Mango Juice Recipe (Homemade and Easy)

Peeling and Chopping Mangoes

1. Rinse the mangoes very well under clean water. Dry them with a clean kitchen towel. Use a sharp knife or peeler to peel the skins.
2. A tip is that to reduce the heating qualities of mangoes, soak them immersed in water in a bowl or pan for a couple of hours before prepping them.
3. Next, chop the mangoes and discard the stone. To separate the flesh from the center pit, first slice large chunks off on both sides of the stone.
4. Scrape or slice through the remaining flesh and place them on the chopping board. Chop these slices and scrapings into small pieces.

Making Mango Juice

1. Transfer the chopped mangoes into a blender. 
2. Blend mangoes until smooth. You can add a splash of water or milk (dairy or plant-based) to thin out slightly into a creamy flowing juice, if you prefer.
3. You can also add some ice cubes if you like.
4. I suggest you can consider leaving few mango pieces to add them as a topping on the juice.
5. Pour the mango juice in tall glasses.

Serving Suggestions

1. Serve mango juice as it is. You can choose to garnish the juice with your favorite toppings, like chopped nuts, fresh berries, herbs or seeds.
2. We enjoy it with a sprinkle of chia seeds or some chopped cashews, pistachios or almonds.

Storage

1. Freshly prepared mango juice definitely tastes best when enjoyed right away, but it can be refrigerated to make it cold.
2. You can chill the juice in the refrigerator for 1 to 2 hours if you plan to serve it later.
3. Or keep the juice covered in the fridge for up to 1 day.