A Hamburger Today
From the Juicer: Thai Mango-Pineapple-Coconut Juice
Like many folks in the northern hemisphere right now, I've got the winter doldrums, and bad. Yes, the days are slowly but surely growing just a teensy bit longer, but it's still cold and gray where I live and will continue to be for at least several months. The way I see it, you can either succumb to the winter blues, retreating to your couch to watch Seinfeld reruns from November through March, or you can face the problem head on by pretending you're in another place altogether. Denial: a seasonal affective disorder sufferer's best friend.
I don't have the time or money for that southeast Asian vacation this year, but I can transport myself to Thailand's tropical climes with just my juicer and a few pieces of sweet, ripe fruit. That was the inspiration behind this creamy drink that combines mango, pineapple, and lime along with coconut milk, fresh ginger and its more intensely flavored cousin galangal, a rhizome that thrives in countries such as Vietnam, Malaysia and Thailand.
It isn't all fruity sweetness: this frothy concoction also hits two other notes in the regional flavor quartet: sour from a healthy dose of lime juice, and hot from the persistent hints of ginger and galangal.
I like to serve this juice with a pretty paper umbrella to complete the fantasy. But you're welcome to top it off with a simple plastic straw.
About the author: Lauren Rothman once interned at Serious Eats and recently graduated from journalism school. Try the original recipes on her blog, For the Love of Food, and check out her (many) food photos on Instagram.