This mango spinach smoothie has been my go-to green drink for years. It’s packed with protein and vitamins, and has a creamy silky consistency. Think of it as the healthiest milkshake you’ll ever drink.
Asher and I share a little food ritual most mornings called “The Yogurt Hour”. Okay, it’s more like the Yogurt Ten to Twelve Minutes, but “hour” just sounds so much better.
Right around 10:15 on the nose he toddles his way over to the fridge, points at it, and then screeches “NANA!”. That’s his 18-month tiny tyrant way of
demanding requesting a yogurt cup. He then proceeds to plant his little butt in the middle of the kitchen floor while I feed him a Siggi’s yogurt. I’ve tried to get him to sit at the table or (horror of horrors!) his highchair, but it’s a total non-starter. About halfway through, he crawls into my lap for part two. Toddlers…so picky.
Once he’s polished off the majority of the yogurt, he attempts to lick the near-empty cup clean while I drink my 18th cup of coffee and whip up my favorite mango spinach smoothie. Motherhood y’all – it’s a messy, delicious ride.
This mango spinach smoothie has been my go-to green beverage of choice for years, and I swear it has magical properties. It has the texture of a milkshake, the nutrients of a salad, and is just sweet enough without being cloying. It packs a pretty big protein punch (15 grams), as well as full servings of Vitamins A and C. Can you say superhero smoothie? Because that’s totally what this is.
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How to Make My Favorite Mango Spinach Smoothie
Smoothies aren’t rocket science (and shouldn’t be) and this one is no exception. Grab yourself a blender and let’s get rocking.
I’ve used both frozen and fresh mango in this recipe, and both are delicious. There is absolutely no difference in taste or texture, so feel free to use either. I used fresh here because there were perfect, ripe mangos available in my coop last week and I couldn’t resist them. One large mango will yield about a cup of fruit. Cut it up, and add it to the blender.
Top off the mango with a sliced banana, a tablespoon of honey, and a cup of yogurt. I recently became a Siggi’s convert, and OMG I am in love. Their chocolate triple-cream yogurt is rich, decadent, and totally swoon-worthy. For my mango spinach smoothie, I use plain unsweetened. But you be you – use what you love and what you have, but keep it in the vanilla/plain flavor zone.
Next add about a cup of ice – you can add a little less if you’re using frozen mango, or if you prefer a consistency on the thinner side. And then top it all off with as much spinach as you can fit into your blender. Seriously, go nuts on the green. I have a pretty steady supply of leafy, mature spinach from my CSA, and I can get about three cups in there. Baby spinach works too, or some combo of spinach and kale.
Sidebar: I recently purchased a new blender because the lid on my trusty Ninja broke. Womp-womp. To my absolute surprise, I didn’t replace my Ninja and instead went with this Oster. I really only use my blender for green smoothies, and didn’t feel the need to break the bank. The price on the Oster is super right, and it’s smoothie-setting is seriously ah-mazing. No scraping. No big bits of spinach leftover. Just a smooth and creamy green beverage. If you’re in the market for a blender, I give this less-than-$50 investment two very enthusiastic thumbs up.
Blend it, pour it, sip it, and wait for the magic.
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Mango Spinach SmoothiePrint Recipe Rate This Recipe
- 1 c fresh or frozen mango diced
- 1 medium banana sliced
- 1 c plain or unsweetened vanilla yogurt
- 1 tbsp honey
- 3 c fresh spinach
- Add the mango, banana, yogurt, and honey to a blender. Top with approximately 1 cup of ice.
- Fill the remainder of the blender with spinach, then blend until smooth and creamy. If your blender doesn't have a smoothie setting, or if you meet any resistance while blending, add water, a tablespoon at a time, until the ingredients blend smoothly.
- Divide between two glasses and serve immediately.
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