This is the one I reach for when my stomach needs settling but I still want it to taste like a treat. Sweet pineapple, ripe mango and a proper kick of ginger. The fruit hides the ginger’s heat, but it’s the ginger doing the quiet work underneath.
Why these ingredients work
Pineapple carries bromelain, an enzyme that helps your body break down protein, which is why it often turns up after a heavy meal. Ginger has a long history as a stomach soother and is one of the better-tested natural remedies for bloating. Mango brings the sweetness and a little fibre, and the lime stops the whole thing tipping into sickly.
FAQ
Is pineapple actually good for digestion?
It can be. Pineapple contains bromelain, an enzyme that helps break down protein. It’s not a cure for anything, but it’s a genuinely helpful choice when you’ve eaten more than you meant to.
Does ginger help with bloating?
Plenty of people find it does. Ginger contains compounds that can relax the digestive tract and ease that full, tight feeling. It’s not magic, but it’s well worth trying.
Is this juice high in sugar?
Yes, honestly. Pineapple and mango are both sweet fruits, so a glass has about 28g of natural sugar and 130 calories. Enjoy it as a treat rather than a daily staple.
More digestion recipes: see the full Digestion collection.
Pineapple Mango Ginger Juice
Equipment
- 1 Juicer or a high-speed blender
- 1 High-speed blender for the blender method
- 1 Budget cold press juicer a great value alternative
- 1 Budget blender a great value alternative
Ingredients
- 2 cups pineapple, peeled and chopped
- 1 ripe mango, peeled and stoned
- 1 inch fresh ginger, peeled
- 1 lime, peeled
Instructions
Juicer method
- Peel the ginger, then top, tail and peel the pineapple and cut it into chunks. Halve the mango, cut the flesh away from the stone and scoop it out.
- Feed the pineapple, mango and ginger through the juicer, finishing with the lime.
- Stir, pour into two glasses and drink straight away.
Blender method
- Peel the ginger, then top, tail and peel the pineapple and cut it into chunks. Halve the mango, cut the flesh away from the stone and scoop it out.
- Add everything to a high-speed blender with the lime and 100ml of cold water.
- Blend on high for 30 to 45 seconds until completely smooth.
- Pour through a nut milk bag or fine-mesh sieve into a jug, squeezing the pulp to get every last drop, then serve.