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.