Collect the mango flesh. I like using the glass method by washing and slicing the mango in half, then running each half along the side of a glass to scoop out the flesh.
Use a spoon to scrape up any remaining fruit from the peel and from around the mango seed, too.

Transfer the mango and water to a blender/food processor and blend until smooth. You can add more water if preferred until you reach your desired flavor and consistency. Then transfer to the serving glasses of your choice add some ice cubes and enjoy!
If you’d prefer a smoother juice (or it has a lot of fiber), you can strain it through a sieve to remove any remaining fibrous pulp. Use a spatula to help make the straining process faster by moving around the juice in the sieve.

#How_to_Store?

#Store:
fresh mango juice is best enjoyed immediately. However, store any leftovers in an airtight bottle/jar in the fridge for an additional 2-3 days.

#Freeze:
rather than freezing the prepared juice/mango nectar, I recommend freezing just the blended mango puree (especially a good idea when mangoes are in season!). That way, you can add it to various recipes or allow it to thaw and blend with water for the juice. Pour the pulp into an ice cube tray until solid, transfer to a reusable Ziplock, and freeze for up to 3 months.

#Citrus: add a splash of lemon juice or lime juice before serving.

#Rosewater: a small amount of fragrant floral rose water will add delicious depth.

#Chia_seeds: add a tblsp of chia seeds to thicken the mango juice further and add extra protein, omegas, and other health benefits.

#Mint_leaves: just a few to stir in after blending.