Cucumber-mint-mango lightness

What with mom being unwell and concerns about her hydration quotient being quite high, I have taken recourse to creating light and refreshing summer juices for her. Today,  it was the turn of the cucumber-mint-mango medley. Light, lovely green in color, not too sour (pix comes up tomorrow).

Ingredients:

Cucumber medium sized: 1, washed, peeled and diced/cubed

Mango: 1 small unripe, peeled, sliced

Mint leaves: 5-7, washed (or mint paste: 1tsp)

Curry patta (sweet neem) leaves: 4-5 washed

Salt to taste

Sugar/honey: 1/4 tsp

Cold water: 1/2 cup

Method:

Wash all the above ingredients, peel, dice whatever is required; combine in a mixer or blender jar (if your blender jar has a mesh/pulp filter, use it pls)

Blend/pulp at medium speeds for about 2min, then at high speed for another 2min.  Strain using the blender’s pulp filter or strainer, into a jug or tall glass; place in refrigerator to chill for about an hour. Serve cold. Discard pulp.

The above quantity makes one standard 200 ml serving.

My mom is elderly, so I did not retain the pulp, if desired a little bit of the pulp can be added to bulk the juice up.

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