Mango Juice

This is the mango juice you’ll find in Indian households everywhere. Canned mango pulp diluted with water, shaken in a container, and served cold. Two ingredients, five minutes, no blender required.

Canned mango pulp (like Alphonso or Kesar varieties from Indian grocery stores) is the shortcut that makes this work. The pulp is already smooth and concentrated, so all it needs is water to thin it to a drinkable consistency. Shake it hard in a sealed container to combine evenly; stirring alone leaves the pulp clumped at the bottom.

The ratio of ½ cup pulp to 1 cup water gives you a medium-bodied juice. Adjust to your taste: more pulp for something thick and nectar-like, more water for a lighter, more refreshing drink.

Kitchen Tips

• Chill the water and pulp before mixing for a cold drink without diluting it with ice
• Shake vigorously for 15-20 seconds; the pulp is thick and needs real agitation to blend with the water
• Alphonso mango pulp has the richest flavor; it’s worth seeking out at Indian or international grocery stores
• Serve immediately after shaking; the pulp starts to settle within minutes

Variations

• Mango lassi style: Replace the water with yogurt and add a pinch of cardamom
• Sparkling: Use chilled sparkling water instead of still for a fizzy mango drink
• Sweetened: Add a teaspoon of sugar or honey if your mango pulp brand is on the tart side