I’m still giggling about the time I shared a green smoothie on Snapchat and one of my good guy friends told me it looked totally disgusting. That’s what good friends are for, right? I laughed because I was ninety-percent confident that he would have loved it if he had actually tried it.
It was mostly made of raspberries, but I added some spinach for some extra nutrients. While the raspberry-red and spinach-green colors didn’t combine to produce the most appetizing shade of frozen treat, it was nutritious and seriously delicious.
I’ll never get on the expensive fresh juice bandwagon, but smoothies are a great way to get some extra servings of fruit (and even some greens). With smoothies, as opposed to juice, you get all that goodness without losing the fiber content, which keeps blood sugar levels stable.
When I discovered that I could portion smoothie ingredients in a mason jar or bag to blend later, I started making a lot more smoothies at home. I’ve been rotating through the three make-ahead green smoothies in my book, but it’s about time to change things up.
I recently got a chance to chat with Jen from Simple Green Smoothies. She’s a pioneer of the green smoothie concept. Somehow, I’d never gotten my hands on a copy of her book of the same name, so she offered to send me a copy. It’s beautifully designed and photographed, with over 100 recipes for green smoothies of all varieties—green smoothies for beginners and kids, post-workout, dessert, and even green smoothie bowls.
When I was flipping through the book, I saw all kinds of produce added to smoothies that I wouldn’t have thought of—melons, grapes, cucumber, celery and so on. Mango jumped out to me, and I realized I have never added mango to a smoothie before.
So, I decided to remedy the situation with the “mango-rita” recipe in the book. The mango-rita is a citrusy, sweet-tart smoothie reminiscent of a mango margarita. It’s made with mango and pineapple, orange, lime and coconut water. Turns out that mango can make smoothies super creamy and luscious, no banana in sight.
In the book, she bills the smoothie as a hangover cure thanks to the vitamin B content in the pineapple and the electrolytes in the coconut water. I may have to put that to the test sometime. It’s definitely a delicious, cold, creamy treat, perfect for breakfast or a snack.
I think you could blend in a couple of tablespoons of chia seeds for extra staying power. Do check out her book, and let me know how you like this one!
Mango-Rita Green Smoothie
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 smoothies 1x
- Category: Smoothie
- Method: Blender
- Cuisine: American
This refreshing green smoothie recipe features frozen mango and pineapple and fresh orange and lime. You can’t taste the spinach, but it’s good for you! Recipe yields 2 smoothies.
- 2 cups fresh spinach
- 1 cup unsweetened coconut water
- 1 orange, peeled
- 2 cups chopped mango (I used frozen mango chunks)
- 1 cup chopped pineapple (I used frozen)
- Juice of ½ lime, more to taste, plus 2 lime slices for garnish
- Tiny pinch of salt (trust me)
- Blend the spinach, coconut water and orange until smooth.
- Add the mango, pineapple, lime juice and salt and blend again. Taste, and add more lime juice if desired (I like mine to have some kick).
- Pour the smoothie into two glasses and garnish each with a slice of lime.
Recipe just barely adapted from Simple Green Smoothies by Jen Hansard and Jadah Sellner.