Q&A for How to Make Fresh Mango Juice

Add potassium sorbate and/or campden tablets (as per manufacturer instructions) to inhibit microorganism growth.

Yes you can, but the ice makes the mango juice cooler. Cold drinks are often considered more refreshing, but if you prefer room temperature or lukewarm drinks, you'll be fine if you don't use ice.

Not at all. You can use honey instead, or even omit the sweetener all together. The sugar is simply there to sweeten the juice.

Sure you can, just make sure to blend the mango fully.

Freeze the juice in small quantities, then when you want it, defrost it gently in the microwave.

First, put cubed mangoes in the blender along with mango or vanilla ice cream. Add milk if necessary!

You could remove it, but the ice gives the mango juice a more refreshing taste.

Yes, the blender will make the word quicker and easier, but both methods taste great.

Not according to this recipe, but you can add whatever you want. It will remove some of the tropical taste and make the drink frothier and less cool.

Yes, but check if your blender has an ice crush setting or a similar setting first.

Sure, why not? They're both good for you and they taste great together.

You can, but add the powdered milk together with the granulated sugar to avoid the formation of lumps.

Yes, you can, but that tropical taste will be lost. Make sure you don't just put the entire big chunk of frozen milk into your blender. Crush it first. In the end, it will just be like adding ice and milk to the mango juice.

Certainly! Salt is a popular addition to some kinds of lassi drinks, so consider adding salt to a mango lassi.

It will take you for about 5-10 minutes to make juice. Be sure to set everything you need out on the workspace first.

You can add ice to lower the temperature of the mango juice, which helps prevent mold from forming.

Mango juice is naturally viscous and sticky due to its fiber and pectin content. To reduce stickiness, you can dilute it with cold water, coconut water, or chilled fruit juice (like apple or orange) in a 1:3–1:1 ratio, to taste. Another option is to strain the blended mango through a fine-mesh sieve or cheesecloth to remove pulp. Adding 1–2 teaspoons of lemon or lime juice per cup can also increase acidity, cutting through sweetness and perceived stickiness. Ensure the juice is well-chilled, as colder drinks often feel less syrupy.

Choose ripe, fragrant, heavy mangoes with slight give when pressed (not mushy). Look for smooth, unwrinkled skin without large dark soft spots or bruises. Color can help by variety but isn't definitive—rely on aroma at the stem (sweet, fruity). Heft indicates juiciness; firmer but fragrant fruit is better for transport and juicing. Avoid overly fibrous varieties (e.g., some Tommy Atkins); prefer soft-fleshed, fiber-light types like Ataulfo/Haden/Alphonso/Keitt for smooth juice.

You can blend the mango with its peel, but it's generally not recommended. While doing so saves prep time and adds fiber, the peel can be bitter, tough, fuzzy, and may contain pesticide residues or wax. Some individuals are also allergic to compounds in the peel. If you choose to use it, ensure the mango is organic and well-washed, blend thoroughly, and strain for a smoother texture.

Yes, you can mix mango and pawpaw (papaya) puree; they blend well together as both are sweet and creamy, creating a smooth, tropical drink. You can start with a 2:1 mango to pawpaw ratio for a brighter mango flavor and adjust to your taste. Consider adding a splash of citrus (lime or lemon) to brighten the flavor and reduce blandness. If the mixture is too thick, you can thin it with water, coconut water, or juice. Chill before serving, and strain if you prefer a silkier texture. For the best sweetness and aroma, use ripe, well-ripened fruit.