Mango Orange Juice
Two tropical fruits that make a brilliant glass of juice: ripe mango and fresh oranges, no added sugar, nothing else in the way. It's thick, sweet and sunny, and one glass carries more vitamin C than a standard orange juice. Ten minutes from fruit to glass.
Equipment
- 1 Juicer masticating or centrifugal
- 1 High-speed blender for the blender method
- 1 Nut milk bag or fine-mesh sieve to strain the blender version
- 2 Airtight glass bottles for storing
- 1 Budget cold press juicer a great value alternative
- 1 Budget blender a great value alternative
Ingredients
Juice base
- 2 ripe mangoes peeled and stoned, about 400g of flesh; squeeze the stones over the bowl first, they hold more juice than you'd think
- 4 medium oranges juiced, about 350ml; a sweet variety like navel makes the biggest difference here
- 100 ml cold water only if using the blender method
Instructions
Juicer method
- Peel the mangoes and slice the flesh off the stone in big chunks. Squeeze the stones over the bowl, then pick out any stringy bits from the fruit.
- Halve the oranges and juice them into a jug.
- Feed the mango chunks through the juicer a few at a time. Mango is soft, so if it stalls, push it through with a spare orange segment rather than ramming the plunger.
- Stir the mango juice into the orange juice, taste, and pour into two glasses over ice. It settles as it sits, so give it a stir before each sip and drink it the same day.
Blender method
- Prep the fruit the same way: mango flesh in chunks, oranges juiced.
- Tip the mango, orange juice and cold water into a high-speed blender and blend on high for 45 to 60 seconds, until completely smooth.
- Pour through a nut milk bag or a fine-mesh sieve and squeeze out as much juice as you can.
- Taste, thin with a splash more water if you need to, and serve over ice.
Nutrition
Serving: 1glassCalories: 200kcalCarbohydrates: 48gProtein: 3gFat: 1gSodium: 4mgPotassium: 685mgFiber: 2gSugar: 42gVitamin A: 2540IUVitamin C: 160mg
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