Been craving for green mango juice. If there’s anything attractive about Philippine summers, it’s the abundance of mangoes–ripe and unripe.
Mangoes that are just starting to ripen are best for making green mango juice. The skin is usually still green but the meat–or pulp–is starting to turn yellow. The very green unripe mangoes, usually diced for salads, don’t make very smooth purees. The ones that are still sour but with the meat starting to soften towards ripeness are the ones that make wonderful green mango juice.
- 2 to 3 semi-ripe mangoes
- Peel the mangoes. Discard the stones.
- Dice the mango flesh.
- Place in the blender or food processor with a little water and LOTS of white sugar (or sugar substitute, if you prefer). You will need a LOT of sugar to kill the sourness. Process until you get a smooth puree. Pour into glasses and add crushed ice.
If you want to cheat, go to Tiendesitas and look for the EJC food store (Danding Cojuangco’s farm produce) where you can buy sweetened green mango puree. Just add water and ice and it’s just like drinking juice made from freshly pureed green mangoes.
Relly, I hope you enjoy this entry. I wish you can get green mangoes in France so you can enjoy this tropical summer drink. :)
Preparation time: 10 minute(s)
Number of servings (yield): 3