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Add the peeled oranges, maple syrup, juice of 1 lime, peeled mangoes, salt, and coconut water to a high-speed blender.

Blend on high speed for 30 to 60 seconds, or until the mixture is completely smooth and well combined.
Strain the blended mixture using a fine mesh strainer or a cheesecloth-lined container. Press or squeeze the solids to extract as much liquid as possible. Discard the pulp.

To serve, fill a glass with crushed ice. Pour the strained Mango Tango liquid over the ice. If desired, add 1/4 cup of additional orange juice to the glass.

Garnish each serving with an orange wedge and a lime wedge.

Store any remaining Mango Tango in the refrigerator for up to 1 week. Give it a good shake before drinking.


Add the peeled oranges, maple syrup, juice of 1 lime, peeled mangoes, salt, and coconut water to a high-speed blender.

Blend on high speed for 30 to 60 seconds, or until the mixture is completely smooth and well combined.
Strain the blended mixture using a fine mesh strainer or a cheesecloth-lined container. Press or squeeze the solids to extract as much liquid as possible. Discard the pulp.

To serve, fill a glass with crushed ice. Pour the strained Mango Tango liquid over the ice. If desired, add 1/4 cup of additional orange juice to the glass.

Garnish each serving with an orange wedge and a lime wedge.

Store any remaining Mango Tango in the refrigerator for up to 1 week. Give it a good shake before drinking.
