From the recipe collection
Mangosteen Juice
A chilled Mindanao mangosteen drink that balances the fruit’s floral sweet-sour pulp with water, calamansi, and only enough sugar to round it out.
- Prep time
- 15–20 min
- Cook time
- 15–20 min plus chilling
- Yield
- Makes about 1.5 litres
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Ingredients
Tick ingredients as you prepare.
Method
- Open the mangosteens and lift out only clean white segments. Discard any flesh that is translucent, fermented-smelling, or stained by spoiled rind.
- Make a light syrup by simmering 1 cup water with the sugar and salt for 2 minutes. Cool completely.
- Blend the mangosteen pulp with 2 cups chilled water in short pulses. Over-blending hard seeds can add bitterness.
- Pass the mixture through a fine sieve, pressing only until the juice is extracted; leave coarse seed fragments behind.
- Stir in enough cooled syrup to round out the fruit without hiding its floral acidity.
- Add the remaining chilled water gradually. Finish with calamansi only if the fruit needs extra brightness.
- Chill at least 1 hour, then stir and taste again because sweetness is easier to judge when cold. Serve over ice and refrigerate leftovers immediately; use within 2 days for the freshest aroma.