Green Smoothie with Spinach, Banana and Mango

A good green smoothie should taste like fruit, not lawn clippings. The trick is proportion: a big handful of mild baby spinach disappears behind ripe banana and frozen mango, and you get a bright green color with a sweet, tropical flavor.

Using frozen fruit means there is no need for ice, so the smoothie stays thick instead of watering down. It takes five minutes and one blender.

Getting the texture right

If your smoothie is too thin, add a few more pieces of frozen mango or banana. If it is too thick to pour, add milk a splash at a time. A high-speed blender gives the smoothest result, but a regular blender works if you blend the greens first and give it a little longer.

Building your own green smoothie

Once you know the pattern, you don't need a recipe. Use roughly one part leafy greens, two parts frozen fruit, one part liquid, and a little something for creaminess, such as banana, avocado, yogurt or nut butter. Mild greens such as spinach and romaine are easiest to hide; kale, chard and herbs like mint or parsley are stronger, so start small. Citrus juice or a small piece of fresh ginger helps keep the flavor bright rather than grassy.

A quick word on expectations

A smoothie is a convenient way to eat more fruit and vegetables, not a meal replacement or a cure for anything. If you drink one for breakfast, pairing it with something like a boiled egg or a slice of toast with nut butter will keep you going longer.

Green Smoothie with Spinach, Banana and Mango

A good green smoothie should taste like fruit, not lawn clippings. The trick is proportion: a big handful of mild baby spinach disappears behind ripe banana and frozen mango, and you get a bright green color with a sweet, tropical flavor.

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 2 servings

Ingredients Method Notes

Ingredients

  

• 2 packed cups (2 oz / 60 g) organic baby spinach
• 1 ripe banana fresh or frozen, broken into pieces
• 1 1/2 cups frozen mango chunks
• 1 tbsp chia seeds or hemp hearts optional
• 1 1/4 cups unsweetened almond milk or other milk plus more as needed
• 1/2 lime juiced, optional

Method

 

1. Add the milk and spinach to the blender first and blend for 20–30 seconds until the spinach is completely smooth.
2. Add the banana, mango, chia seeds and lime juice.
3. Blend on high for 45–60 seconds, until thick and smooth. If the blender struggles, add more milk a tablespoon at a time.
4. Taste, adjust with more lime or a little more banana, and pour into glasses.

Notes

• Blending the greens with the liquid first avoids leafy flecks in the finished smoothie.
• Peel and freeze overripe bananas in pieces; they make smoothies creamier.

Storage

Smoothies are best fresh. You can refrigerate one in a sealed jar for up to 24 hours; shake it well, as it will separate. For faster mornings, pack the spinach and fruit in freezer bags and blend straight from frozen with the milk.

Substitutions

• Use frozen pineapple instead of mango.
• Swap spinach for a smaller handful of baby kale, which has a stronger flavor.
• Use coconut water for a lighter drink, or add a spoonful of plain yogurt for creaminess.

Common questions

Will it taste like spinach?

With baby spinach and ripe fruit, most people can't taste it. Mature kale or chard is more noticeable.

Can I make it without banana?

Yes. Replace it with half an avocado or an extra 1/2 cup of mango.

This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.