Mango juice

Section: Cold · fruit

Applies to: fresh mango pulp blended with chilled water or milk to taste until smooth.

Target: under 2 minutes from order to serve; consumed within about 15 minutes.

Operating procedure

Use ripe, fragrant mango that gives slightly to gentle pressure.
Peel the mango, cut the flesh from the stone, and portion the pulp into blender-sized pieces.
Chill the pulp and the water or milk so the juice pours cold.
Decide the liquid base with the guest — water for a lighter juice, milk for a creamier one.
Sanitize the blender jar and blade and keep the recipe card at the station.

Add the chilled liquid base (water or milk) to the blender jar first.
Liquid first keeps the blade clear so the dense pulp doesn't bind around it.
Add the mango pulp on top.
Reference: about 1 part pulp to 1 part liquid — adjust toward more liquid for a thinner, more pourable juice.
Blend on high until completely smooth with no fibrous strands.
Ripe mango is naturally sweet, so no sugar is added unless the fruit is under-ripe and the guest asks.
Pour into a chilled glass and serve immediately.

Texture is smooth and velvety with no fibrous strands or unblended pulp.
Consistency matches the guest's choice of base — lighter with water, creamier with milk.
Taste is naturally sweet from ripe fruit with no browning or off notes.

A milk-based mango juice sits within the drink's short fresh window and should never be pre-batched; blend to order and serve immediately.

No caffeine figure is published for this drink: its record carries no tokenised ingredient list to derive from.