I know there are many people go crazy over the mangosteen juice especially the highly- and high-priced Xango juice and the like.
So, I went to buy a few beautiful manosteens and a lemon. Wash them thoroughly (a used toothbrush is good tool to clear the impurities from the skin). After that, air dry them.
Then, I cut off half of the skin, leaving the whitish flesh half exposed, slice the lemon, add some distilled water, organic brown sugar and two tablespoonful of Isomalto-oligosaccharide.
Unlike the lemon & apple enzymes, I left this one for more than 30 days for a full fermentation.
How's the taste: wonderfully sweet & fragrance of the natural mangosteen plus the benefit of fermentation and xanthones from the pericarp and seeds.
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