Thai Mango-Pineapple-Coconut Juice

[Photograph: Lauren Rothman]

This frothy concoction is sweet, sour, and spicy, too.

Note: Galangal, a relative of ginger, is available at many Thai and Vietnamese grocery stores.

About the author: Lauren Rothman once interned at Serious Eats and recently graduated from journalism school. Try the original recipes on her blog, For the Love of Food, and check out her (many) food photos on Instagram.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Thai Mango-Pineapple-Coconut Juice

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About This Recipe

Yield:Serves 1
Active time:10 minutes
Total time:10 minutes
Special equipment:Juicer
This recipe appears in: From the Juicer: Thai Mango-Pineapple-Coconut Juice

Ingredients

  • 1 teaspoon fresh ginger juice from one (1-inch) section fresh ginger
  • 1 teaspoon fresh galangal juice from one (1-inch) section fresh galangal (see note above)
  • 1 tablespoon fresh lime juice from 1 lime, peel, seeds, and pith removed
  • 1/2 cup (4 ounces) fresh mango juice from about 2 cups cubed mango (about 8 ounces)
  • 1 1/2 cups (6 ounces) fresh pineapple juice from about 2 cups cubed pineapple (about 10 ounces)
  • 2 tablespoons canned full-fat coconut milk

Procedures

  1. 1

    Juice ginger, galangal, lime, mango, and pineapple in order listed. Mix all juices together in a glass with coconut milk. Stir well and serve.

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