I blended ripe mango and leafy greens in this Green Smoothie Recipe that includes one unexpected pantry ingredient most people already have.

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I can’t stop thinking about this Green Smoothie Recipe I threw together the other morning. I mixed fresh spinach with frozen mango chunks and it tasted like something that should not be this simple, like a tiny trick that made my whole day sharper.

It’s bright but not saccharine, playful but oddly grounded, and it looks adorable in cute cups with glass straws which makes me grin. I won’t tell you my exact moves but you might guess what makes it hum.

Try it when you’re bored or stubborn, it’ll surprise you, and you might want to keep the secret.

Ingredients

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Fresh spinach: leafy green loaded with fiber, iron and vitamins, mild taste, adds freshness.
Frozen mango: sweet tropical fruit that gives natural sugar and vitamin C, makes it creamy.
Banana: natural sweetener, potassium for muscles, thickens smoothie and masks the greens.
Almond milk or coconut water: low calorie liquid with a mild flavor, keeps it light and smooth.
Greek or plant yogurt: adds protein and creaminess, tangy if plain, helps you feel fuller.
Lime or lemon juice: bright sour kick that balances sweetness, adds a hit of vitamin C.
Chia or ground flaxseed: tiny fiber and omega-3 boost, makes texture slightly gel like.

Ingredient Quantities

2 cups fresh spinach, packed (about 60 g)

1 cup frozen mango chunks (about 165 g)

1 ripe banana peeled

1 cup unsweetened almond milk or coconut water (240 ml)

1/2 cup plain Greek yogurt or plant yogurt (120 g) optional

1 tbsp fresh lime juice or lemon juice

1 tbsp honey or maple syrup optional

1 tbsp chia seeds or ground flaxseed optional

4 to 6 ice cubes

How to Make this

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1. Pour 1 cup unsweetened almond milk or coconut water into the blender to help everything pulse smoothly.

2. Add 2 cups fresh spinach, packed (about 60 g) on top of the liquid.

3. Add 1 cup frozen mango chunks (about 165 g) and 1 ripe banana, peeled.

4. If using, add 1/2 cup plain Greek yogurt or plant yogurt (120 g) for creaminess.

5. Add 1 tbsp fresh lime or lemon juice and 1 tbsp honey or maple syrup if you want it sweeter.

6. Stir in 1 tbsp chia seeds or ground flaxseed if you want the extra fiber and omega 3s.

7. Toss in 4 to 6 ice cubes depending on how thick and cold you like it.

8. Blend starting on low then go to high for about 45 to 60 seconds, stopping once or twice to scrape down the sides, add a splash more liquid if it’s too thick.

9. Taste and adjust sweetness or acidity, blend briefly again if you add anything.

10. Pour into cute cups, add glass straws and a few mango pieces on top, or store in an airtight jar in the fridge up to 24 hours and shake before drinking.

Equipment Needed

1. Blender, high speed is best but any blender will do
2. Measuring cups and spoons, you’ll need a 1 cup, a 1/2 cup and a tablespoon
3. Cutting board and paring knife for slicing the banana or mango bits
4. Silicone spatula or rubber scraper to scrape the sides while blending
5. Tall glass or airtight jar for serving or storing leftovers
6. Ice cube tray or ice scoop so you can grab 4 to 6 cubes quick
7. Small spoon for tasting and stirring if you adjust sweetness
8. Glass straws or short spoons to serve and garnish with mango pieces

FAQ

Q: Can I make this smoothie vegan? A: Yes. Use plant based yogurt or skip it, swap maple syrup for honey, and stick with almond milk or coconut water. It'll still taste great.

Q: How do I make it thicker or thinner? A: For thicker add more frozen mango or banana, a scoop of yogurt, or a tablespoon of chia (let it sit 5 min). For thinner add extra almond milk or coconut water a little at a time.

Q: How long can I store it or prep ahead? A: Best fresh, but you can refrigerate in an airtight jar up to 24 hours. It may separate, just shake or stir. To prep longer, freeze portions (freeze for up to 2 to 3 months) and blend from frozen with extra liquid.

Q: Why does my smoothie taste gritty or stringy? A: Usually from unsoaked chia or whole flax, or an underpowered blender. Try soaking seeds first, use ground flax, or blend a bit longer at high speed. Overripe banana can also make odd textures.

Q: Can I swap ingredients like spinach or mango? A: Yep. Baby kale works but it's stronger so use a little less or add more fruit. Any frozen fruit mix works for sweetness. Just avoid too many watery fruits if you want thickness.

Q: How many calories and servings is this? A: Roughly 250 kcal for the base recipe without optional add ins, about 440 to 470 kcal if you add yogurt, honey and chia. That makes about 2 servings so expect ~120 to 235 kcal per serving depending on options. With Greek yogurt you'll also get around 12 to 15 grams total protein, without it only a few grams.

Green Smoothie Recipe Substitutions and Variations

Fresh spinach: swap for kale or Swiss chard (use baby kale or remove tough stems, they taste earthier and you might want a bit less because they’re stronger).
Frozen mango chunks: swap for frozen pineapple or frozen peaches (pineapple gives more tang, peaches are milder and sweeter).
Ripe banana: swap for half an avocado or 1/2 cup silken tofu (avocado keeps it super creamy with less sugar, tofu adds protein and neutral flavor).
Unsweetened almond milk or coconut water: swap for oat milk or unsweetened soy milk (oat milk makes it creamier, soy milk adds protein without changing flavor much).

Pro Tips

– Freeze the banana or toss in extra frozen mango instead of a ton of ice, that way the smoothie stays thick and not watered down, trust me it tastes better.
– If you add chia or flax, grind the flax or let chia sit in a little liquid for 5 to 10 minutes first so you dont end up with a gritty texture.
– Start blending slow then up the speed, stop once or twice to scrape the sides, and only add a splash more liquid if you really need it otherwise it gets too thin.
– Taste as you go, add sweetener or more lime a little at a time, and store in a full airtight jar in the fridge up to 24 hours, shake before drinking.

Green Smoothie Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I blended ripe mango and leafy greens in this Green Smoothie Recipe that includes one unexpected pantry ingredient most people already have.

Servings

servings

Calories

436

kcal

Equipment: 1. Blender, high speed is best but any blender will do
2. Measuring cups and spoons, you’ll need a 1 cup, a 1/2 cup and a tablespoon
3. Cutting board and paring knife for slicing the banana or mango bits
4. Silicone spatula or rubber scraper to scrape the sides while blending
5. Tall glass or airtight jar for serving or storing leftovers
6. Ice cube tray or ice scoop so you can grab 4 to 6 cubes quick
7. Small spoon for tasting and stirring if you adjust sweetness
8. Glass straws or short spoons to serve and garnish with mango pieces

Ingredients

2 cups fresh spinach, packed (about 60 g)
1 cup frozen mango chunks (about 165 g)
1 ripe banana peeled
1 cup unsweetened almond milk or coconut water (240 ml)
1/2 cup plain Greek yogurt or plant yogurt (120 g) optional
1 tbsp fresh lime juice or lemon juice
1 tbsp honey or maple syrup optional
1 tbsp chia seeds or ground flaxseed optional
4 to 6 ice cubes

Directions

Pour 1 cup unsweetened almond milk or coconut water into the blender to help everything pulse smoothly.
Add 2 cups fresh spinach, packed (about 60 g) on top of the liquid.
Add 1 cup frozen mango chunks (about 165 g) and 1 ripe banana, peeled.
If using, add 1/2 cup plain Greek yogurt or plant yogurt (120 g) for creaminess.
Add 1 tbsp fresh lime or lemon juice and 1 tbsp honey or maple syrup if you want it sweeter.
Stir in 1 tbsp chia seeds or ground flaxseed if you want the extra fiber and omega 3s.
Toss in 4 to 6 ice cubes depending on how thick and cold you like it.
Blend starting on low then go to high for about 45 to 60 seconds, stopping once or twice to scrape down the sides, add a splash more liquid if it’s too thick.
Taste and adjust sweetness or acidity, blend briefly again if you add anything.
Pour into cute cups, add glass straws and a few mango pieces on top, or store in an airtight jar in the fridge up to 24 hours and shake before drinking.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.