Raspberry Mango Juice

SummaryRaspberry Mango Juice

Today we’re showcasing a juice which is all about balance. This goes both for flavor profile and nutrient profile. On that taste side of things, this juice features the raspberry, and its tang is offset and parried by the tropical sweetness of pineapple and mango. The one catch with this recipe is that it’s necessary to pit the mango prior to putting it through the juicer. Read on to find out how!


  • 1 Cup of raspberries
  • 1 Mango, just ripe. An overripe mango becomes difficult to pit and juice, so go with a mango that has just begun to feel tender to the touch.
  • 1 cup of peeled pineapple


  • Rinse the raspberries and leave in a strainer or on a towel to drip dry while you prepare the other fruit.
  • Peel the pineapple and chop it into manageable chunks.
  • Now for the mango. A mango has a hard, strangely shaped pit – it’s vaguely an oval, but it swells out on the sides a bit. Using a thin and sharp knife, start out cutting downwards from the top of the mango. Once you start to feel the outward swell of the pit, keep the tip of the knife tight against its surface as you continue to cut downwards. With any luck, you’ll make it down to the bottom of the fruit. You should now have one pit-free chunk of mango meat, and a second one which has an exposed pit visible on one side. Now take your knife and duplicate the procedure, this time on the other side of the pit. You should now have two big chunks of mango. If there are still remnants of fruit on the mango, don’t worry too much – you can nibble these off later.
  • Good work! It’ll be easier the next time you do it, you’ll see!
  • Now peel the mango.
  • Juice everything up and enjoy.