This fresh peach juice has been brightening our breakfast table this summer. It's thick, sweet, and made with fresh peaches and a hint of mango. It's a summer delight in a glass! Plus it has no preservatives nor added refined sugar. Like this beet green juice and pineapple celery juice, it's perfect for either breakfast or brunch.
This juice recipe is awesome enough, but we don't stop there! We have included a simple peach crumble recipe that you can make with the pulp. It's a beautiful healthy dessert that you can share with your favorite person. Nothing will go to waste! Read on to learn how to make both!
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❤️ Reasons to Love This Recipe
- It's easy. This recipe is super easy. If you can add fruit to a juice extractor or blender, you can make this recipe.
- It's healthy. Our bodies need daily servings of fresh fruit and vegetables to stay healthy. With this recipe, you can enjoy a serving of fruit in the most delicious way.
- It's quick. Ten minutes are all it takes to make this recipe from beginning to end.
- It's fresh and preservative free. If you're worried about preservatives in your family's diet, you can make this juice and feel good about what you are feeding your family.
- It's versatile. This recipe makes more than juice. It also makes a healthy and delicious peach dessert for two. That alone is a great reason to make this peach juice!
- It's a crowd pleaser. Hosting a summer brunch party? Your guests will adore this beverage.
- It's simple. This recipe takes just a few readily available ingredients.
- Fresh peaches. Peeled and pitted. Make sure they are ripe enough. A ripe peach has bright orange and yellow skin and has a bit of give to it when squeezed. If it's very firm, it's not ripe enough. This recipe is best with fresh peaches, but you can use frozen peaches as well.
- Fresh mangoes. Peeled and pitted. We use and recommend the Tommy Atkins variety because it is readily available. Be sure to choose one that is brightly colored with red and yellow skin. A mango with green skin is not quite ripe.
- Honey. We added honey for a little natural sweetness, but you can omit this. Ripe fresh peaches and mangoes are plenty sweet!
- Pulp from peach juice.
- All-purpose flour. You can also use gluten-free flour. We recommend Bob's Red Mill 1-to-1 baking flour. Avoid using self-rising flour because it contains baking powder and salt. That will have an unwanted effect on the flavor.
- Salted butter. Chilled and cubed.
- Light brown sugar. For a sugar-free, calorie-free option, we use Swerve brown sweetener.
See recipe card for quantities.
Preheat oven to 350 F (177 C).
Gather the pulp from the juice extractor.
Bake for 15 to 20 minutes until crumb topping is lightly browned. Serve with fresh peach slices and whipped cream or ice cream.
- Juice extractor. Used to make the juice. It also produces the pulp that is used to make the crumble.
- If you don't have a juice extractor, you can make this juice in a high speed blender, like this Vitamix E310 Explorian Blender, and then strain out the pulp by pouring the mixture through a fine mesh strainer.
- Two 8 oz. ramekins. Used to make the peach crumble dessert.
- Small bowl. Used for mixing the crumb topping for the peach crumble.
- Gluten Free. The peach juice is naturally gluten free, but the crumb topping for the peach crumble is not. For a gluten free version, substitute gluten-free flour for the all-purpose flour used in this recipe. We recommend Bob's Red Mill 1-to-1 baking flour.
- Sugar-Free. You can omit the honey from the juice and substitute Swerve brown sweetener for the brown sugar in the crumble recipe.
- Orange Peach Mango Juice. Add two to three large peeled and seeded oranges to juice extractor.
- Peach Juice and Champagne. For an adult version, fill a glass half full with peach juice and fill to the top with champagne or sparkling white wine.
- Strawberry Peach Juice. Substitute the mango with one pint of hulled fresh strawberries.
If your juice extractor came with a pitcher with a lid, store the fresh peach juice in that pitcher in your refrigerator. Otherwise, store it in an airtight container in the fridge. It will keep for up to five days, if it lasts that long!
Reserve the pulp to make the peach crumble. If you don't want to make the crumble right away, scoop the pulp into an airtight container. It will keep in the refrigerator for up to three days. You can also freeze it to use later. It will keep in the freezer for up to three months.
Once baked, the peach crumble is best consumed the day it is made. If you do have any leftovers, store them in an airtight container in your refrigerator. It will keep for a day or two. Reheat in the oven at 350 F for five minutes.
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- 4 pounds fresh peaches Peeled and pitted.
- 3 large mangoes Peeled and pitted. We use and recommend the Tommy Atkins variety because it is readily available. Be sure to choose one that is brightly colored with red and yellow skin. Green skin is not quite ripe.
- 1 tablespoon honey Or to taste.
- pulp from peach juice
- ⅓ cup all-purpose flour
- 2 tablespoons salted butter Chilled and cubed.
- 1½ tablespoon light brown sugar
- Peel. pit, and rough chop peaches.4 pounds fresh peaches
- Peel, pit, and chop mangoes.3 large mangoes
- Add peaches one at a time to a juice extractor on high speed. Add some mango, and alternate adding peaches and mango.
- Drizzle honey into extractor halfway through.1 tablespoon honey
- Serve chilled and top with peach slices, if desired.
- Preheat oven to 350 F (177 C).
- Gather the pulp from the juice extractor.pulp from peach juice
- Scoop pulp into two 8 oz. ramekins, dividing evenly. Set aside.
- Add flour, butter, and brown sugar to a small bowl. Use the back of a fork or pastry cutter to press and combine until mixture resembles a coarse meal.⅓ cup all-purpose flour, 2 tablespoons salted butter, 1½ tablespoon light brown sugar
- Sprinkle flour mixture over the top of pulp, dividing evenly between ramekins.
- Bake for 15 to 20 minutes until crumb topping is lightly browned. Serve with fresh peach slices and whipped cream or ice cream.