This vegan Mango Spinach Smoothie is a delicious and easy breakfast or snack that both kids and adults love. With banana, spinach, ginger and mango this smoothie is sweet, fresh and with a gingery kick - and has 50% of all the greens you need in a day.
Place all ingredients except coconut water in a high powered blender and cover. Pour in half of the coconut water, and mix until smooth and no whole pieces are left of the ginger or mango.
1 banana, 1 handful fresh spinach, 2 inches ginger, ½ lemon, 10 mint leaves, ¾ cup coconut water, ¾ cup frozen mango
Add the rest of the coconut water and mix again, until smooth and creamy. Serve immediately!
¾ cup coconut water
Notes
Ingredient notes and substitutions
Fresh ginger can be skipped, or swapped for turmeric or ground ginger
Lemon juice can be swapped for lime juice, but needs to be fresheither way
Coconut water can be swapped for regular cold water
Banana can be fresh or frozen, and preferably very ripe, and it can be substituted for avocado. If you want less sugar, use just half a banana.
Mango - frozen works great, and will keep your smoothie cold, but you can use fresh as well. You can also swap it for blueberries, raspberries, strawberries, pineapple or an orange.
Spinach is best when fresh, but you can also use frozen, as well as another leafy green like kale
Tips & tricks
Peel* ginger with a potato peeler or spoon - or buy organic ginger and skip the peeling altogether
Add just a little bit of liquids to begin for the smoothest smoothie
Adjust the consistency with more or less coconut water
Make it lower in sugar by using just half of a banana, or switching the banana for half an avocado
Make it even creamier by swapping half of the coconut water for Greek yogurt
Use at least one frozen ingredient to keep the smoothie cold. Or add an ice cube!