Ingredients
- 1⁄4 cup freshly squeezed lemon juice
- 1 cup vanilla-flavored rice milk
- 2 large mangoes, peeled, pitted, and cut into 1-inch cubes
- 1 8 oz container lemon-flavored nondairy yogurt
- 400 mg magnesium
- 120 mg ginkgo biloba
- 16 to 20 ice cubes
Number of Servings:
Makes about 3 cups
Recipe Source:
The Joy of Juicing, 3rd Edition by Gary Null, PhD ($18, Avery, 2013)
Equipment
- Blender
Directions
- Blend all the ingredients in a blender on high speed until smooth and creamy.
- Serve immediately.
