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–+ servings
Three completed glasses of mango passion fruit juice with passion fruit seeds as a garnish.

Mango Passion Fruit Juice

A delicious combination of mango and passion fruit juices, perfect for cooling off on a hot day. Easily made with fresh fruit—or shortcut with frozen pulp—for a tropical, refreshing summer quencher.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Drinks
Cuisine: Caribbean
Ingredients Method Notes

Ingredients
  

  • 1 cup mango pulp from 1 ripe mango blended with a little water
  • ½ cup passion fruit pulp from about 4 passion fruits
  • 3 cups water
  • 4 tablespoons sugar adjust to taste
  • 2 dashes Angostura bitters
  • Reserved passion fruit seeds for garnish, optional

Method
 

  1. Cut passion fruits in half and scoop out the pulp into a bowl. Measure ½ cup.
  2. Strain the pulp through a sieve to remove most of the seeds, using a spoon to press out the juice. Reserve some pulp with seeds for garnish if desired.
  3. Peel and chop the mango, then blend with just enough water to help it purée smoothly.
  4. In a large jug or pitcher, combine mango pulp and strained passion fruit juice.
  5. Add 3 cups of water and 3 tablespoons of sugar. Stir well and taste.
  6. Adjust sweetness or water to your liking, depending on the ripeness of your fruit.
  7. Add 2 dashes of bitters and stir again.
  8. Chill before serving.
  9. To garnish:
  10. Place a spoonful of passion fruit pulp and seeds at the bottom of each glass. Pour in juice mixture, then top with a few reserved seeds for a pop of texture.

Notes

Notes
Frozen Pulp Option: You can use store-bought mango or passion fruit pulp—just thaw and use the same measurements.
Sweetness Tip: Ripe mangoes may reduce the need for added sugar. Taste before adjusting.
Bitters: Angostura adds subtle depth but is optional.
Storage: Keeps chilled in the fridge for 2–3 days. Stir before serving.

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