you're trying to achieve.
Optional Add-ins and Variations:
Sweetener: add your favorite sweetener of choice to create more of a mango nectar (or simply, if the mango isn’t sweet enough). I prefer to use liquid, like maple syrup, agave, or even a simple syrup, etc. Start with 1-2 tablespoons and increase to taste.
Citrus: add a splash of lemon juice or lime juice before serving.
Rosewater: a small amount of fragrant floral rose water will add delicious depth.
Chia seeds: add a tablespoon of chia seeds to thicken the mango juice further and add extra protein, omegas, and other health benefits.
Mint leaves: just a few to stir in after blending.
Spices: cardamom powder and ginger powder (or a small amount of fresh ginger) pair particularly well with fresh mango juice. Use just a teeny pinch and increase to taste.
Check the blog post for flavor/juice combos and variations, and answers to top FAQs!