Tropical Mango Kale Smoothie Recipe
Made with 6 ingredients in under 5 minutes, this Tropical Mango and Kale Smoothie is easy to make, super creamy, and perfect for busy summer mornings.
Servings: 2 people
Ingredients
- 1 large banana peeled, sliced and frozen
- 1 large ripe mango peeled, chopped and frozen
- 1 cup packed kale leaves hard stem removed and cut into small pieces
- ½ cup plain yogurt chilled
- 1 cup milk chilled
- 1 tablespoon honey
Instructions
- Add the frozen banana, frozen mango, kale leaves, plain yogurt, milk, and honey to a blender.
- Note – If your blender is not powerful enough to process frozen produce, let the banana and mango thaw a bit.
- Blend until smooth.
- Add more milk if the smoothie is thick for your liking. Check for sweetness and add more honey if needed.
- Divide the smoothie between 2 serving glasses and enjoy immediately.
- This smoothie tastes best when served fresh, though leftovers will keep covered in the refrigerator for 24 hours.
Video
Notes
You can use canned mango puree or frozen mango chunks if fresh mangoes are unavailable. Use 1 cup of frozen mango chunks or ¾ cup of frozen mango puree in place of fresh mango.
You can make it vegan by replacing dairy milk with plant-based milk like soy, almond, coconut, etc. You can add coconut yogurt or another vegan yogurt instead of plain yogurt. Also, skip adding honey or use maple syrup instead.
You can add flax seeds, chia seeds, and hemp seeds to this smoothie
Replace kale with baby spinach or add other fruits like peaches, apples, strawberries, raspberries, blueberries, avocado, pineapple, kiwi, etc.
An inch of fresh ginger adds a lovely zing to green smoothies. You can also add a pinch of ground turmeric.
Nutrition
Calories: 245kcal | Carbohydrates: 43g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 82mg | Potassium: 605mg | Fiber: 2g | Sugar: 36g | Vitamin A: 1190IU | Vitamin C: 35.1mg | Calcium: 221mg | Iron: 0.3mg
