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Pineapple-Mango Juice

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This tropical fruit drink, on of many Jan Newberry makes in her juicer, combines fresh pineapple and mango juice and a spicy hint of ginger. For an adult version, add a shot of vodka. For a kid's treat, freeze the juice in ice pop molds or small paper cups, positioning a wooden stick in the center when the juice begins to solidify.

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  1. 1 large pineapple (about 3 pounds)—peeled and cored, 1 slice reserved, the rest cut into chunks
  2. 3 large ripe mangoes (about 3 pounds total), cut into large chunks
  3. One 2-inch piece of fresh ginger
  4. 1 teaspoon pure vanilla extract
  5. Crushed ice, for serving
  1. Using a juice extractor, juice the pineapple chunks, mangoes and ginger into a large glass measuring cup. Whisk in the vanilla. Cut the reserved pineapple slice into 4 pieces. Serve the juice over crushed ice, garnished with the pineapple pieces.


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