I like to call this Mango Juice ‘Homemade Frooti’ because that’s exactly what it tastes like – the nostalgic favorite! We combine sweet and sour mangoes to make this thick, smooth and super refreshing juice. Summers just got better!
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Come summer, I’d always find myself reaching for a Frooti. Something about Mango Juice in the hot weather just makes sense! Also Frooti was the highlight of school and birthday parties. Who can relate?
My kids have the same love affair with this homemade Mango Juice. It tastes exactly like store bought Frooti but without all the harmful colours and preservatives. So much better for the kids, making the same childhood memories!
Quick Walk Through: Mango Juice
Ingredients You’ll Need To Make Mango Juice
Ripe Mangoes – I’ve used Alphonso mangoes, but you can use any sweet variety of your choice. Just make sure the mango variety is not too fibrous!
Raw Mangoes – For a slight tanginess similar to the original Mango Frooti.
Sugar – For sweetness. You can adjust the quantity as per the sweetness of your mangoes.
Salt – Helps bring out the sweetness better! A little goes a long way.
Water – You’ll need 1 cup of water to make the juice concentrate (which you can store), but if you’re making the juice right away, then you will need 6-7 cups of water. You could substitute these additional cups of water for soda or coconut water – they will all be variations of the much loved Mango Frooti.
Frequently Asked Questions
The concentrate can be stored in an airtight container in the fridge for up to two weeks.
The mango juice concentrate can be stored in the fridge for up to two weeks.
While store-bought Frooti is loaded with artificial colors and preservatives, this homemade Frooti is made with REAL ingredients, making it much better for the family. However, because it is a sugary juice, I would recommend serving this in moderation.
Richa’s Top Tricks To Make The Best Mango Juice
- Use yellow, fully ripe mangoes in this recipe for best results.
- You can adjust the quantity of sugar added as per the sweetness of your mangoes.
- For cooking the juice, it’s very important to use a wide thick bottomed pan so it doesn’t stick to the bottom and burn
- Make sure to sieve the mango concentrate before adding water or refrigerating it to remove any excess fiber.
- Leftovers can be stored in the refrigerator for up to two weeks.
Summers call for making this homemade Mango Frooti! Knowing there’s some stored in our fridge makes the day a lot more sweeter. I hope you guys love this recipe as much as we do!
If you make this, do send me your recreations (and reviews from your lil ones) over on my IG!
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Mango Juice | Frooti
A refreshing mango juice that combines sweet and sour mangoes that tastes exactly like frooti. It’s free from chemicals, preservatives, and additives, making it so much better for the kids
Servings: 8 cups
Calories: 121kcal
Instructions
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Grind roughly chopped ripe & raw mangoes to a smooth paste without adding any water.
2 cups roughly chopped ripe mangoes, ¼ cup roughly chopped raw mango
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Transfer the mango paste to a pan along with sugar, salt and 1 cup water. Mix and cook on a low flame for 8-10 minutes while stirring often, till the mixture turns glossy and slightly translucent.
1 cup sugar, ⅛ teaspoon salt, 1 cup water + 6-7 cups extra for mixing with the concentrate
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Turn off the heat and cool completely.
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Once it’s cool, sieve the mixture to remove any residue. You can either store this in the fridge as a concentrate.
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Refrigerate the mango juice and serve chilled.
Notes
- Use yellow, fully ripe mangoes in this recipe for best results.
- For cooking the juice, it’s very important to use a wide thick bottomed pan so it gets cooked faster.
- Leftovers can be stored in the refrigerator for up to a week.
Nutrition
Calories: 121kcal | Carbohydrates: 31g | Protein: 0.3g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Sodium: 38mg | Potassium: 70mg | Fiber: 1g | Sugar: 31g | Vitamin A: 446IU | Vitamin C: 15mg | Calcium: 6mg | Iron: 0.1mg
This article was researched and written by Navya Khetarpal