Number of Servings: Makes about 3 cups Recipe Source: The Joy of Juicing, 3rd Edition by Gary Null, PhD ($18, Avery, 2013) 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 Equipment Blender Directions Blend all the ingredients in a blender on high speed until smooth and creamy. Serve immediately. Tags: smoothiesmangosdrinksveganvegetarian You Might Also Like... Be Green Smoothie Banana-Blueberry Smoothie Matcha Vanilla Fruit Smoothie