Mango Beverages

part of: Mango

Mango nectar is a popular ready-to-drink beverage made from mango purée rather than straight juice, giving it a thicker, smoother texture than most fruit juices. It’s widely enjoyed across Latin America, South Asia, and the Middle East, and has become a common fixture in Australian supermarket aisles.

The drink is typically sold in cans or cartons and served chilled. It works well on its own as a refreshing drink, or as a base for smoothies, cocktails, and mocktails. Mango lassi, while traditionally made from fresh fruit, is sometimes approximated using mango nectar as a shortcut.

The sweetness and body of mango nectar make it quite different from apple or orange juice — it’s more of a treat than an everyday breakfast drink. Sugar content varies between brands, so it’s worth checking the label if that matters to you.

Farmed
photograph to come — from twenty years of markets, farms and kitchens

How it's made

Ripe mangoes are harvested, peeled, and the flesh is puréed into a smooth pulp. This purée is then diluted with water to achieve the desired consistency, sweetened with added sugar, and pasteurised. The nectar is filled into cans or cartons and sealed for shelf stability.

Nutrition (per 100g)

Energy 51kcal
Protein 0.1g
Carbs 12.8g
Fat 0.1g
Fibre 0.3g Sugar 12.4g
Mass Distribution

1 cup is about 251 g — roughly 130 kcal of this.

What it costs the planet (per kilo)

Carbon ≈0.76kg
Freshwater ≈150.18L
Land ≈0.85

≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →

Where it comes from

Made from

In the kitchen

Used as

sweetened fruit drink

Goes well with
Classic dishes
  • Mango lassi
  • Tropical fruit punch
  • Mango smoothie

Keeping one at home? Track yours in your cubud →

Where this data comes from

Nutrition data from

USDA

How it was calculated

SR Legacy

Full credits, licences, and methods: the sources page →

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