Classic Mango Nectar

Here is my favorite mango nectar recipe, with just ripe mangoes, a touch of honey, fresh lime juice, and a splash of water to create the perfect smooth and sweet drink.

This mango nectar is what I make whenever I have mangoes getting too ripe on my counter. My kids love it as an afternoon treat, and I often make extra to store in the fridge for the next day. Nothing beats a cold glass of homemade nectar on a warm day, right?

What Kind of Mangoes Should I Use?

For the best mango nectar, you’ll want to use ripe mangoes that give slightly when you press them gently. Popular varieties like Tommy Atkins, Kent, or Honey mangoes all work well, but honestly, any ripe mango from your grocery store will do the trick. The key is making sure they’re soft and fragrant – if they smell sweet at the stem end, you’re good to go. Avoid mangoes that are too firm or have dark spots, as they won’t blend as smoothly and might give your nectar a less appealing flavor.

Options for Substitutions

This simple mango nectar recipe is pretty forgiving when it comes to swaps:

• Fresh mangoes: If fresh mangoes aren’t available, you can use frozen mango chunks (thaw them first) or even canned mango pulp. Just make sure to adjust the sugar since canned varieties might already be sweetened.
• Sugar: Feel free to swap regular sugar with honey, agave nectar, or maple syrup – just use about ¾ the amount since these are sweeter. You can also try coconut sugar for a slightly different flavor profile.
• Water: For a richer nectar, replace some or all of the water with coconut milk or regular milk. This will give you a creamier, more indulgent drink.
• Sweetener amount: The sugar amount can be adjusted based on how sweet your mangoes are and your taste preference. Start with ½ cup and add more as needed – you can always add more, but you can’t take it out!

Watch Out for These Mistakes While Cooking

The biggest mistake when making mango nectar is using unripe mangoes, which will give you a tart, fibrous drink instead of the smooth, sweet nectar you’re after – make sure your mangoes give slightly when pressed and smell fragrant at the stem end.

Another common error is not straining the mixture properly, leaving you with stringy bits that can ruin the silky texture, so push the pulp through a fine-mesh sieve or cheesecloth for the smoothest results.

Don’t add all the sugar at once without tasting first, since mango sweetness varies greatly depending on the variety and ripeness – start with half the sugar, blend, taste, and add more as needed.

Finally, avoid serving immediately after blending; let your nectar chill in the refrigerator for at least an hour, as cold temperature really brings out the tropical flavors and makes it much more refreshing.

What to Serve With Mango Nectar?

Mango nectar is perfect as a refreshing drink on its own, but it also works great as a base for smoothies when blended with yogurt or coconut milk. You can serve it alongside spicy foods like Indian curry or Mexican dishes since the sweet, tropical flavor helps cool down the heat. I love using it as a mixer for cocktails – it pairs beautifully with rum or vodka for a tropical twist. It’s also delicious poured over vanilla ice cream or mixed into fruit salads for an extra burst of mango flavor.

Storage Instructions

Refrigerate: Fresh mango nectar tastes best when kept cold in the fridge. Store it in a sealed glass jar or pitcher and it’ll stay good for up to 5 days. Give it a good stir before serving since the pulp tends to settle at the bottom.

Freeze: You can freeze mango nectar in ice cube trays for easy single servings, or pour it into freezer-safe containers leaving some room at the top for expansion. It’ll keep in the freezer for up to 3 months and makes a great base for smoothies later!

Serve: When you’re ready to drink frozen mango nectar, just thaw it in the fridge overnight and give it a good shake or stir. The texture might separate a bit, but a quick blend or vigorous stirring will bring it right back together.

Preparation Time	15-20 minutes
Cooking Time	10-15 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 4-6 g
• Fat: 1-2 g
• Carbohydrates: 200-220 g

Ingredients

• 4 large ripe mangoes (yields about 2 cups puree)
• 1 cup water
• 1 cup granulated sugar

Step 1: Prepare the Simple Syrup

• 1 cup granulated sugar
• 1 cup water

In a saucepan, combine the granulated sugar and water.

Heat the mixture over medium heat, stirring regularly, until the sugar has fully dissolved and the syrup appears clear instead of cloudy.

Remove the saucepan from the heat and allow the simple syrup to cool completely before using.

Step 2: Prepare the Mango Puree

• 4 large ripe mangoes (yields about 2 cups puree)

Slice the mangoes and scoop out the flesh, discarding the pits and skin.

Place the mango flesh in a blender or food processor and blend until completely smooth and well-blended.

You should have about 2 cups of mango puree.

Step 3: Combine Mango Puree with Simple Syrup

• mango puree from Step 2
• simple syrup from Step 1

In a large pitcher, combine the mango puree from Step 2 with the cooled simple syrup from Step 1.

Stir the mixture thoroughly until well combined, then refrigerate to chill.

I like to let it chill for at least one hour so it’s perfectly refreshing when served.

Step 4: Serve and Enjoy

Pour the chilled mango drink into glasses over ice and serve immediately.

You can garnish with a slice of mango or a sprig of mint for an extra touch if you’d like.