Of which 19 g sugars and 0.1 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin A (carrot) · Vitamin C (orange)
Allergens none
Mango, orange and carrot juice
Tropical and sweet, with carrot giving the juice body.
Ingredients
- ½ mango, peeled (150 g / 5½ oz)
- 1 orange, peeled (150 g / 5½ oz)
- 1 medium carrot, peeled (100 g / 3½ oz)
Method
- Peel the mango and cut the flesh into pieces, working around the pit.
- Peel the carrot and orange.
The full method (4 steps), Rico's tip, the variations and storage are in the ebook “Juices, Shots & Soups”. The English edition is coming soon.
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