I love the Christmas holidays and all the delicious food that comes with it, but I find I always need to put in a little effort to snap myself out holiday eating mode. I’m not into diet crazes or detoxes. Instead, I like to focus on eating healthy, diverse foods and make as much as I can from scratch. Normally, when I’m at home I like to have a smoothie and some nuts or a couple pieces of sprouted grain bread for lunch. But during the holidays, I tend to switch my smoothie lunch for something a little heavier – you know, like 4 sugar cookies and a big bowl of stuffing. So, for me, the perfect way to kick start my healthy eating is to start drinking smoothies again.

This Green Mango and Ginger Smoothie is my go-to for after the holidays and one of my favourites for the winter. The tropical fruit makes the smoothie sweet and tangy while the ginger gives it a spicy zing. Ginger also has the added benefit of promoting digestion (good for after the holidays!) and helping ward off colds (good for the winter!) .

Tricks of the Trade:

I always wondered how people got their green smoothies to be so green. Mine always turned out grey or (baby poop) brown. Still delicious, but slightly (read: a lot) less appealing. Then, I discovered that the key to really green smoothies is using light fruit (e.g., pineapple, apple, mango) and adding more spinach! Because spinach is so mild in flavour, adding more does not overpower the flavour of your smoothie. So, if after you’ve blended blend all the ingredients (including the spinach), you find that the smoothie is not green enough for your taste than simply add spinach until your smoothie is the green you like!

green mango ginger smoothie
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Green Mango Ginger Smoothie

This Green Mango Ginger Smoothie is fresh, sweet and has the spicy zing of ginger. It makes a perfect lunch or snack during the cold and flu season.

Prep Time 5 minutes
Servings 1
Calories 88 kcal
Author Abbey

Ingredients

  • 1 cup frozen tropical fruit medley
  • 1/2 cup 100% mango juice (or 100% orange juice)
  • 1/2 cup milk of choice
  • 1 tbsp plain greek yogurt
  • 2 cups baby spinach, bok choy, or kale (or combination of the three)
  • 1 tsp ground flax seeds
  • 1 tsp chia seeds
  • 1/2-1 inch cube fresh ginger (to taste)

Instructions

  1. Throw all the ingredients into a blender and blend until smooth.

Recipe Notes

Depending on the strength and size of your blender, you may want to incorporate your spinach in stages. I have a single-serve blender and typically add my spinach 1 cup at a time.

Choose a frozen fruit medley that is heavy on pineapple, mango, and/or peaches. This will give your smoothie natural sweetness and will complement the ginger. 

VEGAN OPTION: use almond or soy milk; omit greek yogurt, or go for a vegan yogurt instead 

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