Spring has sprung! And I just made a huge batch of this juice for my 16-year-old daughter and me to enjoy this week. It’s one of our absolute favorites. Thought I’d share the recipe with you!

Now, the way I make this ends up being somewhat of a juice/blend hybrid seeing as I use frozen mango as the very last step instead of processing fresh mango through the juicer. The only reason for that is that we absolutely love that frozen/slushie consistency that comes when blending it in. Stick an umbrella straw in it and you’ve got yourself a refreshing spring treat!

Seeing as this is a “lemonade”, I do make this more on the tart side. You may need to adjust if it’s too much for you and pull back on the lemons some. But here’s how we make it:

Mango-Carrot Lemonade

5 pounds carrots
1 large bag frozen mango
6-8 large lemons
Water (or even better, coconut water)

Thoroughly wash your carrots and process them through your juicer. (Bonus point: Sam’s/Costco usually has these larger bags at a much better cost than your neighborhood grocery store.) I don’t find it necessary to peel the carrots if you scrub them well enough. I usually soak them for a while in a sink full of water and then use a scrub daddy sponge to wash them down. Next, juice the lemons separately. If you have a citrus juicer, even better. If you don’t then peel the lemons and run them through your juicer. You don’t want the rinds in there! You’ll end up with a very bitter concoction. Lastly, pour the carrot/lemon juice into a blender and blend in the frozen mango. You can add in about 1/4 cup of water or coconut water just to take the “edge off”. And that’s it! Enjoy!