Juice Dulce

Juice Julce Vida

Peel and pit the mangoes, core and chop the pineapple, peel and chop the banana. Place all chopped fruit into the blender pitcher.

Prep fruit

Squeeze fresh oranges and limes. Add 3 cups of orange juice and 2 tablespoons of lime juice to the blender with the fruit.

Add honey or agave (2 tbsp), vanilla extract (1 tsp), ground cinnamon (1 tsp) and a pinch of sea salt to the blender. These enhance the natural sweetness and round the flavors.

Add sweeteners and spices

Add cold water or coconut water (1 cup) to adjust consistency. Add half of the ice cubes (about 1/2 cup) to chill during blending.

Secure the blender lid and blend on medium-high for 45–60 seconds, or until the mixture is very smooth and slightly frothy. Taste and adjust sweetness or acidity: add up to 1 more tablespoon honey if you prefer sweeter, or another teaspoon lime juice if you want brighter acidity.

Blend

If the juice is too thick, stir in remaining ice cubes or up to 1/2 cup more cold water to reach desired pourable consistency.

For an ultra-smooth Juice Dulce, pour the blended mixture through a fine mesh sieve or cheesecloth into a bowl, using a spatula to press out the liquid. Discard solids or reserve for smoothies or bowls.

Chill and strain (optional)

Pour the juice into tall glasses over ice. Garnish each glass with a lime slice, a sprig of mint, and a light dusting (about 1/8–1/4 tsp) of ground cinnamon if desired.

Serve immediately for best flavor and texture. Leftover juice keeps in an airtight container in the refrigerator for up to 24 hours; shake or stir before serving.

Storage

ripe mango (peeled, pitted, chopped)

pineapple (fresh, cored, chopped)

ripe banana (peeled, chopped)

orange juice (freshly squeezed)

lime juice (fresh)

honey or agave syrup

vanilla extract

ground cinnamon

sea salt

cold water or coconut water

ice cubes

mint leaves

lime slices

Wash all produce thoroughly. Peel and core the pineapple, then chop into pieces roughly 1–2 inches so they blend easily. Peel and chop the mango and green apple. Peel, halve, and chop the cucumber. Reserve 4 small mint leaves for garnish.

Prepare fruit and vegetables

Measure cold filtered water and coconut water. Squeeze fresh limes until you have approximately 2 tablespoons of lime juice.

Measure liquids

Place the chopped pineapple (2 cups), mango (1 cup), green apple (1 cup), and cucumber (1 cup) into a high-speed blender. Add cold filtered water (1 cup), coconut water (1 cup), fresh lime juice (2 tablespoons), raw honey or agave (1 tablespoon), and ice cubes (1 cup). Add the remaining mint leaves (reserve 4 for garnish). Blend on high for 45–60 seconds, or until the mixture is completely smooth and frothy.

Blend fruits and liquids

Taste the blended juice. If you want it sweeter, add up to 1 additional teaspoon of honey or agave and blend 5–10 seconds more. If it’s too thick, add 2–4 tablespoons of cold water and pulse to combine.

Taste and adjust

For a silkier juice (optional), pour the blended mixture through a fine-mesh strainer or nut milk bag into a large pitcher, pressing with a spatula to extract as much liquid as possible. Discard or reserve pulp for smoothies or baking.

Optional straining

Pour the juice into 2 tall glasses over fresh ice. Garnish each glass with 2 reserved mint leaves and a thin round of cucumber or a small pineapple wedge, if desired. Serve immediately for best flavor and freshness.

Store any leftover juice in an airtight bottle in the refrigerator for up to 48 hours. Shake gently before serving as separation is natural.