To make mango nectar, blend mango flesh without adding any water. Mango juice has a thin consistency, whereas mango nectar is pure mango puree. Squeeze some lemon or orange juice to the mix for a burst of acidity. Or top it off with toasted coconut or almond shavings for some crunch. They look adorable in the fruit juice and aid digestion. Add a couple of teaspoons of soaked chia seeds to add fiber to the juice. You could also substitute water with milk for a lip-smacking mango milkshake. It balances mango beautifully and makes it more hydrating. Blend with tender coconut water instead of regular water. We love serving it next to hearty warm dishes like chicken tikka masala, carne picada, and crawfish etouffee. While you can enjoy this drink alone, it pairs well with spicy food. Garnish this lovely drink with mint for an extra kick of fresh herbs. It’ll keep the ingredients chilled and make the best vibrant yellow juice. If you love the creamy smooth texture, throw in a few ice cubes while blending. Based on your preference and the type of your mangoes (pulpy or juicy), adjust the thickness of your juice by adding more or less water. Mangoes can be tricky, and if you end up with a particularly tangy mango, add sugar or sugar-free alternatives like my simple syrup to sweeten your juice. Top with your favorite garnishes and serve cold. Transfer mango chunks and water to the food processor or blender and blend until smooth. Extract as much mango flesh as possible and discard the pit. Or cut the mango sides and scoop out the flesh using a spoon. Peel the mango skin and chop the mango flesh into even pieces. Wash mangoes well and chill them in the refrigerator before juicing for a chilled juice. For blending mango efficiently and achieving juice consistency.įollowing four simple steps, you can make this hydrating mango juice in under 10 minutes. Don’t worry your mango juice will turn out just as tasty. But knowing that mango is seasonal, you may have to resort to frozen mangoes or pulp for this recipe. I have used fresh mangoes for this recipe. This tropical delight is made with only two ingredients. You’re in for a treat if you are a mango-lover like me. Its thick, creamy, and rich texture is irresistible and will instantly transport you to a warm summer afternoon. It is highly customizable, and you can add more fruits, berries, and herbs to your liking. You can drink this mildly sweet and tangy juice with breakfast, lunch, snacks, or dinner. You only need to pulp mangoes and blend them with water at high speed. Pumped with vitamins A and C and minerals like potassium and magnesium, ripe mangoes are naturally sweet and help with digestion, building immunity, and getting glowing skin. You need only two ingredients to make this mango juice recipe, one of which is water. If they are too mushy or smell funny, they could be rotten. Press the mangoes gently to find out if they are ready. My personal favorite is the Indian variety – Alphonso mangoes. Some types are more fibrous, and some are succulent. Try a couple of varieties available to you to find juicier options. Ripe mangoes are typically fragrant and have a characteristic sweet smell. Pick yellowish-red, firm, fragrant mangoes for this recipe. Depending on the variety of mangoes and their ripening stage, you may find green, yellow, orange, or pink mangoes. Raw mangoes are highly tart and cannot be used for juicing. When buying fresh mangoes, look for a couple of things.
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