📝 About This Recipe
In the vibrant juice houses of Addis Ababa, mango juice is not a thin drink, but a luscious, spoonable masterpiece known for its incredible thickness and intense tropical aroma. This authentic Ethiopian preparation utilizes perfectly ripe seasonal mangoes blended into a silky puree that captures the sun-drenched flavors of the Rift Valley. Whether served on its own or layered with other fruits to create the iconic 'Spris,' this beverage is a refreshing, nutrient-dense staple of Ethiopian hospitality.
🥗 Ingredients
The Mango Base
- 4 large Ripe Tropical Mangoes (preferably Kent or Keitt variety, soft to the touch)
- 1/2 to 1 cups Cold Filtered Water (added gradually to maintain thickness)
- 1 tablespoon Fresh Lime Juice (to brighten the natural sugars)
- 1-2 tablespoons Organic Honey or Simple Syrup (optional, depending on the sweetness of the fruit)
Traditional Aromatics
- 1/2 teaspoon Fresh Ginger (peeled and finely grated for a subtle kick)
- 1 pinch Cardamom Pod (ground, for an authentic Ethiopian floral note)
The Ethiopian Garnish & Serving
- 4 pieces Fresh Lime Slices (for the glass rim)
- 4 stems Fresh Mint Sprigs (for a cooling aroma)
- 1 cup Ice Cubes (to be used during blending or for serving)
👨🍳 Instructions
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1
Select mangoes that are fully ripe; they should give slightly when pressed and have a fragrant, fruity aroma at the stem end.
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2
Wash the mangoes thoroughly under cold water to remove any sap or residue from the skin.
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3
Using a sharp knife, slice the 'cheeks' off the mango by cutting vertically down each side of the flat central pit.
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4
Score the flesh of the mango cheeks in a cross-hatch pattern, being careful not to cut through the skin, then scoop the cubes into a high-speed blender.
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5
Trim the remaining flesh from around the pit, peel it, and add it to the blender to ensure no fruit goes to waste.
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6
Add the grated ginger and a tiny pinch of ground cardamom to the blender; these spices provide the signature Ethiopian depth of flavor.
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7
Pour in 1/2 cup of cold filtered water and the fresh lime juice to start the blending process.
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8
Pulse the blender on low speed initially to break down the fruit chunks, then increase to high speed for 45-60 seconds.
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9
Check the consistency; Ethiopian mango juice should be thick enough to hold a slight peak, similar to a thin pudding or heavy cream.
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10
If the mixture is too thick to pour, add more water one tablespoon at a time and blend briefly until the desired velvety texture is achieved.
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11
Taste the juice; if the mangoes weren't peak-season sweet, add your honey or simple syrup and blend for another 10 seconds.
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12
Place a few ice cubes into tall, chilled glasses, or for a more traditional look, skip the ice and ensure the fruit was pre-chilled.
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13
Slowly pour the thick nectar into the glasses, allowing it to settle heavily.
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14
Garnish each glass with a fresh lime wheel and a sprig of mint for a professional, appetizing presentation.
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15
Serve immediately with a long spoon and a straw, as the thickness often requires a bit of scooping!
💡 Chef's Tips
Always use room-temperature mangoes for blending to get the smoothest texture, then chill the juice afterward. Avoid adding too much ice directly into the blender as it dilutes the vibrant orange color and rich mouthfeel. If your mangoes are fibrous (stringy), pass the final puree through a fine-mesh sieve for a truly professional 'juice house' finish. For an authentic twist, add a teaspoon of Vimto or a splash of grenadine at the bottom of the glass before pouring the juice for a beautiful color contrast. If you want to make a 'Spris', layer this mango juice carefully over thick avocado puree and papaya juice.
🍽️ Serving Suggestions
Serve alongside a spicy plate of Doro Wat or Tibs to provide a cooling contrast to the Berbere heat. Pair with 'Kolo' (roasted barley and peanuts) for a traditional Ethiopian afternoon snack. Serve in a tall glass layered with avocado juice and a squeeze of lime for the ultimate 'Spris' experience. Enjoy as a refreshing breakfast drink with a side of Chechebsa (shredded flatbread with spiced butter). Top with a scoop of vanilla bean ice cream for a decadent tropical dessert.