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Mango Juice

Also known as Mango Juice (Nigerian Sheri Mango)

Mango Juice made from Nigerian Sheri, Peter or Julie mangoes is a revelation — a thick, intensely fragrant, deeply coloured golden drink of extraordinary natural sweetness that commercial mango juice cannot come close to matching. The Nigerian mango season (March to July) produces an abundance of mangoes of extraordinary quality, and making fresh mango juice during this season is one of the great pleasures of Nigerian domestic life.

Mango Juice, Nigerian cooking

Ingredients

  • 4 to 6 big ripe mangoes (Sheri, Peter or Julie variety preferred)
  • 2 glasses of cold water
  • A squeeze of fresh lemon juice
  • A pinch of salt
  • Ice cubes
  • A small piece of fresh ginger — optional

Method

  1. 01

    Preparing the Mangoes. Peel the ripe mangoes. Cut the flesh away from the flat central stone on both sides. Scrape off any remaining flesh from the stone — the flesh close to the stone is the sweetest. Cut the flesh into chunks.

  2. 02

    Blending. Place all mango flesh in a blender with cold water and ginger if using. Blend at high speed until completely smooth and uniformly thick.

  3. 03

    Straining — Optional. For a silky-smooth juice, strain through a fine sieve. For a thicker, more nourishing juice with the full fibre content, serve without straining. Both are delicious.

  4. 04

    Finishing. Add lemon juice and a pinch of salt. Stir well. Taste — a properly ripe mango needs no added sugar. Pour over ice in clear glasses.

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