Mango Carrot Orange Juice
Almost a week in, and my love for my juicer is going strong! I’ve been pouring over my new juice recipe book, and sticky-noting pages to make it easier to flip open to a particular fruit or vegetable.
After a particularly indulgent weekend of holiday feasts, treats, and beverages (including homemade Irish cream from a family friend!) I was eager to jump back into juicing yesterday morning.
I had my heart set on orange, carrot, and beet juice, but apparently neither neighborhood grocery store carries fresh beets! They only have yucky canned beets…no thank you. 
So I switched up my game plan and picked up a mango and some parsley to go with the existing carrots and oranges.
Mango-Orange-Carrot Juice
- 1 mango, peeled and sliced
- 2 oranges, either peeled and juiced, or juiced with a citrus press
- 5 washed carrots, tops cut off
- 5-6 sprigs of parsley
The result was a deep, muddy, orange color, but the taste was nothing short of amazing!
I picked up a small bunch of parsley because I kept seeing it pop up in juice recipes. After exploring some of the nutritional benefits of parsley, I was psyched to see how it would taste in the juice. Honestly, I could barely taste it. I was also probably more focused on the yummy mango taste to notice anything else!
When we get back home today (we’re at Kman’s parents’ house having Christmas round 3), I’m going to scoot over to BJ’s and pick up 2 big bags of kale, some beets, and some other vegetable goodness. This way, our fridge will be chock full of juice-able items!
Check out the “juicing” picture on the left which links to my new juicing page. It will be updated regularly with new recipes, pictures, and nutritional information on juicing!
2 comments
No beets at the store?!? How sad! I love the bright pink color of beet juice.
Found them at the regular grocery store, but the gourmet market in my building and across the street didn’t have any. Lame!
Leave a Comment