Pakistani Fresh Mango Juice Recipe

I make a batch of fresh homemade mango juice whenever I see fresh mangoes in the grocery stores.After that, this plays over and over again throughout the scorching summer months of mango season.A glass of mango juice is a real treat if you haven’t tried it before!
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The mango is a well-known tropical fruit that mostly grows in Mexico and Asia.The flesh of a fully ripe mango is smooth, sweet, and juicy despite the firm, inedible skin.
In contrast to their yellow counterparts that are ripe, unripe mangoes are slightly tough and slightly green.However, these are also widely used in Pakistan to make chutneys, pickles, and even a fruit juice known as “Keri ka sherbet.”
The mango is a very nutritious and healthy fruit, whether it is ripe or raw. It contains a lot of fiber.Although most people enjoy it for its flavor, it has numerous health benefits that should not be overlooked!
Mangoes have a number of important health benefits, including being a good source of vitamin A, having high levels of beta carotene, having a lot of iron, having high levels of vitamin C, being loaded with vitamin B6, and being high in potassium.Overall, though, the fruit helps with inflammation, our immune system, and blood pressure. It also has antioxidants that fight cancer.
The process of making mango juice differs slightly from other types of homemade juices.Shredding the mango is the only way to release the juice that is contained within its membranes, or vesicles.Therefore, a food processor or blender is used to grind the mango flesh into a pulp rather than a juicer.
The result is a very thick juice that needs to be strained and possibly slightly diluted.Rather than simply using cold water, many people add orange juice, pineapple juice, or coconut water to their mango juice to preserve the flavor.
My recipe is a little different, but I find it easier and better for a few reasons, which I’ll explain as I go through the various steps below!
PEARLING THE MANGOES AND PLACING THEM IN MY 360cookware 9″x13″ BAKE AND ROAST PAN To begin, I peel the mangoes.I heat the oven to 350 degrees Fahrenheit and fill the pan with about 14 cups of water.
After that, I bake the mangoes for approximately 45 minutes in the oven while covering the pan with foil to create steam.
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There are a few ways that this reason for baking the mangoes helps.The pulp comes easily out of the pit when cooked, and you won’t need to strain the fibers.
A smooth mango puree can be obtained by giving the blender a quick pulse.The mangoes will also last much longer in the refrigerator and freezer once they have been cooked.
BLENDING THE MANGOES After the mangoes have been baked, let them cool down slightly before separating the pulp from the pit.After being baked, the pulp will be so soft that you can easily remove it with your hands.
Remove the pits from the mangoes and juice them with lemon juice.Your juice will be a beautiful yellow color because this helps prevent oxidation and discoloration.
Most of the time, the mangoes don’t need any sugar added because they are so sweet, but I like to make a simple syrup and keep it on hand in case I do.
Typically, I blend a small amount of the syrup with the mangoes and taste the pulp to determine how sour it tastes before making my concentrate.When I’m ready to serve my fresh mango juice, I just add the necessary amount of water to dilute it.
ADDING THE MIX INS Now that your homemade juice is finished and ready to be served, it’s time to finish it off.I flavor my fresh juice with black salt, which is a common Pakistani ingredient in many chilled beverages.
I also add some tajin as a finishing touch and some crushed mint leaves.
Slice a few lemons, add some ice cubes to a container full of the juice, stir, and serve in glasses.
Of course, there are a lot of other flavors that could work, like chia seeds, so feel free to experiment!
THE BEST MANGOES TO USE Depending on where you live and what you have available, the following are my suggestions for the best mangoes to use in this recipe:
Indian mangoes—Alphonso or Kesar—Mexican mangoes—Ataulfo, Honey, or Champagne STORING THE JUICE Once my concentrate is ready, I store it in an airtight container in the refrigerator for up to one week and in the freezer for up to six months. Pakistani varieties—Langra, Chanusa, or Anwar RatolThis recipe called for enough juice to fill two jugs.You can freeze the concentrate in smaller portions or use half and freeze the other half.This way, the option is available if you want to produce less than a jug at a time.
TIP:You can add 1 teaspoon of citric acid per quart of concentrate if you want an additional layer of protection, even though my concentrate has always been fine without any additional preservatives.
My family has enjoyed this homemade mango juice every year for generations as a refreshing summer treat.
INGREDIENTS 1x 2x 3x 16 mangoes (Champagne) 4 lemons 16 leaves mint 2 tsp black salt 2 tsp tajin 8 cups water Simple Syrup 4 cups sugar 4 cups water PREP TIME 45 minutes COOK TIME 45 minutes EQUIPMENT roasting pan blender INGREDIENTS 1x 2x 3x 16 mangoes (Champagne) 4 lemons 16 leaves mint 2 tsp black salt 2 t
Cover the mangoes with foil and roast them in the oven with 14 cup water.
Mangoes should be baked for 45 minutes.
Cool the mangoes and afterward eliminate the mash.
Mix the mango pulp with as much simple syrup as you need. Crush the mint a little and add it, along with the black salt and the tajin. Squeeze the lemon juice over the pulp. Mix the pulp with the water.
Serve with ice cubes and some sliced lemon.
Notes About Black Salt: Black salt is a Himalayan rock salt with a dark pink color.Although additional research is required to support these claims, it is believed to have therapeutic properties.It is a popular addition to beverages in Pakistan and India, despite its unusual flavor and slightly pungent aroma.
Lemon: The mango is protected from oxidation and discoloration by the lemon juice, which also adds flavor to the juice.
Simple Syrup: I make a predetermined amount of simple syrup and use it as needed.The quantity required varies based on the sweetness of the mangoes and your preference for sweet juice.I would begin by adding a small amount, taste the juice, and then increase the amount as necessary.
Water: If you use all of the mangoes and simple syrup listed above, you should use 8 cups of water.You will need to adjust the amount of water you use if you decide to alter the quantities of any of the other ingredients.
Serving:Calories per cup:217kcal
Starches:56 g of protein:1g
Fat:1 gram of fat:1 gram of monounsaturated fat:1 gram of fat: monounsaturated1g
Sodium:Potassium 202 mg:261 mg of fiber:3.5% Sugar:53g
Vitamin A:Vitamin C, 1581 IU:Calcium, 60 mg:24mg of iron:1mg

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