How to Make Mango Juice

Mango puree mixed with water and sugar makes a tasty juice.

Mango juice is a refreshing, smooth juice that is reminiscent of warm summer days. Mango juice can sometimes be difficult to find in stores, necessitating the creation of the juice at home. To make mango juice, the added ingredients of citric acid and potassium metabisulphite are necessary to keep the juice free of bacterial growth and other contamination that can occur after storing juice for several days. If you want to make the juice and drink it right away, then you can skip these ingredients. Mango juice will stay fresh for 1 week in the refrigerator.

Things You'll Need

• 10 mangoes
• Sharp knife
• Blender or juicer
• 5 cups sugar
• Saucepan
• 3 1/2 teaspoons citric acid
• 1/2 teaspoon potassium metabisulphite
• 1/4 teaspoon orange food coloring
• Glass bottles with airtight seals

Instructions

1. Peel the mangoes with a sharp knife. Cut the mango into pieces. Discard the pit in the middle of each mango. Blend the mangoes in a blender or juicer to make a mango puree. Juicing 10 mangoes will yield roughly 5 cups of puree.

2. Dissolve the sugar in 4 cups of water in a saucepan on the stove. Heat the water until it starts to boil. Add the mango puree to the water and bring to a boil once more.

3. Heat an additional 1 1/4 cups of water in a separate pan until boiling. Add a 1/2 teaspoon of potassium metabisulphite, 3 1/2 teaspoons of citric acid and 1/4 teaspoon of orange food coloring to the boiling water. Stir until the liquids are dissolved. Add the hot mixture to the mango puree.

4. Pour the juice into clean glass bottles. Seal the bottles tightly to avoid contaminating the juice. Cool the bottles in an ice bath, then store them in the refrigerator. Store the mango juice for up to one week. Discard the juice if mold forms on the surface, or if the juice's smell or flavor are spoiled.

References

• Indian Relish: Mango Juice Recipe