JuicesLatin AmericanEasy

Mango Passion Fruit Juice

Name: Mango Passion Fruit Juice
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Latin American
Ingredients: 2 large (about 1½ lb total) (680 g) ripe mangoes, peeled, flesh cut off the pit and cut into 1-inch (2.5 cm) chunks (about 3 cups / 480 g flesh); 6 medium (330 g) passion fruit, halved, pulp and seeds scooped out (about ¾ cup / 180 g pulp); 2 medium (100 g) limes, juiced (about 3 tablespoons / 45 ml juice); 2 cups (480 ml) cold water; 3 tablespoons (38 g) granulated sugar, plus more to taste; ⅛ teaspoon (¾ g) fine salt, a small pinch (optional); 2 cups (280 g) ice cubes, for serving

From the MyKitchenBank Kitchen

A silky, sunny tropical juice made by blending ripe mango with tangy passion fruit pulp and a squeeze of lime, then straining for a smooth finish. Sweet, bright and refreshing, it's ready in 15 minutes.

Prep: 15 min
Cook: —
Wait: 30 min
Total: 45 min
Makes: About 4 cups (950 ml), 4 servings of 1 cup

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Steps

Before you start

Use fully ripe mangoes that give slightly when pressed and smell fragrant at the stem; underripe mango makes a sour, stringy juice.
Choose wrinkled passion fruit, which are heavy for their size; smooth skin means the fruit is less sweet.
Chill the water (or have ice ready) so the juice is cold when served.
Allow 30 minutes in the fridge after straining so the juice chills and flavors meld.

1
Prepare the mango
- Stand each mango on its end and slice down on both sides of the flat pit to remove the two cheeks.
- Score the flesh into 1-inch (2.5 cm) cubes, push the skin inside out and cut the cubes off.
- Trim the flesh left around the pit.
- You need about 3 cups (480 g) of mango.
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Ready when: Mango is cut into even chunks with no skin or fibrous pit pieces.
Tip: Eat or save the flesh clinging to the pit; it's the sweetest part.
2
Scoop the passion fruit
- Cut each passion fruit in half crosswise.
- Scoop the pulp and seeds into a small bowl with a spoon.
- You should have about ¾ cup (180 g) of pulp.
- Set aside.
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Ready when: Shells are scraped clean and the bowl holds about ¾ cup of glossy pulp.
3
Juice the limes
- Roll the limes firmly on the counter, halve them and squeeze to get about 3 tablespoons (45 ml) of juice.
- Remove any pips.
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Ready when: You have about 3 tablespoons of seed-free juice.
4
Blend the mango base
- Add the mango chunks, lime juice, sugar, salt (if using) and 1 cup (240 ml) of the cold water to the blender.
- Blend on high for 45–60 seconds until completely smooth with no visible fibers or chunks.
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Ready when: The puree is thick, uniformly orange and pours smoothly.
Tip: Blend the mango first without the passion fruit seeds so they are not pulverized into bitter specks.
5
Add passion fruit gently
- Add the passion fruit pulp and the remaining 1 cup (240 ml) cold water to the blender.
- Pulse 4–5 times, about 1 second each, just to loosen the pulp from the seeds.
- The black seeds should stay whole.
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Ready when: The pulp is mixed in and the seeds are still intact and visible.
Tip: Do not blend continuously; crushed seeds make the juice gritty and bitter.
6
Strain the juice
- Set the fine-mesh strainer over a large bowl or jug.
- Pour in the mixture in two batches.
- Stir and press with a rubber spatula to push the liquid through, about 2 minutes per batch.
- Discard the seeds and fibers left in the strainer.
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Ready when: Only dry seeds and a little fiber remain in the strainer, and the juice is smooth.
Tip: Scrape the underside of the strainer to collect the thick juice clinging to it.
7
Taste and adjust
- Stir the juice and taste.
- Add 1 more tablespoon of sugar if the passion fruit is very tart, or a splash of cold water if it is too thick.
- Stir for 30 seconds until the sugar dissolves.
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Ready when: The juice tastes balanced between sweet and tangy, and no sugar grains remain at the bottom.
Tip: Taste after it chills, since cold dulls sweetness slightly; aim a touch sweeter now.
8
Chill the juice
- Pour the juice into a pitcher, cover and refrigerate for at least 30 minutes.
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Ready when: The juice is cold to the touch (below 41°F / 5°C).
9
Serve over ice
- Stir the juice well, since the pulp settles.
- Fill four glasses with ½ cup (70 g) ice each.
- Pour about 1 cup (240 ml) of juice into each glass and serve right away.
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Ready when: The juice is cold, evenly orange and well mixed.

Good to know

Tips

Ripe mango is the biggest factor in sweetness; if yours is a little firm, let it sit at room temperature for a day or two before using.
Pulse the passion fruit, never blend it on high, to keep the seeds whole and the flavor clean.
For a thicker, nectar-style drink, reduce the water to 1½ cups (360 ml).
Freeze some juice in ice cube trays to chill drinks without diluting them.

Make ahead

Make the juice up to 24 hours ahead and keep it covered in the fridge. Stir well before serving and add ice only to the glasses.

Storage & reheating

Room temperature: up to 1 hour. Refrigerator: up to 2 days in a covered pitcher or jar; stir well before serving because it separates. Freezer: up to 3 months in freezer-safe containers with 1 inch (2.5 cm) headspace, or in ice cube trays. Thaw overnight in the fridge and stir or shake to recombine.

Substitutions

passion fruit → Unsweetened frozen passion fruit puree, ¾ cup (180 ml). Thaw first and skip the pulsing and most of the straining. Sweetened puree needs less sugar.
ripe mangoes → Frozen mango chunks, 3 cups (480 g), thawed. Works well out of season. Drain any excess liquid and reduce the water by 2 tablespoons.
granulated sugar → Honey or agave syrup, 2 tablespoons (40 g). Stir in after blending until dissolved. Honey is not suitable for vegans.
limes → Lemon juice, 3 tablespoons (45 ml). Gives a slightly milder, less floral brightness.