I developed a Matcha Smoothie combining ripe mango, leafy greens, and matcha green tea into a nutrient-rich breakfast option you’ll want to read about.

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I stumbled on what I now call my Green Tea Mango Smoothie after a lazy morning when I wanted something thick but not heavy. I toss frozen mango chunks and a little matcha green tea powder into the blender with the usual suspects and it turns into this vivid, almost electric drink that actually wakes me up.

It tastes tropical yet kind of earthy and gives a long, steady lift so coffee feels optional sometimes. I call it mine, some friends just say Matcha Smoothie, either way it’s the kind of breakfast that makes me curious what I’ll try next.

Ingredients

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Mango: Sweet, tropical, high in vitamin C and fiber, adds natural sweetness and creamy texture.
Banana: Creamy binder, boosts potassium and carbs, makes smoothie thick and naturally sweet.
Spinach: Mild taste, packed with iron, fiber and vitamins, you barely taste it.
Matcha: Bright green, provides gentle caffeine and antioxidants, grassy flavor and earthy notes.
Almond milk: Light, low calorie dairy alternative, adds smoothness without overpowering flavor.
Greek yogurt: Optional protein boost, tangy creaminess, helps make it filling and silky.
Chia seeds: Tiny fiber powerhouses, thicken the drink and add omega 3s, little crunch.
Lime juice: Adds bright acidity, balances sweetness, gives a fresh zippy kick.

Ingredient Quantities

about 1 cup frozen mango chunks

1 medium ripe banana (fresh or frozen)

1 cup fresh baby spinach, loosely packed

1 cup unsweetened almond milk or other milk of choice

1 teaspoon matcha green tea powder

1/4 cup plain Greek yogurt or dairy free yogurt (optional)

1 teaspoon honey or maple syrup (optional)

1 tablespoon chia seeds or hemp seeds (optional)

4 to 6 ice cubes (optional, if using fresh mango)

juice of 1/2 lime (optional)

How to Make this

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1. Put about 1 cup frozen mango chunks, 1 medium banana, and 1 cup fresh baby spinach into your blender.

2. Pour in 1 cup unsweetened almond milk (or milk of choice) so the blades can move, plus 4 to 6 ice cubes if you used fresh mango.

3. Tidy trick: dissolve 1 teaspoon matcha green tea powder first by whisking it with 1 to 2 tablespoons warm water or a splash of the milk until smooth, then add that to the blender so you dont get lumps.

4. Add 1/4 cup plain Greek yogurt or dairy free yogurt if you want extra creaminess, and 1 teaspoon honey or maple syrup if you like it sweeter.

5. Toss in 1 tablespoon chia seeds or hemp seeds now if you want added texture and nutrition, or sprinkle them on top later.

6. Squeeze in the juice of 1/2 lime for brightness if you’re feeling fancy.

7. Start blending on low, then ramp up to high and blend until silky and thick, stopping to scrape down the sides once or twice. If it’s too thick add a little more milk, too thin add more frozen mango or a few ice cubes.

8. Taste and adjust: more sweetener, more lime, or another 1/2 teaspoon matcha if you want a stronger tea kick.

9. Pour into a glass, sprinkle extra seeds on top if you used them, drink right away for best color and flavor. Clean blender fast by rinsing and blending a cup of warm water with a drop of soap.

Equipment Needed

1. Blender (high speed if you got one)
2. Measuring cup (1 cup) and measuring spoons
3. Small bowl plus a whisk or fork to dissolve the matcha so you dont get lumps
4. Rubber spatula to scrape down the sides of the blender
5. Sharp knife for the banana and to halve the lime
6. Cutting board
7. Citrus reamer or small juicer, or even a fork to squeeze the lime
8. Tall glass to serve in and a spoon for tasting or sprinkling seeds
9. Ice scoop or tongs if you´re adding ice cubes

FAQ

Q: Can I use fresh mango instead of frozen? A: Yes, you can. If you use fresh mango add 4 to 6 ice cubes so it stays cold and creamy, or chill the fruit ahead. You might need to add a bit more milk if it seems too thick.

Q: How do I stop the matcha from tasting gritty or clumpy? A: Scoop the matcha into a little warm water or a splash of milk first and whisk or stir until smooth before adding to the blender. Also using a good quality, fine matcha helps a lot.

Q: How can I make this smoothie dairy free or vegan? A: Use unsweetened almond milk or other plant milk and swap the Greek yogurt for a dairy free yogurt. Replace honey with maple syrup and you are good to go.

Q: Can I make this ahead of time and store it? A: You can make it up to 24 hours in advance, store in an airtight jar in the fridge and shake before drinking. Texture may separate a bit, so fresh is best.

Q: Is there caffeine in this smoothie and is it safe for kids or pregnant people? A: Matcha has caffeine, roughly like a weak cup of tea. Kids, pregnant people, or anyone sensitive to caffeine should limit portion size or skip the matcha and consult a doctor if unsure.

Q: How do I make the smoothie more filling or higher in protein? A: Add 1/4 to 1/2 cup Greek yogurt or a scoop of protein powder, or throw in a tablespoon of chia or hemp seeds. Add more milk if it gets too thick.

Mango Matcha Green Smoothie Recipe Substitutions and Variations

Mango: swap with frozen peaches, pineapple chunks, or papaya for a similar sweet tropical flavor and thick texture. Frozen fruit gives a nicer chill if you want a creamy shake.
Banana: use avocado for creaminess and less sugar, frozen silken tofu for extra protein and smoothness, or 1/2 cup extra yogurt if you still want body.
Almond milk or other milk of choice: try oat milk, soy milk, regular dairy milk, or light canned coconut milk for a richer mouthfeel and a hint of coconut.
Plain Greek yogurt: replace with dairy free coconut yogurt or almond yogurt, 1/4 cup silken tofu for protein, or skip it and stir in a tablespoon of nut butter for creaminess.

Pro Tips

1. Dissolve the matcha first — actually, wait, dont use an em dash. Mix the powder with a little warm water or milk till smooth before adding it, otherwise you’ll end up with gritty green clumps that ruin the texture.

2. For perfect thickness control: if it’s too thin add more frozen fruit or a few ice cubes, too thick add milk a little at a time. Freezing the banana ahead of time gives creaminess without watering it down.

3. Put liquid and greens in the blender first, then frozen fruit on top so the blades can get moving and you dont end up with spinach chunks. A quick scrape of the sides halfway through saves you from blender limbo.

4. If you wanna prep ahead, freeze single servings in jars or ice cube trays, or blend with chia seeds and let it sit 5 minutes to thicken. Rinse the blender right away, or blend warm water with a drop of soap to make cleanup way easier.

Mango Matcha Green Smoothie Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I developed a Matcha Smoothie combining ripe mango, leafy greens, and matcha green tea into a nutrient-rich breakfast option you'll want to read about.

Servings

servings

Calories

180

kcal

Equipment: 1. Blender (high speed if you got one)
2. Measuring cup (1 cup) and measuring spoons
3. Small bowl plus a whisk or fork to dissolve the matcha so you dont get lumps
4. Rubber spatula to scrape down the sides of the blender
5. Sharp knife for the banana and to halve the lime
6. Cutting board
7. Citrus reamer or small juicer, or even a fork to squeeze the lime
8. Tall glass to serve in and a spoon for tasting or sprinkling seeds
9. Ice scoop or tongs if you´re adding ice cubes

Ingredients

about 1 cup frozen mango chunks
1 medium ripe banana (fresh or frozen)
1 cup fresh baby spinach, loosely packed
1 cup unsweetened almond milk or other milk of choice
1 teaspoon matcha green tea powder
1/4 cup plain Greek yogurt or dairy free yogurt (optional)
1 teaspoon honey or maple syrup (optional)
1 tablespoon chia seeds or hemp seeds (optional)
4 to 6 ice cubes (optional, if using fresh mango)
juice of 1/2 lime (optional)

Directions

Put about 1 cup frozen mango chunks, 1 medium banana, and 1 cup fresh baby spinach into your blender.
Pour in 1 cup unsweetened almond milk (or milk of choice) so the blades can move, plus 4 to 6 ice cubes if you used fresh mango.
Tidy trick: dissolve 1 teaspoon matcha green tea powder first by whisking it with 1 to 2 tablespoons warm water or a splash of the milk until smooth, then add that to the blender so you dont get lumps.
Add 1/4 cup plain Greek yogurt or dairy free yogurt if you want extra creaminess, and 1 teaspoon honey or maple syrup if you like it sweeter.
Toss in 1 tablespoon chia seeds or hemp seeds now if you want added texture and nutrition, or sprinkle them on top later.
Squeeze in the juice of 1/2 lime for brightness if you're feeling fancy.
Start blending on low, then ramp up to high and blend until silky and thick, stopping to scrape down the sides once or twice. If it’s too thick add a little more milk, too thin add more frozen mango or a few ice cubes.
Taste and adjust: more sweetener, more lime, or another 1/2 teaspoon matcha if you want a stronger tea kick.
Pour into a glass, sprinkle extra seeds on top if you used them, drink right away for best color and flavor. Clean blender fast by rinsing and blending a cup of warm water with a drop of soap.

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.