Mangosteen Juice Recipe for Amazing Antioxidants

Brief History

Native to Southeast Asia where it’s traditionally used to heal wounds and treat diarrhea and dysentery, mangosteens are in no way related to the mango! They’re about the size of an orange, and for thousands of years have been part of Chinese medicine. Both the plant and seed of the mangosteen are difficult to transport and thus were not available in Europe until the 19th century.

Mangosteens have a myriad of traditional uses including pain reliever and anti-inflammatory. They are also used to lower fevers, ease fatigue, and as a remedy for malaria and infections. The powder of the rind is used to alleviate skin ailments, in particular eczema.

It was not until 2007 that the mangosteen became a legal import to the US as it carried the Asian fruit fly.

Latest Research

Xanthones, a phytonutrient found in Mangosteens, may have a wide array of healthy benefits according to recent research. They’ve been shown to act as anti-carcinogens, as well as having strong analgesic activity. Xanthones also act as antioxidants, antibacterials and antifungals, as well as anti-inflammatories and anti-virals.

Amazing Benefits

Mangosteens are a rich resource of essential nutrients such as the minerals magnesium, potassium and manganese as well as being high in vitamin C and B-complex compounds. The fruit contains no saturated fats or cholesterol, is extremely rich in absorbable dietary fiber and is low in calories. Mangosteen is extraordinarily high in antioxidants, containing some of the highest values of any food. The impressive content of vitamin C in mangosteens assists in fighting infection and acts as an anti-inflammatory and antioxidant. The high quantity of fiber helps reduce fat and manage weight. The B compounds assist in processing carbohydrates, fats and proteins in the body.

Mangosteens are readily available in Asian markets.


  • Mangosteen Apple Juice
  • 3 Mangosteens
  • Apples
  • 1 stalk Celery
  • 1/2″ thumb Ginger
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 20 oz.


Be sure to include the rind of the mangosteens and the skin of the apples for maximum nutrient benefits.

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