Mango and Beetroot Juice

To prepare the beetroot juice recipe with mango and pineapple first juice the pineapple and pour it into an ice cube tray.

Juice the mangoes and pour the juice into a second ice cube tray.

Juice the beetroot and pour half of it into a third ice cube tray and chill the rest in the fridge.

Freeze the juice cubes for 2 hours or until solid.

Stir the coconut cream and agave nectar together and chill until ready to serve.

Divide the pineapple ice cubes between three tall glasses and top with a third of the coconut cream in small spoonfuls.

Top with the mango ice cubes and add another third of the coconut cream.

Arrange the beetroot cubes on top, followed by the rest of the coconut cream.

Divide the coconut water between the glasses, pouring it gently down the side.

Float the beetroot juice on top by pouring it gently over the back of a spoon.

Serve the mango and beetroot juice immediately.