Mango Juice Recipe – Authentic Indian Summer Drink with Sweetener

Last Updated on 2 months by Neha Deshmukh

Mango Juice Recipe – Authentic Indian Summer Drink With Sweetener

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. My grandmother would make the most incredible mango juice, and I’ve been trying to recreate her magic ever since. Today, I’m sharing my go-to mango juice recipe – it’s super simple, incredibly refreshing, and tastes like sunshine in a glass!

Why You’ll Love This Recipe

This mango juice isn’t just a drink; it’s a little slice of Indian summer. It’s naturally sweet, bursting with flavour, and takes just minutes to make. Perfect for beating the heat, it’s a family favourite and always a hit at gatherings. Plus, it’s incredibly versatile – you can adjust the sweetness and even add a little spice to make it your own!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 2 cups ripe mangoes (peeled and chopped) – about 300g
• 1 cup crushed ice
• ½ cup water (120ml)
• 2 tbsp sugar (or honey/date syrup) – about 25g

Ingredient Notes

Let’s talk ingredients! A few little things can make all the difference.

• Mangoes: Seriously, the star of the show! We’ll dive deeper into choosing the right ones below.
• Ice: Crushed ice is best for that perfect slushy texture. If you only have cubes, a quick pulse in the blender works wonders.
• Water: This helps everything blend smoothly. You can adjust the amount depending on how thick you like your juice.
• Sweetener: I usually use sugar, but honey or date syrup add a lovely depth of flavour. Date syrup is a fantastic natural option!

Mango Selection – Choosing the Right Variety

Choosing the right mango is key. Alphonso mangoes are the gold standard for juice – they’re incredibly fragrant and have a beautiful, creamy texture. But honestly, any sweet, ripe mango will work beautifully!

Here are a few of my favourites:

• Alphonso: The king of mangoes! (If you can get your hands on them, grab them!)
• Kesar: Another fragrant and flavorful option.
• Dasheri: Sweet and slightly tangy.
• Chaunsa: Juicy and aromatic.

Look for mangoes that are slightly soft to the touch and have a sweet, fruity aroma.

Sweetener Options – Sugar, Honey, or Date Syrup

I love experimenting with different sweeteners. Here’s a quick breakdown:

• Sugar: Classic and reliable. Use granulated or caster sugar.
• Honey: Adds a floral note. Use a mild-flavored honey so it doesn’t overpower the mango. About 2 tablespoons (30ml) should do the trick.
• Date Syrup: My current obsession! It adds a caramel-like sweetness and is a healthier alternative. Start with 2 tablespoons (30ml) and adjust to taste.

Step-By-Step Instructions

Alright, let’s get blending!

1. Peel and chop your ripe mangoes into pieces. Don’t worry about being too precise – the blender will take care of everything.
2. Add the mango pieces, crushed ice, water, and your chosen sweetener to a blender.
3. Blend until everything is smooth and creamy. This usually takes about a minute or two, depending on your blender.
4. Now, here’s a little trick my grandmother taught me: strain the mixture through a sieve to remove any remaining pulp. This gives you a super smooth, silky juice.
5. Discard the leftover pulp (or save it for a smoothie!). Pour the juice into glasses and serve immediately.

Expert Tips

A few little things to elevate your mango juice game:

• Chill your glasses: Pop them in the freezer for 10-15 minutes before serving for an extra refreshing experience.
• Don’t overblend: Overblending can make the juice frothy. Blend just until smooth.

Achieving the Perfect Consistency

Want a thicker juice? Use more mangoes and less water. Prefer a thinner consistency? Add a splash more water. It’s all about finding what you like best!

Preventing Oxidation – Keeping Your Juice Bright

Mango juice can sometimes turn a little brown due to oxidation. To prevent this, add a squeeze of lemon or lime juice to the blender. It won’t affect the flavour, but it will keep your juice looking vibrant.

Variations

Let’s get creative!

• Vegan Mango Juice: Simply use a plant-based sweetener like maple syrup or agave nectar.
• Spice Level – Adding a Hint of Cardamom or Ginger: My friend Priya loves adding a pinch of cardamom powder to her mango juice. It adds a lovely warmth. A tiny piece of grated ginger is also delicious!
• Festival Adaptations – Mango Juice for Holi or Summer Celebrations: During Holi, I sometimes add a tiny bit of saffron to the juice for a beautiful golden hue. It feels extra festive!

Serving Suggestions

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

• Spicy Indian snacks like samosas or pakoras.
• A light lunch or brunch.
• Simply enjoyed on a hot summer day!

Storage Instructions

Mango juice is best enjoyed fresh. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 24 hours. Keep in mind that the colour and texture may change slightly.

FAQs

Got questions? I’ve got answers!

What is the best type of mango to use for juice?

Alphonso mangoes are the absolute best, but Kesar, Dasheri, and Chaunsa are also excellent choices.

Can I use frozen mango for this recipe?

Yes, absolutely! Frozen mangoes are a great option, especially when fresh mangoes aren’t in season. You might need to add a little extra water to help it blend.

How can I make mango juice without ice?

Use chilled mangoes and water. You can also freeze some mango chunks beforehand and use those instead of ice.

Can this juice be made ahead of time?

It’s best enjoyed fresh, but you can make it a few hours ahead and store it in the fridge.

What if my mango juice is too pulpy?

Strain it through a fine-mesh sieve! That’s the secret to a super smooth juice.