Authentic Mango Juice Recipe – Easy Summer Cooler with Lemon

Last Updated on 2 months by Neha Deshmukh

Authentic Mango Juice Recipe – Easy Summer Cooler With Lemon

Hey everyone! If you’re anything like me, the sight of a ripe mango instantly transports you to summer bliss. Growing up, mango season was the most exciting time of year – and this mango juice recipe is a huge part of those happy memories. It’s incredibly refreshing, naturally sweet, and just… sunshine in a glass! I’m so excited to share my go-to recipe for authentic mango juice with you. It’s super easy to make, and honestly, nothing beats a glass of homemade goodness on a hot day.

Why You’ll Love This Recipe

This mango juice isn’t just a drink; it’s a little slice of summer. It’s quick to whip up – perfect when guests pop over or you just need a cooling treat. Plus, it uses just a handful of ingredients you probably already have in your kitchen. The touch of lemon juice really brightens up the flavor, and it’s way better than anything you can buy in a store. Trust me, once you try this, you’ll never go back!

Ingredients

Here’s what you’ll need to make this delicious mango juice:

• 2 large ripe mangoes
• 1 cup water (240ml)
• 1/2 cup sugar (100g) – adjust to your liking!
• 1 tbsp lemon juice (15ml)

Ingredient Notes

Let’s talk ingredients for a sec, because getting these right makes all the difference!

Mango Selection – Choosing the Right Variety

Honestly, any ripe mango will work, but some are better than others for juice. Alphonso mangoes are the gold standard – incredibly fragrant and sweet. But Kesar, Dasheri, or even Tommy Atkins will work beautifully too. Just make sure they’re nice and soft to the touch.

Sugar Adjustments – Sweetness Levels

The amount of sugar really depends on how sweet your mangoes are and your personal preference. Start with ½ cup and taste as you go. You can always add more, but you can’t take it away! I sometimes use a little less if my mangoes are super ripe.

Lemon Juice – Balancing the Flavor

Don’t skip the lemon juice! It adds a lovely tang that balances the sweetness of the mango. It also helps prevent the juice from oxidizing and turning brown too quickly.

Water Quality – For the Best Taste

This might sound silly, but use good quality water! Filtered water will give you the purest, freshest-tasting juice.

Step-By-Step Instructions

Alright, let’s get juicing!

1. Make the simple syrup: In a small saucepan, bring the water and sugar to a boil. Stir until the sugar is completely dissolved. Add the lemon juice and simmer for another minute. This simple syrup is the base of our deliciousness!
2. Extract the mango pulp: This is the fun part! Carefully cut the mangoes, removing the flesh from the seed and skin. I usually score the mango flesh in a grid pattern – makes it easier to scoop out.
3. Blend it up: Pop the mango chunks into a blender and blend until you have a super smooth pulp. No one wants stringy mango juice!
4. Combine and strain: Strain the mango puree through a fine-mesh sieve to remove any fibers. This step is optional, but it makes for a silkier juice. Then, combine the strained puree with the simple syrup. If it’s too thick, add a little more water until you reach your desired consistency.
5. Chill and serve: Pour the juice into a pitcher and chill in the refrigerator for at least an hour. This allows the flavors to meld together beautifully. Serve over ice, and feel free to get fancy with a sprig of mint or a slice of mango for garnish!

Expert Tips

Here are a few tricks I’ve learned over the years to make the best mango juice:

Achieving the Perfect Consistency

Some people like their mango juice thick, others prefer it thinner. Start with a little water and add more gradually until you get it just right.

Preventing Oxidation – Keeping Your Juice Fresh

Mango juice can brown quickly due to oxidation. The lemon juice helps, but you can also store it in an airtight container in the fridge.

Using Frozen Mangoes

Don’t have fresh mangoes? No problem! Frozen mango chunks work great too. You might need to add a little extra water to get the right consistency.

Variations

Want to switch things up? Here are a few fun variations:

Vegan Mango Juice

This recipe is naturally vegan! Just double-check your sugar source if you’re super strict.

Spice Level – Adding a Hint of Cardamom or Ginger

My aunt always adds a tiny pinch of cardamom powder to her mango juice – it’s divine! A little grated ginger also adds a lovely zing.

Festival Adaptations – Mango Juice for Holi or Summer Celebrations

During Holi, we often add a splash of rose water to the mango juice for a floral twist. It’s so refreshing!

Mango Juice Lassi – A Creamy Twist

For a super indulgent treat, blend in a cup of yogurt to make a mango lassi. My kids love this!

Serving Suggestions

Mango juice is delicious on its own, but it also pairs well with:

• Spicy Indian snacks like samosas or pakoras
• A light summer salad
• Grilled chicken or fish

Storage Instructions

Homemade mango juice will keep in the refrigerator for up to 24 hours. The color might fade slightly over time, but it will still taste delicious!

FAQs

Let’s answer some common questions:

What type of mangoes are best for juice?

Alphonso mangoes are the best, but Kesar, Dasheri, and Tommy Atkins also work well.

Can I use mango pulp instead of fresh mangoes?

Yes, you can! Use about 2 cups of mango pulp and adjust the water accordingly.

How can I make this juice sweeter without using more sugar?

Use riper mangoes! They’ll have more natural sweetness.

How long does homemade mango juice last in the refrigerator?

Up to 24 hours.

Can I freeze mango juice for later use?

Yes, you can! Freeze it in airtight containers for up to 2 months.

I hope you enjoy this recipe as much as my family does! Let me know in the comments if you try it, and don’t be afraid to experiment with different variations. Happy juicing!