Mango juice

🥭 Smooth homemade mango drink made from ripe pulp and cold water. About 1 litre, four 250 ml glasses, without milk or added sugar.

Ingredients

• 600 g ripe mango flesh without skin or stone, about 2–3 large mangoes depending on yield
• About 450 ml cold drinking water, adjusted to make 1 litre

Preparation

Clean work area, knife, board, blender and measuring jug. Wash and dry mangoes; discard moldy or fermented fruit.

Cut safely around the stone, peel and recover sound flesh. Weigh 600 g usable flesh.

Cut into blender-sized pieces and remove obvious hard fibers. Add to blender with 250 ml cold water from the measured supply.

Secure lid and blend in bursts until smooth. Stop the machine before scraping sides with a clean spatula.

Transfer to measuring jug. Optionally strain if very fibrous; otherwise retain fine pulp. Straining removes some solids.

Gradually add cold water to the 1 litre mark, mixing. Not all available water may be needed.

Taste with a clean spoon and check pourable texture. No added sugar is specified. Stir and divide into four clean 250 ml glasses.

Serve immediately or cover and refrigerate at once. Preferably drink the same day and within 24 hours refrigerated. This unpasteurized drink is not shelf-stable.