JuicesTropicalEasy

Peach Mango Juice

Name: Peach Mango Juice
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Tropical
Ingredients: 3 medium (450 g) fresh peaches, ripe, pitted, peeled, and cut into 1-inch chunks; 2 medium (500 g) fresh mangoes, ripe, pitted, peeled, and cut into 1-inch chunks; 1½ cups (360 ml) cold water, chilled; 2 tablespoons (30 ml) fresh lime juice, freshly squeezed (optional); 1 tablespoon (21 g) honey (optional); 1 cup (240 ml) ice cubes (optional)

From the MyKitchenBank Kitchen

A vibrant, refreshing tropical juice blending sweet peaches and mangoes with a hint of citrus. This naturally sweet drink requires no added sugar and comes together in minutes with a blender. Perfect for breakfast, a midday refresh, or a light dessert beverage.

Prep: 15 min
Cook: —
Wait: 5 min
Total: 20 min
Makes: 4 servings (about 4 cups / 960 ml)

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Steps

Before you start

Chill a blender pitcher in the freezer for 10 minutes if you want the juice extra cold
Choose ripe peaches and mangoes that yield slightly to pressure—they deliver better flavor and juice
Have a fine-mesh strainer or cheesecloth ready if you prefer a smoother, pulp-free juice

1
Prepare the fruit
- Rinse the peaches and mangoes under cool water.
- To peel the peaches easily, score an X on the bottom of each, then blanch in simmering water for 30 seconds to 1 minute, transfer to an ice bath, and peel away the skin.
- Cut the peaches in half, remove the pit, and cut into 1-inch chunks.
- For the mangoes, slice off each side parallel to the pit, score the flesh in a crosshatch pattern, push the skin inward to pop the cubes out, and transfer to your cutting board.
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Ready when: Fruit is cut into 1-inch pieces and pit is completely removed
Tip: Ripe peaches and mangoes peel easily and deliver sweeter, more aromatic juice. Squeeze a test pit slightly—if it gives, it's ready.
2
Blend the fruit and water
- Add the peach chunks and mango chunks to a blender.
- Pour in the cold water.
- Blend on high speed for 60 to 90 seconds, until the mixture is completely smooth and no large fruit chunks remain.
- The juice should be vibrant orange-pink and flow freely.
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Ready when: Mixture is completely smooth with no visible fruit chunks
Tip: Blend in two batches if your blender is smaller than 6 cups (1.4 liters) to avoid spillage and ensure even blending.
3
Strain (optional)
- For a silky, pulp-free juice, pour the blended mixture through a fine-mesh strainer lined with cheesecloth into a pitcher, pressing gently with the back of a spoon to extract all the liquid.
- If you prefer a thicker, more textured juice, skip this step and proceed directly to serving.
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Ready when: Juice has passed through the strainer into the pitcher
Tip: Don't force the pulp through—a gentle press gives you juice without bitterness or excessive fiber.
4
Season and chill
- Stir in the lime juice and honey (if using).
- Taste the juice and adjust the sweetness or tartness as desired.
- Add ice cubes if you like an extra-cold drink, or chill in the refrigerator for up to 5 minutes before serving.
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Ready when: Juice is cold and flavors are well blended
Tip: Lime juice brightens the tropical sweetness; honey is optional if your fruit is very ripe and already sweet.
5
Serve immediately
- Pour the peach mango juice into chilled glasses and serve right away.
- The juice is best enjoyed fresh, within a few hours of blending, when the color is brightest and flavors are most vibrant.
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Ready when: Juice is poured and ready to drink
Tip: Freshly made juice separates quickly—give it a quick stir before serving if it sits more than 30 minutes.

Good to know

Tips

Choose fruit by feel and smell, not color alone. Ripe peaches and mangoes yield slightly to gentle thumb pressure and smell fragrant at the stem end.
If your blender struggles, add the water first, then the fruit, to ensure even blending and prevent jamming.
For a smoothie-style drink, reduce water to 1 cup (240 ml) or omit straining to keep more fiber and body.
Make this juice ahead during peak peach and mango season, peel and freeze the fruit chunks in portions, and blend with thawed fruit year-round.

Make ahead

Peel and cut the peaches and mangoes up to 4 hours ahead; store in separate airtight containers in the refrigerator to prevent browning. Blend and serve immediately for best color and flavor.

Storage & reheating

Refrigerate in an airtight pitcher or glass bottle for up to 2 days. The juice will separate and darken slightly over time; stir well before serving. Do not freeze, as blended juice becomes watery and loses flavor when thawed. Consume within 48 hours for the freshest, brightest taste.

Substitutions

fresh peaches, ripe → 3 medium nectarines (450 g) or 4 cups (600 g) fresh peach slices (frozen and thawed work in a pinch). Nectarines have a slightly tangier flavor and require no peeling; frozen peaches work but will produce a thinner juice with less body.
fresh mangoes, ripe → 2 cups (300 g) fresh pineapple chunks or 2 medium papayas (500 g), peeled and seeded. Pineapple adds tartness and brightness; papaya produces a milder, creamier juice. Either shifts the tropical profile slightly.
cold water → 1.5 cups (360 ml) coconut milk or coconut water. Coconut milk creates a richer, creamier juice; coconut water keeps it light and adds natural electrolytes.
fresh lime juice → 2 tablespoons fresh lemon juice or 1 tablespoon fresh ginger juice. Lemon is slightly less tropical but equally brightening; ginger adds warmth and a subtle spicy note.