You can use frozen pineapple, mango* and/or blueberries which are easy to find in the frozen food section of the grocery store these days. Actually, I purchase most of my blueberries frozen because that’s almost the only way I find organic berries. But I prefer fresh pineapple and fresh mango, especially the Ataulfo mangos that are plentiful in the beginning of summer time.
This recipe will make 28 – 32 ounces and can easily be doubled.
1 – 2 cups of pineapple (slices or chunks, and any of its juices)
5 mint leaves
1 cup blueberries
*High FODMAP food – remove from ingredients to achieve a Low FODMAP recipe.
- Juice oranges (I used a manual juice press)
- Peel and remove seed from mango
- Toss all ingredients into a high speed blender (I use my all-time favorite, the Vitamix)