Mango Juice

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The best homemade mango juice recipe uses organic alphonso mangoes for a terrifically sweet, nectar-like drink. Follow our step-by-step instructions with photos to learn how to make a delicious juice that’s perfect for enjoying by the glassful or including in any number of juice-based beverage recipes.

top shot shot of mango juice in a glass topped with chia seeds on a wooden table with mangoes on a glass bowl placed on top

I am somewhat of a mango juice expert, in that I love all things mango. From Mango Milkshake and Mango Smoothie, to Aam ka Panna and Mango Shrikhand, this bright and tropical fruit is absolutely my favorite to include in recipes. And if given the option between a slice of mango or a glass of juice, I’ll happily choose the juice every time.

Although I’ve been a big fan of mango juice for many years, I more than often prefer to make it specifically with organic alphonso mangoes. Hands-down these are the most prized variation of the fruit: they’re large with lots of delicious, perfectly sweet flesh.

While you can make a refreshing glass of mango juice with other mangoes, if you have alphonso available I highly recommend that you use them.

Mangoes are nutrient rich, so obviously it is good to include them in your diet. They are also a rich source of Vitamin A, C and dietary fibre. 

Here I share with you my easy recipe and tips to prepare the best, most refreshing mango juice from scratch. It’s great to make on a hot day, and perfect to enjoy as it is or with your favorite snacks!

Step-by-Step Guide

How to make Mango Juice

Peel and Chop Mangoes

1. First, rinse the mangoes very well under clean water. Dry them with a clean kitchen towel. Use a sharp knife or peeler to peel the skins.

Start at the bottom of each mango, and slice upwards towards the more narrow end to remove the skin, keeping as much of the flesh intact as possible. 

TIP: To reduce the heating qualities of mangoes, soak them in water in a bowl or pan for a couple of hours.

two peeled mangoes on a white chopping board

2. Next, chop the mangoes and discard the stone. To separate the flesh from the center pit, first slice large chunks off on both sides of the stone.

Scrape or slice through the remaining flesh and place them on the chopping board. Chop these slices and scrapings into small pieces, like in the photo below.

mangoes chopped

Blend Mangoes

3. Transfer the chopped mangoes to a blender. 

chopped mangoes in a blender

4. Blend until smooth. Add a splash of water or milk (dairy or plant-based) to thin out slightly into a creamy juice, if you like.

You can add a few ice cubes to make into an icy smoothie-like mango juice. Personally, I like my mango juice without anything added for the richest, creamiest and pulpy drink.

chopped mangoes blended to a thick pulpy mango juice

5. Serve the fresh juice immediately, or you can chill in the refrigerator. Feel free to garnish with your favorite juice or smoothie toppings, like chopped nuts, fresh berries, herbs or seeds.

I like to add a sprinkle of chia seeds to my juice, and my family loves chopped cashews and almonds. Get creative and enjoy!

closeup shot mango juice in a glass topped with chia seeds on a wooden table with a side of mangoes on a glass bowl
Tips

Helpful Tips

  • Additional flavors: I recommend that you do not add any additional flavorings to this recipe, to really let the mango shine. That said, if you prefer you can combine some other fruit juice like strawberry juice, pomegranate juice, orange juice with mangoes.
  • Mangoes: Use sweet and ripe mangoes that have a firm juicy pulp, like alphonso. Avoid fibrous, unripe mangoes. If your mangoes are sweet, you absolutely do not need to add any sugar or sweetener.
  • Garnish and toppings: Keep a few pieces of mango intact while you prepare the juice. Then you can use these slices as a lovely garnish with your drinks. You could garnish with fresh herbs like mint or with berries (fresh or dried), nuts or seeds.
  • For a cold juice: Add some ice cubes while blending. Or refrigerate the juice for a few hours. Keep the mangoes in refrigerator overnight before juicing them.
  • Consistency: To thin the consistency slightly, add water or a fruit juice or ice cubes.

FAQs

Can this recipe be increased?

Yes, as-is this mango juice recipe makes two servings. However you can easily double or triple the number of mangoes used to make larger or more servings.

What should I serve with homemade mango juice?

This refreshing and sweet drink is great to enjoy as it is or with nearly any savory snack! I love to serve thick pulpy mango juice with Puri and even Roti.

How long does this juice keep well?

Freshly prepared mango juice definitely tastes best when enjoyed right away, but it can be refrigerated to make it cold. Keep covered in the fridge for up to 1 day.

More Summer Drinks!

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mango juice in a glass topped with chia seeds

Mango Juice Recipe

The best homemade mango juice recipe uses organic alphonso mangoes for a terrifically sweet, nectar-like drink that's perfect for enjoying by the glassful or including in any number of juice-based beverage recipes.
5 from 4 votes
Prep Time 10 mins
Cook Time 0 mins
Total Time 10 mins
Cuisine Indian
Course Beverages
Diet Gluten Free, Vegan
Difficulty Level Easy
Servings 2
Units

Ingredients

  • 2 cups chopped mangoes or 2 medium to large alphonso mangoes or any other sweet variety
  • ice cubes (optional)
  • ¼ cup water or any fruit juice – optional

Instructions
 

Peeling and Chopping Mangoes

  • Rinse the mangoes very well under clean water. Dry them with a clean kitchen towel. Use a sharp knife or peeler to peel the skins.
  • A tip is that to reduce the heating qualities of mangoes, soak them immersed in water in a bowl or pan for a couple of hours before prepping them.
  • Next, chop the mangoes and discard the stone. To separate the flesh from the center pit, first slice large chunks off on both sides of the stone.
  • Scrape or slice through the remaining flesh and place them on the chopping board. Chop these slices and scrapings into small pieces.

Blending Mangoes

  • Transfer the chopped mangoes into a blender. 
  • Blend mangoes until smooth. You can add a splash of water or milk (dairy or plant-based) to thin out slightly into a creamy juice, if you prefer.
  • You can also add some ice cubes if you like.
  • I suggest you can consider leaving few mango pieces to add them as a topping on the juice.
  • Pour the mango juice in tall glasses.

Serving Suggestions

  • Serve mango juice as it is. You can choose to garnish the juice with your favorite toppings, like chopped nuts, fresh berries, herbs or seeds.
  • We enjoy it with a sprinkle of chia seeds or some chopped cashews, pistachios or almonds.

Storage

  • Freshly prepared mango juice definitely tastes best when enjoyed right away, but it can be refrigerated to make it cold.
  • You can chill the juice in the refrigerator for 1 to 2 hours if you plan to serve it later.
  • Or keep the juice covered in the fridge for up to 1 day.

Video

Notes

  • Additional flavors: I recommend that you do not add any additional flavorings to this recipe, to really let the mango shine. That said, if you prefer you can combine some other fruit juices like strawberry juice, pomegranate juice, orange juice while blending the mangoes.
  • Mangoes: Use sweet and ripe mangoes that have a firm juicy pulp, like alphonso. Avoid fibrous, unripe mangoes. If the mangoes are sweet, you absolutely do not need to include any sugar or sweetener.
  • Toppings and garnish: Keep a few pieces of mango intact while you prepare the juice. Then you can use these slices as a lovely garnish with your drinks. You can also garnish with fresh herbs like mint or with berries (fresh or dried), nuts or seeds.
  • For a cold mango juice: Add some ice cubes while blending. Or refrigerate the juice for a few hours. You can keep the mangoes in refrigerator overnight before juicing them.
  • Consistency: To thin the consistency slightly, add water or your preferred fruit juice or ice cubes while blending mangoes. 
  • Scaling: This recipe makes for two servings. You can easily double or triple the number of mangoes used to make larger or more servings.

Nutrition Info (Approximate values)

Nutrition Facts
Mango Juice Recipe
Amount Per Serving
Calories 99 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 2mg0%
Potassium 277mg8%
Carbohydrates 25g8%
Fiber 3g13%
Sugar 23g26%
Protein 1g2%
Vitamin A 1785IU36%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 60mg73%
Vitamin E 1mg7%
Vitamin K 7µg7%
Calcium 18mg2%
Vitamin B9 (Folate) 71µg18%
Iron 1mg6%
Magnesium 17mg4%
Phosphorus 23mg2%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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This mango juice recipe post from the archives (May 2013) has been republished and updated on 13 April 2021.

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Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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