Mango Juice

5 from 1 vote

Ready in 5 minutes, fresh mango juice or mango nectar is refreshing and delicious. This homemade juice requires two ingredients and no special equipment.

Two glasses of mango juice with mint garnish.

Fresh mango juice is refreshing and requires no juicer, just a blender! Making this juice during prime mango season means you can make it with added sugar.

It’s a great way to use fresh mangoes and adjust to your preference for the best taste.

In India, the mango is known as the king of fruits.  If you’ve never tried Indian mangos, I highly recommend trying some from an Indian grocery store.  In the US, you’ll see Kesar and Alphonso mangoes.  They have a taste that is just different and delicious!

Two glasses of mango juice with mint garnish.

If you enjoy mango juice and mango nectar, you may want to try Mango Ras.  It is commonly eaten in Indian cuisine and is essentially mango pulp.  It can be flavored with ginger powder, saffron, or even a little cardamom. A delicious treat!

Here is a quick video showing how to make it:

YouTube video

Why You’ll Love This Recipe

Simple ingredients | Wholesome ingredients with no artificial flavors or preservatives like store-bought juices.

Quick to prepare | Homemade juice ready in just 10 minutes 

Vegetarian, vegan, and gluten-free 

Mango on a plate.

Ingredient Notes

You only need three ingredients to make delicious mango juice.  Make it four if you feel you need a sweetener!

Mango chunks in a bowl with a lemon to the side.

The main ingredients you need are:

  1. Mangoes:  Pick mangoes that are ripe and not fibrous.  See more details below.

Type of mango: This is key to the taste of your juice.

In the US, I prefer using Champagne mangoes (also sold as Ataulfo).  Kent mangoes can also work, as long as they are not too fibrous.

  • When Indian mangoes are available, Alphonso or Kesar are always the best!
  • While you can use frozen mangoes sold in the US, I find them usually pretty bland in flavor. 
  • Another alternative is to buy canned mango pulp (canned puree).  It’s easily found in an Indian grocery store or online.

2. Water: This is to thin out the pulp to make it into juice.  

Freshly squeezed lemon juice in a small white bowl with a lemon to the side.

Other recommended but optional ingredients:

Lemon juice:  Adding lemon juice serves two purposes:

  1. Prevents browning of the juice if you do not consume it right away.
  2. Brightens the juice and provides a bit of tang.

If you aren’t drinking it right away, you can skip it if you prefer not to add it. But I highly recommend it for taste!

Sugar:  The addition of sugar is optional and dependent on how sweet and ripe your mangoes are.  You can also use an alternative sweetener of your choice.

Ice cubes: If serving right away, these will be handy to add to fresh juice on hot summer days!

Mango juice glasses with a peeled mango on a plate.

Preparation  

Peel mangoes with a peeler.  Chop mango Roughly chop mango flesh into chunks.  Be mindful of the seed.

Cut the lemon in half.  Juice lemon with a juicer.

Rolling the lemon on the countertop before cutting it helps get more juice from it!

Making It

Place mango pieces and two tablespoons of lemon juice in a blender jar or food processor (I use a Nutribullet). Blend into a smooth puree.

Add lemon juice and water.  Blend again.  

Taste and see if you would like to add sweetener.  If needed, add and blend again.  Mango juice is ready! Pour into serving glasses or a pitcher.

If you want a thinner juice, just add ½ cup of water at a time until you reached your desired consistency.

If you happen to have mangoes with a lot of fiber, I’d recommend either skipping making juice from it or trying running the pulp through a sieve to remove some of the pulp.

Storing

Refrigeration: Mango juice should be stored in a tightly sealed container in the refrigerator and consumed within 3-4 days to ensure freshness.

Freezer:  Mango juice can be frozen in an airtight container or freezer bag for up to 8-12 months. However, freezing may affect the texture and flavor of the juice.

Instead, take the approach of making mango pulp and freezing it.  I do this for Mango Ras and it works just fine.  When you want to make juice just let it defrost and add water as needed to thin it out.

Freeze it in freezer-safe Ziplock bags.  They can lie flat in the freezer.

Mango juice in glass with mint leaves.

Ideas for Mix-Ins / Flavor Variations

This sweet fruit tastes delicious with other flavors too!

Mint: Fresh mint leaves add a delicious zing to a summertime drink.  Either blend in the juice or even use it as a garnish.

Ginger: You can either add a ½ to 1-inch piece of peeled fresh ginger to the blender jar or use ginger powder.

Rosewater

Cardamom

Juices: Orange juice, pomegranate juice, strawberry juice, and pineapple juice could all be tasty additions.

Coconut water: Tender coconut water can be a delicious twist.

 What is the difference between mango juice and mango nectar?

Mango juice is made by extracting the juice from ripe mangoes and adding water and sometimes sugar to adjust the sweetness. It has a thinner consistency and a stronger taste of mango.

Mango nectar, on the other hand, is made by blending the fruit with water and sweeteners like sugar or high-fructose corn syrup. It is thicker and sweeter than mango juice and may have additional ingredients such as citric acid, ascorbic acid, or other preservatives.

Can you juice a mango?

You can make juice from mango pulp, but you cannot juice a mango in a juicer.

Have you tried this Mango Fruit Juice? If so, I would greatly appreciate it if you could take a moment to leave a comment and rate it with stars. It would mean a lot to me to hear how it turned out. If you’re on Instagram, feel free to tag me so I can see your creation. Thank you for your support!

Two glasses of mango juice with mint garnish.

Fresh Mango Juice (Homemade, No Sugar) or Mango Nectar

Shilpa Joshi
Ready in 5 minutes, fresh mango juice or mango nectar is refreshing and delicious. This homemade juice requires two ingredients and no special equipment.
5 from 1 vote
Total Time 5 minutes
Course Drinks
Cuisine global cuisines, Indian
Servings 2 servings
Calories 248 kcal

Equipment

  • 1 Blender

Ingredients
  

  • 3 mangos about 400 g mango chunks, 2 cups chopped, 1½ cup puree
  • cups water Can add additional ½ cup at a time if you want a thinner consistency
  • 1 lemon about 2 tbsp fresh squeezed lemon juice
  • 2-3 tbsp sugar optional, adjust to your preference and according to sweetness of mango

Instructions
 

  • Place mango pieces and two tablespoons of lemon juice in a blender jar or food processor (I use a Nutribullet). Blend into a smooth puree.
  • Add lemon juice and water.  Blend again.
  • Taste and see if you would like to add sweetener.  If needed, add and blend again.  Mango juice is ready! Pour into serving glasses or a pitcher.

Notes

If you want a thinner juice, just add ½ cup of water at a time until you reached your desired consistency. Note, the more water you add to dilute it the more sugar you will need since the sweetness of the mango diminishes in flavor.
ff you happen to have mangos with a lot of fiber, I’d recommend either skipping making juice from it or trying running the pulp through a sieve to remove some of the pulp.
Refrigeration: Mango juice should be stored in a tightly sealed container in the refrigerator and consumed within 3-4 days to ensure freshness.
Orange juice – Adding orange juice is a way to reduce the amount of added sugar.
Lemon juice – Highly recommend, brightens the juice.

Nutrition

Calories: 248kcalCarbohydrates: 64gProtein: 3gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gSodium: 13mgPotassium: 596mgFiber: 6gSugar: 56gVitamin A: 3371IUVitamin C: 142mgCalcium: 54mgIron: 1mg
Tried this recipe?Let us know how it was!

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Shilpa

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