Mango is a great addition to green smoothies, giving them a tropical twist. This easy, dairy-free spinach and mango smoothie might just become your favorite! Baby spinach is ideal for green smoothies. It blends smoothly and, other than its appealing color, virtually disappears into the beverage.
Mango, one of the most widely consumed fruits in the world, comes in several varieties; so there’s usually one or more in season at any given time.
Any variety of mango works in this smoothie — even frozen mango (mostly thawed) when fresh is out of season or unavailable to you. If your mango is a bit stringy, a high-speed blender will smooth it out.
Mangos are one of the most widely consumed fruits in the world and come in many varieties (in India alone, there are some 1,500 varieties, though very few are imported into the U.S.) So there’s usually one or more in season at any given time. A rundown of common mango varieties from Melissa’s Great Book of Produce by Cathy Thomas and the Melissa’s produce website:
- Ataulfo (also called honey mango): Small, kidney-shaped with greenish-yellow to deep golden skin. About 6 to 12 ounces. Very sweet and rich in flavor Not fibrous.
- Keitt: Large oval, green, with occasional red and yellow patches. About 20 to 26 ounces. Firm, juicy, and sweet flesh. Minimal fiber.
- Kent: Large oval with greenish-yellow skin and red shoulders. About 20 to 26 ounces. Very sweet, soft butter-like texture. Not fibrous.
- Sapurana: Melissa’s website says that “the creamy, velvety flesh of the fruit highlights a honey-sweet flavor with a hint of lemon.” This melon is imported to the US from Central and South America.
- Tommy Atkins: Medium-sized, oval. Skin is yellowish-orange with deep red blush. About 12 to 24 ounces. Can be more fibrous than other varieties.
Here’s a Keitt mango in all its glory. Melissa’s Produce is a great source of mangos year-round.
Recipe is from Wild About Greens by Nava Atlas. Photos of beverage by Hannah Kaminsky, BittersweetBlog.com.
- 1 heaping cup peeled and chopped fresh mango (or substitute frozen mango, mostly thawed)
- 1/2 medium banana
- 1 cup vanilla plant-based milk, sweetened or unsweetened, as desired
- 2 big handfuls spinach
- 1 teaspoon vanilla extract
- A handful of ice cubes, optional
- 1 tablespoon agave or maple syrup (or a tiny bit of powdered or liquid stevia), or to taste, optional
- Combine all the ingredients in a high-speed blender and process until very smooth. Taste to see if you’d like to add any sweetener. Add according to taste, then blend again briefly.
- Divide between two tumblers or tall glasses and serve at once.
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