Delicious Costa Rican Mango Juice Recipe

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This three-ingredient Costa Rican jugo de mango (mango juice) recipe only requires two large mangos, water, and a bit of sugar. Naturally vegan and loaded with vitamins and minerals, this refreshing mango juice is a delicious tropical treat.

About This Mango Juice Recipe

Mangos are sweet, juicy fruits that can be recognized for their colorful outer peel and soft, honey-flavored interiors. Excellent for salsas, marinades, and (of course!) juices, mangoes are beloved for their versatility and sweet taste.

Mangos are a year-round favorite in Costa Rica, and they are made into one of the most popular Costa Rican drink recipes. Though they’re available all year in Costa Rica’s tropical climate, March is peak mango season. Costa Rican farmer’s markets will absolutely flood with fresh mangos during that month!

If you happen to be in Costa Rica during March, I highly encourage you to get a bag of mangoes– you won’t regret it!

Typically, mangoes are ready to eat when their flesh gives slightly under pressure. If their texture is squishy, then they’re overripe. The good news is, even overripe mangos can go into juices– in fact, they’ll have a sweeter taste.

I love using mangoes in juices– in addition to being naturally sweet, they are brimming with Vitamin C, potassium, fiber, and antioxidants. Consuming them in juice form is a great way to absorb all of these nutritional benefits quickly, and my family and I love to have fresh mango juice with breakfast when we can. I hope you enjoy this mango juice as much as we do!

Related Recipes You’ll Love:

It doesn’t stop with homemade mango juice! Check out these other refreshing juicer-free fruit juice recipes!

• Tamarindo Juice Recipe
• Passion Fruit Juice Recipe
• Pineapple Juice Recipe
• Costa Rican Blackberry Juice (Fresco de mora)

Mango Juice Recipe

Ingredients: 

• Two ripe mangos
• 1 quart of water
• 2 tbsp sugar

Instructions:

Wash, peel, and slice open your mango fruits. Remove the pits and coarsely chop your mangoes. Add the mango chunks to a blender along with two cups of water and the sugar. Pulse on high until fully combined. Strain the resulting liquid through a fine-mesh sieve into a pitcher, pushing the mango pulp through with a spoon.

Once you can no longer get any more mango pulp through, pour the remaining two cups of water over it, and continue mashing the pulp through the sieve until only the mango fibers remain.

Discard the mango remnants and check the juice for taste, adding additional sugar and water if desired. Chill the mango juice about an hour before serving and enjoy!

Substitutions

In place of cane sugar, you can sweeten this mango juice recipe with stevia, brown sugar, or even maple syrup. Mangos are naturally very sweet, so feel free to omit the sugar component altogether.

Variations

You can make a delicious mango shake with the juice from this recipe! Place two scoops of vanilla ice cream in a glass and top with mango juice. Blend with a fork and enjoy!

If your mango juice is too sweet, add a squeeze of lemon juice to balance out the flavor. (It’ll even taste a bit like limonada de mango— Mango lemonade!)

This mango juice recipe also lends itself to tropical rum punch! In a large glass, combine 1/3 cup of your homemade mango juice, 1/3 cup pineapple juice, one shot of Malibu brand rum, and 1/3 cup of sparkling soda. (Sprite, Seven Up, and ginger ale are all good options.)

For a kiddie cocktail, mix together mango juice, orange juice, and Sprite.

On a Costa Rican menu you will almost always see this mango juice recipe listed as batidos en agua and batidos en leche. That’s because you can add a half cup of powdered milk to almost any Costa Rican juice to make it a creamy smoothie!

If you have leftover mango, I highly suggest you make this mango salsa.

Serving Suggestions

Serve your fresco de mango ice cold– in small glasses with ice cubes. 

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