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Mango agua fresca

Published: Sep 2, 2013 · Modified: Jun 11, 2019 by Maura Wall Hernandez · This post may contain affiliate links · 3 Comments

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Agua de mango is a popular agua fresca flavor in Mexico. Mangoes are high in fiber, packed with Vitamin A, C and E, have more than 25 kinds of carotenoids which help boost immunity, and can help lower cholesterol.

Ataulfo mangoes are best for this recipe because they are the sweetest variety and also least fibrous texture, which means you'll discard less pulp.

auga de mango

Close substitutes or other names for this kind of mango can include Manila mangoes, honey mangoes or champagne mangoes.

Ataulfo mangoes are in peak season between March and June, but can often be found in stores all the way through December depending on the part of the country where you live.

Leave the mangoes out on the counter at room temperature for a few days if they're firm at the time you buy them. You'll know they're ripe and ready to use when the skin gives a little when you press it and/or the skin starts to wrinkle slightly. If the skin is already wrinkled when you buy them, they're ready to use immediately.

This variety of mango is less fibrous than the Tommy Atkins (green with red blush) variety, and therefore is more ideal for making aguas frescas.

If you like this recipe, you may also like my agua de fresa y mango recipe (strawberry and mango).

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Mango agua fresca

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  • Author: Maura Wall Hernandez
  • Prep Time: 20
  • Total Time: 20 minutes
  • Yield: 5 cups 1x
  • Category: Drinks
  • Cuisine: Mexican
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Description

Ataulfo mangoes are best for this agua fresca recipe because they are the sweetest variety and also least fibrous texture, which means you'll discard less pulp.


Ingredients

Scale
  • 2 Ataulfo or Manila mangoes
  • 3 ½ cups cold water
  • 3 tablespoons natural cane sugar (such as Zulka azúcar morena)

Instructions

  1. Peel the mangoes and remove all the flesh from the pit. Put the flesh directly into a blender or food processor. Squeeze the juice out of any remaining flesh on the pit that is too difficult or rough to cut away from the pit.
  2. Add 3 tablespoons of cane sugar and 3 ½ cups of cold water to the blender or food processor and puree until completely smooth.
  3. Place a fine-mesh strainer or sieve over a pitcher and pour the contents of the blender through the sieve. You should only end up discarding about 2 tablespoons or so of the fibrous pulp left behind from the mango flesh.
  4. Serve over ice if serving immediately, or refrigerate. Will last about 4-5 days in the refrigerator.

Notes

Serve over ice. If you don't consume it all, you can refrigerate the rest of the pitcher for up to four days. Remember to stir the agua fresca well because the mango puree will separate slightly when at rest.


Nutrition

  • Serving Size: 1 cup

Did you make this recipe?

Tag @maurahernandez on Instagram or Threads

Try more of my aguas frescas recipes:

Agua de jamaica | Agua de mandarina | Agua de melon | Horchata | Agua de tuna roja (red prickly pear) | Agua de piña | Limonada

Try more of my mango recipes: 

Mangonada paletas | Mango and peach paletas | Paletas de mango con chile | Guacamole with mango and pomegranate seeds

49

More Aguas frescas

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    Agua de melón verde y pepino
  • Agua de fresa y mango
  • Agua fresca de mandarina

Reader Interactions

Comments

  1. Cathy says

    March 22, 2019 at 6:27 pm

    Can this be made using splenda or Stevia? I think my fiance would really like this but he is Type 2 diabetic
    Thank you!

    Reply
    • Maura Wall Hernandez says

      March 23, 2019 at 10:46 am

      Hi Cathy, I am not an expert in the diet for Type 2 diabetes. I would suggest that you use extremely ripe mangoes and taste-test. Liquid stevia or Splenda can then be added to sweeten to his liking; but if your mangoes are very ripe, you shouldn't need much sweetener. If using Splenda, make sure you dissolve it well in the water before mixing the mango in. Let me know how it turns out!

      Reply

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  1. Agua fresca de mandarina - The Other Side of the Tortilla says:
    December 29, 2019 at 11:51 AM

    […] Jamaica (Hibiscus flower agua fresca)Agua fresca de piña Agua fresca de melón (cantaloupe)Agua fresca de mango […]

    Reply

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¡Bienvenidos!


Hi, I'm Maura Hernández, an award-winning food and travel writer, recipe developer, and former journalist sharing my passion for all things Mexico. I've traveled Mexico extensively over the last 18 years and Mexico City is my home away from home. Here, you'll find a mix of traditional and modern Mexican cooking, along with my advice on where to eat, stay and play on your visit to Mexico!

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