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Spinach Mango Smoothie

Serves 2 

  • 3 ice cubes
  • 1/2 cup 100% fruit juice, cold
  • 1 cup low fat or nonfat yogurt, plain (for thicker texture)
  • or, 1 cup unsweetened almond or soy milk (for thinner texture)
  • 2 cups packed baby spinach, or torn, stemmed mature leaves
  • 1 medium mango, peeled, roughly chopped (about 1 cup), and frozen
  • 1/2 banana, sliced and frozen 
  1. Place the ice in the blender and pulse to crush.
  2. Add the juice, the yogurt or almond or soy milk, and spinach; pulse to begin breaking up the greens and then blend, at first on medium and gradually adjusting to high, to liquefy the solids, 20 seconds to 1 minute, depending on your blender.
  3. Add the mango and banana, and blend until the mixture is uniform, thick, and moves easily in the blender jar, about 45 seconds, and serve.

This recipe is still in process; please send us your comments!  Barbara.olendzki@umassmed.edu

Adapted from The Boston Globe Magazine / January 5, 2014