3mangoesafter peeled and chopping, I got about 450 grams, approx 3 cups
1.5cupwaterdivided, plus more while serving.
Prepare the sugar syrup.
In a saucepan, combine ½ cup of water and ½ of sugar and bring it to a gentle simmer over medium heat and stir as required.
When the sugar dissolves, let it cool completely.
Prepare the mango blend/nectar.
Add the sugar syrup, 1 cup water, and chopped mangoes into the blender.
Blend it until smooth. And that's it. The mango concentrate or the nectar is ready. Store this in an air-tight container. (Like the cherry lemonade syrup, you can use it in your cocktails or mocktails)
Mix ½ cup of the prepared mango blend with ½ cup of water and mix well. Add ice cubes and serve right away.
Adjust the amount of sugar as per your preference and as per the mango variety.
As always, I went with the ataulfo mango variety. Juicy and non-fibrous sweet mango varieties work well in this recipe.
This mango juice entirely depends upon the quality of the mangoes. If you are stuck with bland and flavorless mangoes, you can add store-bought Alphonso puree or mango essence(2 to 3 drops). But it's no longer fresh mango juice. It's just a workaround.
The mango concentrate is slightly thicker; that's why we add extra water while blending and serving. Adjust the water as needed.
Adjust the ratio of water to mango concentrate as per your taste. For a thicker mango juice, go with ¼ cup of water and ¾ cup of mango concentrate.
You can also use other sweeteners of your choice. In the case of honey or maple syrup, you can blend along with mangoes. But make sure to add extra water.