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Drink recipe · from the recipe book

Cucumber-Mango Agua Fresca with Grapefruit

Cool, crisp cucumber and juicy mango blended with tart grapefruit, coconut water and mint, light and refreshing over ice with a tangy chile-salt rim.

Cucumber-Mango Agua Fresca with Grapefruit

Ingredients

  • 2 cups sliced200 gCucumberpeeled and chopped
  • ½ whole160 gMangocubed
  • ½ grapefruit120 gGrapefruitsegmented, seeds removed
  • ¾ cup (180 ml)200 gCoconut waterchilled
  • ¾ cup180 gWatercold
  • 2 tbsp30 gLime juice
  • 2 tsp8 gGranulated sugar
  • 2⅛ tsp chopped4 gFresh mintleaves picked
  • ¼ tsp1 gChili powder
  • ⅛ tsp0.5 gSalt

Steps

  1. Make the rim mix: on a small plate, stir together the chili powder and salt.
  2. Pour about one-sixth of the lime juice onto a second small plate. Dip the rim of each glass in the lime juice, then in the chile-salt mix, and set the glasses aside.
  3. Set aside a few mint leaves for garnish. In a blender, combine the cucumber, mango, grapefruit, sugar, the rest of the mint, the remaining lime juice and the coconut water. Blend on high until completely smooth, about 1 minute.
  4. Add the cold water and pulse to combine.
  5. Pour through a fine-mesh strainer into a pitcher, pressing on the pulp, for a light, crisp texture.
  6. Fill the rimmed glasses with ice, pour in the agua fresca, garnish with the reserved mint leaves and serve cold.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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