Got a mango and some spinach at home? Make this delicious and refreshing mango spinach smoothie.
Wow! This deliciously vibrant green smoothie is a super-tasting, vegan, dairy-free, gluten-free glass of love!
A green smoothie may look rather healthy, but it doesn’t always deliver on taste – but this one DOES!
Welcome this super-green sweet smoothie to a snack or breakfast time and enjoy a boost of good health, that actually tastes great!
Table of Contents
Can We Eat Spinach and Mango Together?
Opposites definitely attract with this Mango Spinach Smoothie!
Spinach is full of iron, tastes bitter, and is so good for us, and mango could be the opposite! It’s full of Vitamin C, tastes sweet, and is gloriously creamy. But they are the perfect match.
It is reported that when consuming iron or taking iron tablets, adding Vitamin C at the same time can help absorb the iron into the body, so the mango in this weight loss smoothie is really helping you out!
The bitter/sweet combination will put this Mango Spinach Smoothie on your rotation of ‘Favorite Smoothies’ to whizz up, so grab your blender!
Ingredients You’ll Need
Baby spinach – You could use the regular version of spinach for this recipe, but the smaller, baby leaves are much sweeter.
Mango – 1 cup of frozen mango is perfect here, but you could use a large, juicy fresh mango instead, especially if this sunny fruit is available to you.
Banana – A super-soft, mellow yellow banana is perfect here. Choose a medium-sized one for this recipe.
Almond milk – You could make your own almond milk to avoid some of the extra additions added to the shop-bought varieties. You could also use any of the other alternative milk, like hemp, cashew, macadamia, soy, and coconut.
Chia seeds – These tiny little black seeds are full of Omega-3, so try and find them for this recipe! However, flaxseed, sesame seeds, pumpkin seeds, or sunflower seeds could be used.
How to Make Mango Spinach Smoothie
Place everything into a high-speed blender, like this one, and blend, blend, blend. It’s always much better to make this and drink it immediately, whilst it’s at its best for the highest amount of nutrition.
If you want to make it ahead, you are better to put everything into the cup or bowl and then leave it ready in the fridge to just whizz up when you want it.
Is It Good to Have Spinach in Smoothies?
Spinach is a great choice to add to a smoothie. Did you know vegetables are thought to be better for us than fruit? So, if you are in love with your smoothies that have lots of fruit, add a veggie in too!
Spinach is always a good option as it needs no preparation (well, apart from a little washing and draining of course). No chopping or cooking is required. Just add a really generous amount.
The bitterness from the leaves balances out the sweetness of fruits and can also provide some extra fiber, which your stomach will love.
Spinach is a great source of iron too, so if you are suffering from low levels of iron and lacking energy, it’s an easy addition to a smoothie to naturally increase this.
And of course…look at its color!
What Fruits Go Well with Spinach?
With spinach being a little bitter, anything sweet will go well. But what are the sweetest fruits?
Mango, pineapple, apples, bananas, grapes, and melon are all high sugared fruits that would benefit from the irony spinach leaves.
With vitamin C helping the absorption of iron, it’s good to have fruits high in this vitamin to help with spinach.
Fruits high in Vitamin C
Cantaloupe, citrus fruits (1 whole orange would be great!), raspberries, and kiwis are all going to love your spinach!
What About Other Veggies to Go with Spinach?
You could also accompany your iron-rich spinach with a veggie that is high in Vitamin C instead, especially if you don’t have such a sweet tooth or struggling to find mango.
Veggies high in Vitamin C
Broccoli, red cabbage, and bell peppers.
Give these an extra-long whizz, whizz, whizz to get the creaminess!
Can I Add Anything Else to My Smoothie?
Yes of course! There are some extras you could add to super-boost your Mango Spinach further. Here are some options:
½ tsp matcha green tea powder – the color is amazing!
1 tbsp protein powder of your choice. Use rice, hemp, or soy-based ones if you need to avoid dairy.
1 tbsp nut butter or seed butter.
1 small avocado instead of the banana if you wanted to have a less sweet option, but still with all the creaminess.
Try switching the almond milk with pineapple juice for a totally tropical taste, and add a dollop of coconut cream on the top!
Ice! If you want it super-cold, a little added ice will cool this smoothie nicely.
Use both frozen bananas and frozen mango, and you will have a slushy smoothie that will be so refreshing!
When Is the Best Time to Drink My Smoothie?
This Mango Spinach Smoothie is so good first thing! It’s a great breakfast to wake up to and break the overnight fast.
If you aren’t a breakfast person, whizz it up and take it with you. By the time you reach work or start your day, your stomach will be thankful that it’s there!
This smoothie also makes a tasty snack that is much better than any processed one you can buy and can help stop you from reaching for unhealthy choices.
Other Recipes You’ll Love
- 41 Low-Calorie Breakfast Recipes
- 10 Low-Calorie Smoothies Under 250 Calories
- Chickpea Scramble Breakfast Bowl
- Raspberry Smoothie with Ginger
- 10 High-Calorie Smoothies
- 1 cup baby spinach
- 1 cup mango chunks (frozen)
- 1 medium banana
- 1 cup unsweetened almond milk
- 1 tbsp chia seeds
- Add all the ingredients to the blender.
- Blend until smooth and serve in a glass.
- Feel free to top up your smoothie with chia seeds or you can use another seed of your choice.
Nutrition Information:Yield: 1 smoothie Serving Size: 1 smoothie
Amount Per Serving: Calories: 299Total Fat: 7.4gSaturated Fat: 0.9gTrans Fat: 0gUnsaturated Fat: 5.9gCholesterol: 0mgSodium: 31mgCarbohydrates: 59gNet Carbohydrates: 48gFiber: 11gSugar: 37gProtein: 6.6g
Nutritional values were obtained with automatic software using the amounts of products used. To get the most accurate representation of the nutritional values, you should calculate them with the actual ingredients used in your recipe. You are solely responsible for the nutritional information obtained to be accurate.