📝 About This Recipe
Experience the pure, concentrated essence of the tropics with this velvety homemade mango nectar. Unlike store-bought juices, this nectar balances the intense floral sweetness of ripe Alphonso or Kent mangoes with a delicate touch of bright acidity and a hint of aromatic spice. It is a thick, luxurious refreshment that captures the feeling of a warm island breeze in every chilled glass.
🥗 Ingredients
The Fruit Base
- 4 large Ripe Mangoes (Alphonso, Ataulfo, or Kent varieties work best; peeled and cubed)
- 2 tablespoons Fresh Lemon Juice (to brighten the flavor and prevent oxidation)
- 1 tablespoon Lime Juice (freshly squeezed)
The Simple Syrup & Infusion
- 3 cups Filtered Water (divided into 1 cup for syrup and 2 cups for thinning)
- 1/2 cup Granulated Cane Sugar (adjust based on the natural sweetness of your mangoes)
- 1 piece Green Cardamom Pod (cracked open to release seeds)
- 1/2 inch Fresh Ginger (peeled and sliced into a thin coin)
- 1 pinch Sea Salt (to enhance the tropical notes)
For Serving & Garnish
- 6-8 pieces Fresh Mint Leaves (for a refreshing aroma)
- 2 cups Ice Cubes (made from filtered water)
- 1 splash Sparkling Water (optional, for a lighter spritz version)
👨🍳 Instructions
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1
Begin by preparing the infused simple syrup. In a small saucepan, combine 1 cup of filtered water, the cane sugar, the cracked cardamom pod, and the ginger slice.
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2
Place the saucepan over medium heat and stir until the sugar is completely dissolved. Bring to a gentle simmer for 3-5 minutes to infuse the aromatics.
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3
Remove the syrup from the heat and allow it to cool completely. Once cool, strain out the cardamom and ginger, then set the syrup aside.
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4
Prepare your mangoes by slicing them away from the pit. Scoop the flesh out with a spoon or peel and cube the fruit, ensuring you save any juice that escapes on the cutting board.
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5
Place the mango cubes into a high-powered blender. Add the fresh lemon juice, lime juice, and the pinch of sea salt.
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6
Pour the cooled infused syrup into the blender over the mangoes.
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7
Blend on high speed for 60-90 seconds until the mixture is absolutely smooth and lacks any fibrous texture.
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8
Add the remaining 2 cups of chilled filtered water to the blender. Pulse a few times to incorporate. The consistency should be thicker than juice but thinner than a smoothie.
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9
For a truly professional 'nectar' finish, pour the mixture through a fine-mesh sieve into a large glass pitcher to remove any remaining fruit fibers.
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10
Taste the nectar. If your mangoes were exceptionally tart, you may add a touch more sugar or honey; if too thick, add a splash more water.
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11
Cover the pitcher and refrigerate for at least 2 hours. This drink is best served ice-cold to allow the flavors to meld.
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12
When ready to serve, give the nectar a good stir as natural settling may occur.
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13
Fill tall glasses with ice cubes and pour the nectar over the top. Garnish with a sprig of fresh mint and a thin slice of mango on the rim.
💡 Chef's Tips
Choose the ripest mangoes possible; they should feel heavy for their size and have a strong, sweet aroma at the stem end. If your mangoes are very fibrous (like some Tommy Atkins varieties), do not skip the straining step or the texture will be 'hairy'. You can substitute the sugar for agave nectar or honey for a different depth of sweetness. To make this ahead of time, you can freeze the nectar in ice cube trays to use in blended cocktails later without diluting the flavor. Always use fresh citrus juice; bottled juice has a preservative tang that clashes with the delicate mango oils.
🍽️ Serving Suggestions
Serve alongside spicy Thai or Indian dishes to help cool the palate. Top with a splash of Prosecco or Champagne for a sophisticated tropical Mimosa. Mix equal parts nectar and coconut milk for a creamy, non-alcoholic 'Mango Colada'. Pour over vanilla bean panna cotta or Greek yogurt for a quick and elegant dessert sauce. Serve with a plate of salty halloumi skewers or chili-lime popcorn for a perfect snack pairing.