Whip up the easiest four ingredient Mango Spinach Smoothie for breakfast or snack. Toss all the ingredients into a high-speed blender and blend! It’s filling, refreshing, and flavorful. Add a few optional extras to make this a next-level mango green smoothie! This recipe is vegetarian, vegan and gluten-free.
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A Simple Mango Green Smoothie
Easy. Simple. Delicious. Refreshing.
Green smoothies are on repeat in our home year-round. But I especially get excited about summertime smoothies simply because there’s so much variety in seasonal fruit.
Most of the time, I keep it simple. Greens, fruit and fat… and of course water. But other times, I like to add in a few bold flavor builders like ginger and/or mint to keep things interesting. Sometimes I have extra ginger from making curry or the garden is especially full of mint!
Use A High-Speed Blender
A high-speed blender is a must for the creamiest green smoothies. I’ve been using VitaMix for over 12 years (the same one!). It’s a workhorse in my kitchen. From soups, to waffles, sauces and nut milk, it’s the most used electric in my kitchen, outside of the refrigerator!
It pulverizes ingredients for smoothies to make them the creamiest, easiest breakfast out there. Making them a part of my daily routine helps ensure I meet my daily greens goals. And with a smoothie, it’s not hard to do.
Quick Guide: How to Make a Mango Spinach Smoothie
The only trick to blending a green smoothie is making sure the ingredients are layered in so that the blade has the freedom to move and doesn’t get hung up on frozen fruit. Here’s how to do it (see recipe card for details):
- First, in the pitcher of a high-speed blender, layer in the following order: spinach, mango, frozen banana, and hemp hearts. Pour in the water and add any extras like ginger or mint.
- Last, blend all the ingredients until smooth.
Mango banana spinach smoothie is best enjoyed right away as green smoothies begin to oxidize and lose flavor as they set. If storing for later, give the smoothie a squeeze of lemon or lime, then store it in the fridge in a lidded glass Mason jar. Consume within 24 hours.
- A high-speed blender is a must for the creamiest green smoothies. I’ve been using VitaMix for over 12 years (the same one!). I love it for green smoothies and so many other things.
- Plan Ahead: Keep a bag of frozen bananas in the freezer for smoothie making. They’re always ready when you are! Too, check with the produce department for old, spotty brown bananas. Sometimes they’ll offer them at a discount. Be sure to freeze em’ when you get home!
- Cutting a Mango: This video on YouTube shows several mango-cutting techniques to get to that mango deliciousness fast.
- Add-Ins: A piece of fresh ginger and/or fresh mint are lovely in this green smoothie. Ginger is considered loud, so add more or less to taste.
- Substitutions in this Mango Green Smoothie:
- Swiss Chard or Romaine for Spinach
- Nut Milk for Water and Hemp Hearts
More Smoothies to Love
Quick 4-Ingredient Mango Spinach Smoothie
- 2 C (100g) Fresh Spinach packed
- 2 C (285g) Fresh Mango skin removed and flesh cut into chunks, about 1 mango
- 1 Frozen Banana large
- 1/4 C (40g) Hemp Hearts
- 1 1/2 C (300g) Water
Optional Add-ins (see notes):
- 1/2" (1.3cm) Piece of Fresh Ginger no need to remove skin
- 4-5 Leaves of Mint
- In the pitcher of a high speed blender (I use VitaMix) add the ingredients in the following order: spinach, mango, banana, hemp hearts and water. If using, add the ginger and/or mint on top.
- Lid the pitcher and blend on medium-high speed until the ingredients are smooth and creamy, about 40 seconds. Taste and thin with more water if desired.
- Enjoy right away!