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This pairs ripe mango with fresh passion fruit pulp the way Thai fruit stalls often blend tropical fruit drinks - keeping some of the passion fruit seeds stirred through instead of straining them all out, since the slight crunch and tartness is what cuts through the mango's heavy sweetness. A splash of lime and chilled water keep it light enough to drink by the glass rather than feeling like a dessert.
Per serving
110kcal
Calories
1g
Protein
28g
Carbs
3g
Fiber
24
Prep Time
10 min
Cook Time
0 min
Servings
2 people
Difficulty
easy
Sugar
Follow step-by-step with voice guidance.
Peel and roughly chop the ripe mango.
Cut the passion fruit in half and scoop out the pulp and seeds with a spoon.
Add the mango, half of the passion fruit pulp, lime juice, and cold water to a blender.
Blend until completely smooth.
Stir in the remaining passion fruit pulp by hand so some seeds remain for texture.
Taste and add a touch of honey or sugar if the mango isn't very sweet.
Pour over ice in tall glasses.
Garnish with a mango slice or extra passion fruit pulp on top.
Use Very Ripe Mango: A mango that gives slightly to gentle pressure and smells fragrant at the stem will blend much sweeter and smoother than a firm one. Save Some Passion Fruit Seeds: Blending all the seeds in makes for a smoother texture, but stirring some in by hand afterward keeps a pleasant bit of crunch and tartness. Adjust Sweetness After Blending: Mango sweetness varies a lot between fruit, so always taste before adding any extra sugar or honey.
Yes, frozen mango chunks work well and actually help chill the drink without diluting it as much as ice - just thaw slightly before blending for a smoother texture.
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