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Spinach Mango Smoothie
Prep:
|
Cook:
2 minutes
2 servings
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Ingredients
3 ice cubes
½ 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)
½ banana, sliced and frozen
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3 ice cubes
120 ml 100% fruit juice, cold
237 ml low fat or nonfat yogurt, plain (for thicker texture) OR, 237 ml unsweetened almond or soy milk (for thinner texture)*
60 grams packed baby spinach, or torn, stemmed mature leaves
1 medium mango, peeled, roughly chopped (about 165 grams), and frozen
½ banana, sliced and frozen
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
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Applicances
Cuisine
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Disease state
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Instructions
- Place the ice in the blender and pulse to crush.
- 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.
- 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.
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Nutritional Info
Storage
Notes
*For SCD, mSCD, and lactose-free: use homemade SCD yogurt fermented 24 hours or almond milk. For dairy-free and WFPB, use almond milk or soy milk. For nut-free, use yogurt or soy milk. If you are nut-free, dairy-free, and SCD/mSCD, this recipe is not compliant.
Used with permission from
UMass Medical School Center for Applied NutritionUMass Medical School Center for Applied Nutrition
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