Made with pureed unripe tart mangoes sugar and ice, sweet-tangy green mango juice is a popular summer drink in tropical Asia that’s so easy to make at home.
We’re crawling oh, so slowly toward the end of the dry season here in the Philippines but, looking at the mango trees in the neighborhood, including ours, you’d think it’s still the height of summer. Branches are heavy with unripe fruit that are just begging to be picked and enjoyed. And enjoy, we did.
In the recipe below, the amount fo sugar is unspecified for a good reason. How much sugar you need to create a good balance with the tartness of unripe mango depends on how unripe the fruit is. Very unripe mango, with flesh the shade of the lightest green, is more tart than one that has started to soften and turn yellow-green.
At the same time, because you need to add water to the shaved green mangoes to process them into a puree in the blender, the tartness will be diluted too by the amount of water you use.
So, my suggestion is that you add a minimal amount of sugar when you start processing. Add more only as needed.
Green Mango Juice
- 4 green mangoes peeled and stones discarded
- Cut the mango flesh into small pieces to give the blender an easier time to puree it.
- Dump the cut mangoes into the blender. Add two tablespoons of sugar. Pour in a cup of water.
- Pulse the blender a few times to start the pureeing process. If the motor gets stuck, add a little more water, no more than two tablespoons at a time. Turn up the speed and process the mangoes until the mixture is smooth.
- Taste the green mango juice. Add more sugar if it is too tart. Pulse a few times to blend in any sugar added. Repeat until you get the desired sweet-tangy balance (see notes after the recipe).
- Drop ice cubes into flour glasses.
- Pour the green mango juice into the glasses and serve immediately.
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