Mango juice

Name: Mango juice
Total time: 10 min
Yield: 4
Ingredients: 3 pieces ripe mango; 2 cups cold water; 2 tablespoons sugar; 1 tablespoon lemon juice; 1 cup ice cubes

Ripe mango blended with water or milk and a touch of lemon, thick and cold.

Vegan

Cooking time: 10 min
Hands-on time: 10 min
Difficulty: Easy
Calories: 170

Everything here depends on the fruit: mango that gives under the thumb and smells sweet at the stem end, because a hard one won't ripen in the blender. The lemon isn't there to be tasted — its job is to bring out the mango.

Before you start

Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

4people

Amounts follow the number of people

For juice

3 pieces ripe mango — Peeled and cubed
2 cups cold water — Or milk for a richer texture
2 tablespoons sugar — Depending on how sweet the mango is
1 tablespoon lemon juice
1 cup ice cubes

The quantity can be doubled, adjusting the sweetness after tasting, and adding ice to each cup when serving.

Equipment

Blender — The silky texture only comes from blending.
Strainer — Optional, if the mango is fibrous.

Method

Choose a mango that softens under thumb pressure and has a distinct aroma at the tip.
1 min
You’ll know it’s ready when
The fruit softens slightly and has a sweet aroma.
Tip: Hard mangoes don't ripen in a blender — they need two days out of the refrigerator.
Mix the mango with water, sugar, and lemon until it reaches a silky consistency.
3 min
You’ll know it’s ready when
Smooth, with no stringy bits.
Tip: You don't taste the lemon — it is there to bring out the mango.
Add ice and mix in short pulses, then serve immediately.
2 min
You’ll know it’s ready when
The drink is cold, thick, and flows slowly.