That’s a mouthful, huh? I’ve had this mango and pineapple sitting in my kitchen staring me in the face all week. Today was their peak day of ripeness so I rolled up my sleeves and cut them up and juiced. With a few carrots and ginger added to the mix, we have ourselves a little tasty afternoon beverage! It’s definitely thirst quenching on a hot day. With a little kick from the ginger, it’s sweet & spicy! Me likey.
In my juicing research, I’ve seen a few sources discuss how great it is to freeze pineapple & mango pulp. When you juice a mango, you don’t get tons of juice– but you do get a nice mango sludge! Go on, take a taste! After juicing, I put the pineapple mango pulp into an ice cube tray to freeze. I think it will be fun to throw a few cubes into a smoothie or maybe add a few in some sparkly water later on in the day. Perhaps I’ll bypass the freezing process next time around and stir some directly into my yogurt!
Here’s the pineapple/mango pulp I saved!
Into the ice cube tray it goes!
Because I made all of this juice for one, I had some left overs. I put some of the juice in juice pops in the freezer because it’s sure to be a hot weekend I’m thinking ahead! It’s nice to plan ahead. I like it. Holy cow, they are amazing! A grown up popsicle!
Such pretty froth!
Pineapple Mango Carrot Ginger Juice
- 1/4 pineapple
- 4 medium carrots
- 1 medium mango
- 1- 2 inch knob ginger
Juice the pineapple and mango first. Remove pulp and set aside. Juice ginger and carrots. Stir the mango & pineapple pulp and put in freezer for use later! This amount will likely serve two people! Juice it up!