Mango juice

Name: Mango juice
Total time: 45 min
Yield: 4
Cuisine: Tchad
Ingredients: 600 g ripe mango flesh weighed without skin or stone; 600 ml cold drinking water; 20 ml lemon juice

🥭 Mango flesh blended with water, without milk or added sugar.

Ingredients

600 g ripe mango flesh weighed without skin or stone
600 ml cold drinking water
20 ml lemon juice

Preparation

Wash mangoes before cutting. Remove skin and stone and weigh 600 g sound flesh; number of fruits varies. Cut into blender-sized pieces.

Put flesh and 300 ml cold drinking water in a clean blender. Blend about 45 seconds, stop and check. Never insert utensils while the appliance is running.

Add remaining 300 ml water and 20 ml lemon juice. Blend another 15–30 seconds until smooth. No milk or sugar is added.

If long fibres interfere, strain through a fine sieve with moderate pressure; yield then decreases slightly. Refrigerate 30 minutes.

Stir and divide into 4 glasses of approximately 300 ml according to actual yield. Total 45 minutes: 15 preparation and 30 cooling, no cooking.