In this article, I will show you how to make mango juice with mango pulp. I love mangoes and eat them throughout the year. A few years ago, I learned a super simple way to make juice with the pulp and it’s just as tasty as juicing alone! Is that mango pulp you have sitting in the fridge about to go bad? If so, don’t worry, this guide will teach you how to make mango juice with mango pulp.
Mango Juice is a juicy, yummy drink made by blending mangoes with sugar and water. Mango Juice is a great choice of drink to relish with family or in get-together. Mango Juice Recipe is explained in this recipe with step by step pictures and video.
Mango Juice tastes so yummy and juicy especially when it is homemade. This Mango Juice Recipe is one of my favorites as it is easy to make also uses only available ingredients in your pantry.
ABOUT MANGO JUICE
I used to love Mango Juice from Pazhamudhir Nilayam a local vegetable fruit vendor shop but until I started making homemade fresh Mango Juice. Mangoes are in season so make best use of it by making fresh and juicy mango juice.
Mangoes tend to be sometimes not taste sweet when consumed as it is. So in such situations Mango Milkshake and Mango Juice will be my first choice.
WHY HOMEMADE MANGO JUICE?
Homemade Mango Juice is best as it is juicy, sweet and without added preservatives. In shops they make mango juice and store it for a week atleast with loaded sugar and preservatives, so they don’t taste fresh. But Homemade Mango Juice is always prepared fresh and tastes best when consumed fresh. Also you have the liberty to adjust the consistency of mango juice, also choose the variety of mangoes as per your preference for making Mango Juice.
Though Alphonso Mangoes tastes best for Mango Juice however you can use Banganapalli or even Neelam mangoes as per your liking.
MANGO JUICE 2 WAYS
- Mango Juice (Classic Version) – The Classic Mango Juice uses just mangoesm, sugar and water without any other additions with just the purest taste of mangoes with little sugar. I used alphoso mangoes for this.
- Mango Juice (With Sabja Seeds) – This version tastes the same as the Classic Mango Juice with the addition of sabja seeds. Sabja Seeds has no taste by itself but gives the juice a texture. Sabja Seeds are great as a natural body coolant so helps to maintain a balance while adding to Mango Juice. I used banganapalli mangoes for this.
MORE MANGO RECIPES
MANGOES – HOW TO STORE?
As we all know Mangoes are seasonal and tastes best only when it is in season. But Mangoes when preserved can be enjoyed throughout the year. Mangoes can be stored in fridge for a short period of time say for about 2 weeks. But if you want to store it over a long period then you can follow any one method given below :
- Cut mangoes into cubes, transfer to a clean zip loack bag or a dry container and freeze it. This can be stored and used for around 6 months.
- Puree mangoes without adding water, then transfer to a tall container and alternate it with sugar layer like first a layer of mango pulp then add a tbsp sugar then mango layer likewise. This can be preserved for about a year.
- Puree mangoes without adding water pour it in icecube trays and freeze it. This can be stored and used for around 6 months.
MANGO JUICE INGREDIENTS
- Mangoes : Mangoes are seasonal and are available commonly in summer in India. Mangoes are to be enjoyed in the season as they are the tastier ones. Alphonso is the recommended variety for tasty, sweet & colourful juices.
- Sweetner : I have used regular white sugar for this recipe. You can try with honey, brown sugar or cane sugar.
- Flavours : I did not add any flavouring for Mango Juice as it tastes best when had as such but you can add few mint leaves or cardamom while blending.
HOW TO MAKE MANGO JUICE
Simmer down this summer with this mango nectar juice made from fresh mangoes! Fresh mangoes are pureed and mixed with simple syrup to make a vibrant, delicious juice. It can be used in cocktails, iced tea, or enjoyed on it’s own!
There really is nothing better than fresh mango juice while mangoes are in season! Whether you buy them in bulk, find them on sale at the grocery store, or you’re blessed with a friend that has a mango tree, if you have a bunch of mangoes this is a great way to use them up!
The juice can be frozen and enjoyed over several months. It can be enjoyed on its own or used for cocktails, bubble tea, and iced tea.
INGREDIENTS – NOTES AND SUBSTITUTIONS
This four ingredient recipe could not get any easier! You’ll have this juice whipped up and ready to serve in no time.
- Mangoes – The star ingredient!! Mangoes can’t be juiced like oranges. They’re not quite like watermelon either which has so much water content that it can be blended, strained and served outright. Instead, mangoes are pulpy and vary in taste and texture between varieties, so they require just a bit more treatment. Using a ripe, sweet mango like champagne, alphonso, or kesar mangoes are the best for making mango juice.
- Water – The water thins out the consistency of the pureed mangoes. It is also used to make a syrup to sweeten the mangoes.
- Sugar – Usually simple syrup is a 1:1 ratio of sugar to water, but mangoes are already really sweet as it is. The sugar sweetens the juice and balances out any tang in the mangoes.
- Lemon juice – The acidity adds a bit of freshness to the juice. You can also use citric acid instead, which is a naturally occurring acid found in citrus which acts as a preservative to keep the mango juice fresh for longer.
Instead of using water to thin out the mango puree, you can also use any type of juice you’d like! Using water gives a pure mango juice flavor. Freshly squeezed fruit juice or store-bought juice will work. I recommend orange juice, coconut water, or pineapple juice.
You may need to still add some simple syrup if you’re using freshly squeezed juice. If you’re using store-bought, there may be some sugar content already added so you can omit it entirely.
After blending and straining the mangoes, add the mangoes back into the blender with your juice of choice and blend again until fully combined.
🥭 HOW TO MAKE FRESH MANGO JUICE
If you have a ton of mangoes, making juice is a great way to preserve them and use them for other drinks. All it involves is pureeing mangoes and mixing them with a homemade simple syrup.
You can also purchase simple syrup, but this recipe doesn’t use a 1:1 ratio of sugar to water to account for the sweetness from the mangoes.
- Make the simple syrup. Bring the water to a boil in a medium-sized pot and pour in the sugar. Stir the water until the sugar dissolves and add the lemon juice. Simmer the syrup until it’s about half the volume and it becomes sticky and syrupy. A good way to test this is by dipping your finger into the cooled syrup, pressing it between your thumb, and slowly separating your fingers to see if it reveals one strand. Remove the pot from heat.
- Remove the pulp. While the syrup simmers, cut the mango in half around the seed in the middle, and then cut the other half. Scoop out all the pulp from the halves and remove as much as possible from the seed. Discard the seed and skin. Transfer the mangoes to a blender.
- Blend the mangoes. Puree the mangoes in a blender for 3-5 minutes until it’s completely smooth. You may need to add a bit of water into the blender or shake the blender around if you don’t have enough mangoes. Strain the puree to remove any chunks or fibrous bits of mango.
- Combine the mango puree with the syrup. Pour the mango puree into the simple syrup and whisk it together very well. It’s okay if it’s still warm. The mango juice should be a bit thicker than orange juice. Thin it out with additional water if needed.
- Chill and serve. Transfer the mango juice into a pitcher and chill in the fridge for at least an hour. Serve in a tall glass over ice.
Add orange juice to the mango puree instead of simple syrup to thin it out and for additional flavor. You can also use spices like ground ginger, ginger, or saffron for added fragrance and flavor.
For added fiber, serve the mango juice with 1-2 tablespoons of chia seeds! Reduce or add more sugar according to your preferred sweetness and based on how ripe / sweet the mangoes are.
Use canned or preserved mango pulp while mangoes aren’t in season. You can also use frozen mango chunks from the frozen aisle of a grocery store.
FREQUENTLY ASKED QUESTIONS
What are the best mangoes to use?
The best mangoes for fresh mango juice are ripened, sweet non-fibrous mangoes. I recommend champagne, alphonso, or kesar mangoes.
Am I able to mix the mangoes with other fruit juice?
Yes! You can mix the fresh mango juice with just about any other fruit you’d like. I particularly love orange juice, pineapple juice, and coconut water.
Can I reduce the added sugar?
You can add or reduce as much sugar as you’d like to for this mango juice, depending on how sweet your mangoes are and your sweetness preference.
Can I put mangoes in a juicer?
Mangoes aren’t like other fruits where they can be juiced. Unlike citrus membranes, mangoes aren’t plump but instead pulpy with a skin and seed that needs to be removed as well. Putting them in a juicer will yield very little juice once they’re pressed.
How long does the juice last?
Store the mango juice in your fridge for up to a week. Just stir it together again because it may settle as the mango settle on the bottom. You can also transfer it to sterilized mason jars and keep it in the freezer for up to six months.
You can also use citric acid instead of the lemon juice, which acts as a preservative due to the high acidity making it difficult for bacteria or mold to survive. If you choose to use citric acid, the mango juice will keep for 6 months in a sterilized airtight container. Use 1 teaspoon of citric acid per quart of juice.
What’s the difference between mango juice and mango nectar?
Mango juice is extracted from the pulp of fresh mangoes and is 100% mangoes, while mango nectar is mango pulp blended with water and sweetener and is a percentage of mangoes.
MANGO PULP JUICE RECIPE – MANGO FROOTI CONCENTRATE RECIPE
Mango Pulp Juice concentrate which can be stored for an year easily made using preservative potassium metabisulphite. If you want to skip adding the preservative then this concentrate will last in freezer section of the fridge for 3-4 months easily. This juice can be mixed with water or milk and can be consumed easily. This pulpy mango juice tastes just like the ones available in tetra pack in market. Now you won’t miss mangoes all year around.
Click the PLAY BUTTON below to view the video recipe of Mango Pulp Juice Recipe:
2 & ½ cups rajapuri mango pulp (approx 2 big mangoes)
1 + ½ + ¼ cup sugar
1 tsp citric acid
2 pinches potassium metabisulphite (little less than ⅛ tsp)
Water as needed
SERVES: Makes approx 856g Mango Pulp
PREPARATION TIME: 15 min
COOKING TIME: NA
TOTAL TIME: 15 min
* 1 CUP = 237 ML
1. In a bowl take rajapuri mango pulp, sugar & citric acid.
2. Using a hand blender, blend until sugar dissolves completely.
3. Sieve this mixture for smooth texture.
4. Add potassium metabisulphite & mix well.
5. Fill this mango pulp in glass jar or plastic airtight container & screw the lid.
6. Store in fridge for 1 year.
7. To make mango juice, add few ice cubes in a glass.
8. Fill ¼ portion with mango pulp & remaining portion with water. For milkshake, use chilled milk instead of water.
9. Mix well & mango juice is ready to serve.
1. Take 2 big rajapuri mangoes (approx 1225g) – color & taste of this variety of mangoes is best.
2. Do not blend the mango pulp after separating it from mangoes.
3. Citric acid acts as a preservative.
4. To preserve this pulp for a year we used preservative – potassium metabisulphite. It will maintain bright yellow color of the pulp – won’t let it get dark.
5. You can avoid this preservative & store this pulp in air tight container & in freezer section for 3-4 months.
6. After storing this mango pulp in fridge, it will get thick & mixing with spoon can be difficult – use hand blender to mix easily in water or milk.