This sweet potato juice with carrots, mango and pineapple is full of beta-carotene and comes together quickly with a juicer.
Every time I discover a new juice combination that works, I want to share it so others can enjoy it too. This recipe blends sweet potato, carrots, mango and pineapple into a bright, refreshing drink that’s rich in beta-carotene and natural vitamins. It’s easy to make when you have a juicer and is a great way to enjoy fresh, raw produce.
Table of Contents
- Why this recipe is great
- Recipe ingredients
- Step by step instructions
- Recipe FAQs
- Other juices you will love
- Beta-Carotene Carrot Mango Sweet Potato Juice (Recipe)
Why this recipe is great
- Just 4 main ingredients plus a splash of lemon for brightness.
- A smart way to use leftover sweet potato or ripe mango.
- Ready in minutes with a juicer or juice extractor.
- Packed with vitamins, natural sweetness and beta-carotene.
Recipe ingredients
- 1 medium sweet potato
- 4 pineapple rounds (about one-inch thick each) or equivalent fresh pineapple pieces
- 5 large carrots
- 1 medium ripe mango
- A small slice of lemon to taste
Step by step instructions
- Wash and dry the mango, sweet potato and carrots.
- Peel the mango and remove as much flesh from the pit as possible. Trim the sweet potato and cut it and the carrots into pieces that will fit your juicer. Cut the pineapple into chunks if needed.
- Run all the fruit and vegetables through your juicer according to the manufacturer’s directions. Finish with a squeeze of lemon if you like.
- Serve immediately over ice or chill briefly, and enjoy fresh.
Recipe FAQs
Fresh juice is best drained into the body immediately for maximum nutritional value. If you need to prepare it ahead of time, store it in an airtight container in the refrigerator and drink within a few hours.
Peeling depends on your juicer. Many masticating and centrifugal juicers can handle unpeeled fruit, but peeling the mango makes it easier to remove the flesh from the pit and reduces the chance of any bitter skin flavor.
Increase mango or pineapple for a sweeter juice. Add more lemon or a handful of greens for a tangier, less sweet profile.
Other juices you will love:
Try other fresh combinations to vary flavors and nutrients, such as green apple with cucumber and kale, strawberry with watermelon and cucumber, or carrot with kale and parsley. Experiment to find your favorite balance of sweetness and brightness.
Did you try this recipe? Please leave a review below!
Beta-Carotene Carrot Mango Sweet Potato Juice
Author: Dominique
Servings: 2
Total time: 5 mins
Sweet potato, mango, carrots and pineapple combine into a vibrant juice that offers a boost of beta-carotene along with vitamin C from pineapple and mango. This recipe yields about 30 ounces of fresh juice, depending on produce size and juicer efficiency.
Ingredients
- 1 medium mango
- 4 pineapple rounds, one inch thick
- 1 medium sweet potato
- 5 large carrots
- A small slice of lemon
Instructions
- Wash and dry the mango, sweet potato, and carrots.
- Remove the mango peel and cut the flesh away from the seed. Chop the sweet potato into pieces that will fit your juicer.
- Juice all the prepared fruit and vegetables, following your juicer’s instructions.
- This batch typically yields about 30 ounces (rough estimate).
Notes
- Drink the juice right away when possible for the best flavor and nutrient retention. If storing, use an airtight container and refrigerate for a few hours at most.
- Nutrition estimates are approximate and were calculated based on the whole fruits and vegetables rather than the extracted juice alone.
Nutrition (approximate)
- Calories: 301 kcal
- Carbohydrates: 73 g
- Protein: 5 g
- Fat: 1 g
- Fiber: 12 g
- Sugar: 44 g
- Vitamin A: 47,279 IU
- Vitamin C: 62 mg
- Potassium: 1,272 mg
Additional info
Course: Drinks
Cuisine: American, Gluten-free, Paleo-friendly