Green Coconut Mango Smoothie

New obsession: smoothies.
They're a great way to pack in a ton of fruits and veggies, and they keep you full so you won't feel like you're constantly munching on snacks all day long!
Kale and spinach smoothies are popular options for green smoothies, but I find spinach is easier to work with if you don't have a fancypants Vitamix hanging out in your kitchen. It's definitely possible to make a quality kale smoothie without busting out at least a couple hundred for your blender (I got my blender for $30, and it treats me very nicely), but it will take a little extra pre-smoothie chopping. Kale also has a stronger taste than spinach, so if you're looking to mask that "healthy taste" with sweet berries or creamy bananas, your task will be accomplished more easily if you stick to using spinach.

Green Mango Coconut Smoothie, courtesy of Trader Joe's ingredients... they should hire me.
2-3 c spinach leaves
3/4 c unsweetened almond milk
1/2 c coconut cream
2 1/2 c frozen mango chunks
1/2 c greek yogurt* (for vegan version, replace with almond milk, coconut cream, or both)
Maple syrup or honey to taste* optional

-Add the spinach leaves,  about half of the almond milk, and the coconut cream to the blender and start on a "chop" setting. You may need to stop the blender and mix the ingredients if the spinach leaves get stuck to the sides.
-Add the mango chunks and the remaining almond milk
-As the chunks break down, increase the speed of the blender to get a creamy consistency
-Add the yogurt or extra coconut cream/almond milk for taste and texture. Feel free to alter the amount of ingredients to fit your taste
-Add maple syrup or honey if you are looking for a sweeter taste

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