This juice, also known as Kairi ka Sharbat, is one of many homemade refreshing juices that are popular in Pakistan and India. Long hot summers and a plethora of fresh summer produce pave the way for tamarind juice, lemonade-recipe-with-mint, this mango juice recipe, and many others. Many of these beverages are now easy to source in grocery stores. However, when I was growing up in Pakistan if you wanted to enjoy fruit juice, you made it at home. I like to follow that tradition and use the month of Ramadan to batch and prepare all the juices I remember my mother making for us all.
Is this Juice or Nectar?
There are many variations of this recipe that you will come across. This is my mother’s recipe and how I grew up enjoying mango juice. More of a nectar, versus a juice, it has a longer freezer life and is a great recipe to batch. The original version enjoyed during my childhood was a little more sour as the raw mangoes, known as “Kairi” are more green, sour, and firm than the mangoes I can source in the USA. However, although the color of my juice is more yellow than the one I remember, the addition of lemon and chaat masala helped create the perfect flavor profile.
Why you’ll love this mango juice recipe
Only 3 primary ingredients - Mangoes, sugar, and lemon are all you need to make the juice. All the other spices and herbs are optional add-ins to enhance the flavor. No juicer needed - A blender, food processor, or immersion blender will work to make the juice. No fancy kitchen gadgets are required for this recipe. No additives & preservatives - This juice is as fresh as it gets, the lemon juice and sugar act as natural preservatives, so nothing artificial is needed. Pairs perfectly with spicy food - Sweet and refreshing, this juice is perfect to take the edge off spicy snacks like aloo pakora, aloo chaat, or sweet corn masala chaat.
Ingredients for the mango juice recipe
Mangoes - Depending on where you reside and what is available to you, here are my recommendations for the best mangoes for this recipe; Pakistani Varieties – Langra, Chanusa, or Anwar Ratol; Indian Mangoes – Alphonso or Kesar; Mexican Varieties – Ataulfo, Honey or Champagne. Check out the Mango Board website for more information on the best mangoes to use for this recipe. Simple syrup - This is a mixture of sugar and water that have been cooked together. Detailed instructions on how to make this are in the recipe card. Lemons - These help keep the mangoes from browning, add flavor, and are also a natural preservative. Chaat masala - This is a spice blend made of ingredients like cumin, amchur powder, and black salt to name a few. It works as a delicious flavor enhancer in this recipe but is not essential.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Substitutions & variations
Mix in another fruit - Make this a blend by adding other seasonal fruits. Pineapple, orange, and passion fruit are some suggestions. Use coconut water - Use coconut water versus plain water to fortify the juice. Make it a mocktail - Add some sparkling water or soda to make this a refreshing mocktail. Turn it into a slushie - Blend it with some ice and enjoy it as a slushie on a hot day. Substitute the sugar - Use honey, agave, or even some brown sugar instead of regular sugar. Just be aware that brown sugar can change the color of the juice a little. Try different add-ins - Add some ginger, crushed mint leaves, or basil seeds to this recipe instead of, or in addition to the chaat masala.
Step-by-step instructions
Expert Tips
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don’t forget to leave a rating and comment below! If you take a picture then tag me on Instagram! Thank You! Second step - The baking process will change the color of the mangoes, but the taste should still be sour. As the mangoes cool to room temperature you will see them shrivel up a little bit. Third step - Once cooled, you’ll find that the pulp is so soft that the skin just peels off. Fourth step - Remove all the pulp and discard the skin and pits. Sixth step - Prepare a simple syrup and add this blended mango mixture to it. Mix the two well, using an immersion blender if needed. Seventh step - To freeze the concentrate, I highly recommend using Soupercubes. I freeze the concentrate in ½ cup and 1 cup blocks and then mix these with water as needed to make the mango juice. Eighth step - Once I’m ready to serve my fresh mango juice, I add the concentrate to a glass, and mix it with some water, chaat masala, and ice.
