About This Recipe
This mango agua fresca is the Mexican mango drink I grew up with. Fresh ripe mangoes blended with water and a touch of sugar, then served over ice. In Mexico we also call it agua de mango, which literally means mango water. It is light, refreshing, naturally sweet, and takes about 10 minutes to make.
We Mexicans use mango for everything. We love it as a salad, as a ceviche, for paletas, in our guacamole, and of course in agua fresca. This is one of the easiest and most popular aguas frescas in Mexico, and once you try it you will understand why.
Why You’ll Love This Drink
- Only 3 ingredients. Mango, water, and sugar. That’s it.
- Ready in 10 minutes. Blend, strain if needed, pour over ice.
- Naturally sweet. Ripe mangoes do most of the work. You barely need any sugar.
- Perfect for a crowd. Double or triple the recipe to fill a big pitcher for parties and cookouts.
- Endlessly customizable. Add lime, mint, chamoy, chili powder, or turn it into a cocktail with tequila or rum.
What is Agua Fresca?
Agua fresca is a traditional Mexican drink made by blending fruit with water and a sweetener. You can also make them with grains like horchata (made with rice or oats), flowers like jamaica (hibiscus), or seeds like limeade with chia. They are colorful, refreshing, incredibly easy to make, and one of my favorite things about Mexican food culture.
Ingredient Notes
- Mangoes: Any ripe mango works. I like to use Mexican varieties like Ataulfo (also called champagne mango) or Tommy Atkins. The riper the mango, the sweeter and more flavorful your agua fresca will be. You can also use frozen mangoes if fresh are not in season.
- Sugar: Cane sugar is best here. You can also use coconut sugar or monk fruit sweetener. Start with less sugar and add more to taste because ripe mangoes are already very sweet.
- Water: Filtered water gives the cleanest flavor. The amount of water controls how thick or thin the drink is. More water makes it lighter and more refreshing. Less water makes it thicker and more intense.
How to Make Mango Agua Fresca
- Cut the mangoes. Slice each side about 1/4 inch from the center to get two “cheeks.” Score the flesh in a crosshatch pattern, being careful not to cut through the skin. Invert the cheek and slice the cubes off. You can also simply scoop the flesh out with a spoon.
- Blend. Place the mango in a blender with sugar and about half of the water. Blend until completely smooth.
- Taste and adjust. Taste while still in the blender. Add more sugar if needed. Add the remaining water to reach your desired consistency.
- Strain if needed. If your mangoes have a lot of fiber, pour the blend through a fine mesh strainer into a pitcher. If the mangoes are smooth (like Ataulfo), you can skip this step.
- Serve over ice. Pour the agua fresca into a pitcher, add ice, and serve with lime wedges.
Tips
- Use only ripe mangoes. Unripe mangoes will give you a sour, flat agua fresca. The mango should be fragrant and give slightly when you press it.
- Frozen mangoes work great. I always keep a bag in my freezer for when fresh mangoes are out of season. No need to thaw, just blend straight from frozen.
- Strain if your mango has fiber. Some varieties like Tommy Atkins are more fibrous. Pour through a fine mesh strainer for a smoother drink. Ataulfo mangoes are usually smooth enough to skip this.
- If it’s too thick, add ice. Fill a pitcher with ice and pour the blended mango over it. The ice loosens it up and makes it even more refreshing.
- Mix mango varieties. Combining different types of mango gives you a more complex, interesting flavor.
- Start with less sugar. You can always add more. Ripe mangoes are naturally very sweet and sometimes you barely need any.
Variations
- Mango lime agua fresca: Squeeze 2 to 3 limes into the blender with the mango. The lime makes it brighter and even more refreshing.
- Mango mint agua fresca: Blend a handful of fresh mint leaves with the mango or add mint sprigs to the pitcher.
- Mangonada style: Mix with chamoy, add Tajín on the rim, and a tamarind straw for a sweet, spicy, tangy twist.
- Mango cocktail: Add a shot of tequila or rum to each glass. Garnish with lime and a pinch of chili powder.
- Mango paletas: Pour the agua fresca into popsicle molds and freeze for 4 to 6 hours. Check out my mango and strawberry paletas for another frozen treat.
How to Store
- Refrigerator: Store in an airtight pitcher or jar in the fridge for up to 3 days. Give it a good stir before serving because it may settle.
- Freezer: Pour into ice cube trays or popsicle molds. Frozen mango agua fresca cubes are great for adding to drinks without watering them down.
- For parties: Make the base (blended mango with sugar) ahead of time and store in the fridge. Add water and ice right before serving for the freshest flavor.
You Might Also Like
- Agua de Fresa (Strawberry Agua Fresca)
- Agua de Jamaica (Hibiscus Tea)
- Agua de Piña (Pineapple Agua Fresca)
- Horchata
- Limeade with Chia Seeds
- Chamoy
- Chelada
Frequently Asked Questions
Mango agua fresca, Mexican mango drink
Equipment
- Picher
Ingredients
- 2 mangoes about 2 1/2 cups of pulp
- ¼ cup cane sugar
- 5-8 cups water
Instructions
- Blend the mango with three or four cups of water, depending on your blender.Blend until smooth, test for sweetness and adjust if needed.Pour into the pticher and slowly add the rest of the fresh water. Taste half way and add more water if needed.
Notes
- Strain if needed
- Use sweetner of your choice
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.