Ingredients
- 2 ripe mangoes, peeled and pitted
- 4 large oranges, peeled
- 1/2 lemon, peeled
- 1/2 cup cold water
- Ice, for serving
- Mint sprigs (optional, for garnish)
- 1/2 cup coconut water (optional, for tropical depth)
- 1 tbsp fresh lime juice
Instructions
- Prep the fruit. Peel and pit the mangoes, catching all the juice. Peel the oranges and lemon.
- Blend the mango. Blend the mango flesh with the cold water (or coconut water) on high until completely silky, about 45 seconds.
- Juice the citrus. Juice the oranges and lemon (juicer or hand press), stir in the lime juice, then stir into the mango puree.
- Adjust the thickness. Too thick to pour? Thin with cold water or coconut water a splash at a time. Too thin? Blend in a few ice cubes.
- Serve. Pour over ice and serve immediately — the color and flavor are brightest fresh. Garnish with mint if you like.
🍊 Sunshine rules
Ripe mango is everything: it should smell fragrant at the stem and give gently when pressed. If your mangoes are fibrous, strain the blend — silky is the goal. No added sugar needed with ripe fruit; tart mangoes get a teaspoon of honey. Drink the same day for peak flavor and color.
Common questions
Can I use frozen mango?
Yes — thaw it first for the best texture, or blend from frozen with a little extra water for a thick smoothie-style juice.
It's too thick — help?
Mango puree is naturally thick. Thin with cold water or coconut water a splash at a time until it pours like juice.
Can I make it ahead?
Up to 24 hours refrigerated in a sealed jar. The mango may separate — just shake or stir before pouring.
What about the fiber?
Blending (not juicing) the mango keeps all the fiber — one reason this juice is so satisfying. Strain only if you want it silky.
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