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Mango Puree Recipe
Mary Johnson

Easy Homemade Mango Puree

A simple, no-cook mango puree made with ripe fresh mangoes. It's smooth, naturally sweet, and versatile enough for smoothies, desserts, sauces, cocktails, mocktails, and other drinks.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2
Course: Beverage
Cuisine: International
Calories: 60
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large ripe mangoes peeled and chopped
  • 1 –2 tablespoons water only if needed
  • Lime or lemon juice optional
  • Honey or maple syrup optional

Equipment

  • Blender or food processor
  • Knife
  • Cutting board
  • Fine-mesh sieve (optional)
  • Airtight container or freezer-safe container

Method
 

  1. Wash and peel the mangoes, then cut the flesh away from the pits.
  2. Cut the mango flesh into chunks and place it in a blender or food processor.
  3. Blend until smooth, stopping to scrape down the sides if necessary.
  4. If the puree is too thick for the blender to process, add water 1 tablespoon at a time.
  5. For an extra-smooth texture, pass the puree through a fine-mesh sieve.
  6. Taste and add a little lime juice for brightness or sweetener if the mango isn't sweet enough.
  7. Use immediately, refrigerate in an airtight container, or freeze in small portions.

Notes

  • Start without water and add it only when needed. This keeps the puree thick and flavorful.
  • Use very ripe mangoes for the sweetest and smoothest result.
  • Straining is optional but helpful when using fibrous mangoes.
  • For drinks, thin the puree with water, sparkling water, lemonade, coconut water, or another suitable liquid.
  • Refrigerate leftover puree and use within a few days.
  • For longer storage, freeze the puree in ice cube trays or small freezer-safe containers.