A refreshing and healthy version of mango juice inspired by Chef Kunal, served chilled with black salt and mint leaves.
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Boil the raw and ripe mangoes with water and sugar until they are soft, about 5 minutes.
Blend the mixture with a hand blender until smooth.
Cool the juice and add lots of ice cubes.
Add salt and mint leaves, then serve chilled.
You can refrigerate the juice for up to a week.
How do I make cooked mango juice from scratch?
To make cooked mango juice, start by boiling 1 cup of raw mango and 3 cups of ripe mango with 4 cups of water and 3 tablespoons of sugar until soft, which takes about 5 minutes. Then, blend the mixture until smooth, cool it down, and serve it chilled with ice cubes, black salt, and mint leaves.
Can I use frozen mangoes to make cooked mango juice?
Yes, you can use frozen mangoes as a substitute for fresh mangoes. Just ensure they are thawed before boiling. This will still yield a delicious cooked mango juice, but the flavor may vary slightly compared to using fresh mangoes.
Is cooked mango juice suitable for a vegan diet?
Absolutely! This cooked mango juice recipe is vegan-friendly as it contains no animal products. The ingredients, including mangoes, water, sugar, and mint, are all plant-based.
How should I store leftover cooked mango juice?
To store leftover cooked mango juice, pour it into an airtight container and refrigerate. It should stay fresh for up to 3 days. Just give it a good stir before serving again, as separation may occur.
What can I pair with cooked mango juice for a refreshing meal?
Cooked mango juice pairs wonderfully with light dishes such as salads, grilled chicken, or seafood. It also complements spicy foods, making it a great accompaniment to Indian curries or tacos.
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