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How To Make Healthy Mango Juice Quickly

Fruit Juice! Like the finest mango market in the world in a glass! This domestic, genuinely tropical Mango Juice is the finest you can make this summer, as it is brimming with exotic flavors that are both sweet and piquant. If you’ve never had homemade mango juice from fresh mangoes, you’re in for a genuine delight.

Frozen mangoes or puree will suffice in a crisis, but fresh mangoes harvested during the optimum season are the finest and taste the best. With my simple instructions, you can prepare this beverage year-round; preserve the puree this season and savor it throughout the year.

Homemade Mango Juice preparation is not an advanced science. However, I decided to write this post to share my advice. For years, I had been making this beverage in a blender with diced mangoes, chilled water, ice, and sugar. When we began routinely juicing vegetables and fruits at home seven years ago, I began experimenting extensively with mangoes.
Mangoes cannot be juiced in a juicer like other fruits due to their high fiber content. Juicing fruits and vegetables is an excellent way to get your daily dose of nutrients. Mangoes, however, cannot be juiced similarly due to the fruit’s high fiber content, which contains all of the flavor and nutrients.

About Mango Juice

Mango Juice contains all of the fruit’s fiber and is nutritious. This is excellent for detoxifying the body, and regular consumption of mango juice can do miracles for the digestive system.

This sweet and sour homemade mango juice makes it an ideal thirst-quencher for sweltering summer days. Serve it at any time of day, and you’ll enjoy it. This formula suits children and infants; omit the optional ingredients.

This article describes two methods for making juice. Here is the initial method:

Freeze now & Enjoy later.

To make mango juice year-round:

  1. Make mango puree by blending peeled mangoes and straining the mixture.
  2. Place in an ice tray and freeze until solid.
  3. Later, remove and transfer to a container or bag with a zipper closure.

When preparing mango juice, place four to five mango cubes in a serving glass, pour one to two tablespoons of simple syrup (or sugar to taste), and top with ice, water, or coconut water.

If your mangoes are excessively fragrant, add some lemon juice. Sweet and sour juice tastes excellent! Add mango cubes if you believe your beverage is too watery and flavorless. Mango purée can be frozen for a year, and mango juice can be made in minutes throughout the year.

The liquid and Alphonso mango pulp are what I used to make this.

Make with Fresh Mangoes

The second method involves extracting mango liquid from raw mangoes. While you can always prepare the juice with only mangoes, adding a few other ingredients makes it exceptional!

Mango is a pulpy fruit that, when juiced, requires additional liquid. Water adds neither nutrients nor flavor to the juice. Without any liquid, it becomes a uniform consistency. Therefore, the following are some liquid options:

Liquid: Coconut water, orange juice, or lemon juice not only add more nutrition to your beverage but also mitigate the heating properties of the mangoes and assist in thinning the mango puree to a juice consistency. These ingredients will not affect the flavor of your mango juice. So determine what you will use. If none of these are available, use ordinary water.

Coconut water is the most thirst-quenching and rehydrating natural beverage available to us. My mother always added tender coconut water to the blender when preparing mango juice. Since mangoes are naturally warm, coconut water cools them down.
I also occasionally use lemons. Oranges and mangoes pair well, and children will adore this combination. If preparing the juice in a blender, peel and divide the oranges. Remove the seeds and blend the remaining fruit. This must be strained to obtain the liquid.

Return to the receptacle. Then, incorporate in diced mangoes. Alternatively, you may use a manual orange juicer to extract the juice from the oranges.
Adding moistened sabja or chia seeds to your juice is a beautiful idea.

Fresh mint leaves and ginger add flavor, but you should only use them if you enjoy their flavors. I omit them whenever I prepare this dish for my children, as they dislike both.

We all have distinct preferences and preferences. What I’ve described above is my method for preparing mango juice. However, you may use whatever liquid you wish.

How to make Mango Juice

  1. Choose completely mature, delicious mangoes. Here, I have used Alphonso mangoes. You may also use only partially mature mangoes, but you must add more sugar because they will be acidic. Rinse them well under running water.
  2. Peel and dice the mangoes. The alternative is to divide them.
  3. Using a knife, cut the interior tissue into segments without cutting through the mango’s membrane.
  4. Then, using a wide spatula, separate the flesh from the skin and remove the segments.
  5. Add them to a blender with two to three tablespoons of sugar or honey. You may also add ginger and mint fronds if desired. I have nothing to contribute here.
  6. Add ice crystals, cold water, orange juice, or coconut water to the drink. I used approximately 1 cup of orange juice.
  7. Blend until entirely homogeneous. You may need to add more liquid for a consistency similar to juice. I added half-cup of the water at this point.
  8. I added soaked sabja seeds to the serving containers as I had some on hand.

Mango juice is poured into serving containers. This is the desired consistency, which is pourable yet viscous.

You can add more ice crystals, but the flavors will be diluted.


This homemade, genuinely tropical mango juice is the finest this summer, packed with reviving citrus flavors that are slightly sour and sweet. Prepare it using either fresh or frozen puree.

Prep Time: 8 
Cook Time: 1
Total Time: 9
Servings: 3 servings


  • 3 medium or one large mango (or 2.25 ounces of frozen or tinned puree)
  • 3 tablespoons sugar or manuka honey (modify to flavor)
  • 1.5 to 2 cups of chilled water, immature coconut water, or orange juice
  • 5 to 6 mint leaves for flavor (optional)
  • 1-inch ginger (fresh root)
  • 1 lemon or lime (skip if using oranges)
  • 2 teaspoons chia seeds or sabja seeds

How to make Mango Juice

  1. Wash and refrigerate the mango in the refrigerator. Remove the epidermis.
  2. Cube the mango and place it in the blender. Pour the water, citrus juice, or coconut water. Add sugar and ice to the mix. If using ice crystals, the liquid level should be decreased.
  3. Add additional ingredients, if desired, such as ginger and mint. Blend until creamy. Pour more liquid, if needed, into your flavor. Serve without delay.
  4. Optional: If using chia or sabja seeds, thoroughly cleanse them in a strainer. Soak 12 cups of water for at least 20 minutes to two hours. Just before serving, stir them into the juice. Serve mango juice at once.

Mango Juice from Frozen puree

  1. In a blender, puree fresh mangoes until smooth. Strain the puree to remove any remaining fibers. Could you put this in an ice tray and chill it? Once frozen, transfer to a plastic container and freeze for up to one year.
  2. Add four to five mango segments (30 milliliters each) to a serving vessel to create mango juice. Add between one and two tablespoons of simple syrup or sugar, followed by water or coconut water.
  3. Add a small amount of lemon juice if your mango is too sugary. The finest-tasting juice is sweet and sour. Stir before serving mango juice. For more flavor, add more mango segments.

Pro Tips

If you enjoy authentic mango flavor, you should avoid using other ingredients. Combine the mangoes with water until a very fluid consistency is achieved. You may also add your preferred sweetener.

Orange juice may be added to mango juice to give it a unique flavor. The mango-citrus combination is fantastic.

Tender coconut water and pieces may be added to increase the nutritional value for a healthier option.


How long will homemade mango juice last?

Mango juice prepared freshly tastes best when consumed immediately, but it can be refrigerated to make it chilly. Cover and refrigerate for up to 1 day.

What are the steps of processing mango juice?

The mango juice production process covers sorting, peeling and destoning, softening, pulping, homogenization, degassing, sterilization, filling and packing, and cooling.

Is homemade mango juice good for you?

Mango juice is among the healthiest juices, with balanced calories, protein, carbohydrates, and vitamins A, C, B, E, and K. A substantial amount of minerals like potassium, calcium, magnesium, phosphorous, iron, selenium, and sodium are present in one glass of Mango juice.

How is mango juice preserved?

Through sterilization, mango juice can be preserved for one year. The first stage includes adding 70% of the sugar calculated plus two spoons of lemon juice per kg of mango. Stir well during the entire cooking process until 55 Brix of solids by refractometer is reached.

What is the difference between mango juice and mango drink?

Mango juice is extracted from the puree of fresh mangoes and comprises one hundred percent mangoes. In contrast, mango nectar is composed of mango pulp blended with water and sweetener and contains a proportion of mangoes.

What country produces the most mango juice?

India. India is the leading mango producer in the world, producing an estimated 24.7 million tons of mangos annually. This number accounts for almost half of the entire global mango production.


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