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.
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.
Making Mango Juice
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 flowing 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.