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.
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Thai Mango-Pineapple-Coconut Juice
About This Recipe
|Active time:||10 minutes|
|Total time:||10 minutes|
|This recipe appears in:||From the Juicer: Thai Mango-Pineapple-Coconut Juice|
- 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
Juice ginger, galangal, lime, mango, and pineapple in order listed. Mix all juices together in a glass with coconut milk. Stir well and serve.