I’m a big fan of smoothies. On hot summer days, this 2-ingredient Incredible Green Mango Smoothie is a delicious way for the whole family to cool off. This healthy smoothie recipe with no banana is super refreshing, incredibly tasty and a great way, even for picky eaters, to get in some leafy greens.
This post has been updated from the original posted on September 1, 2015.
If you’re new to smoothies, this is the perfect place to start. It’s an easy smoothie recipe that has just 2 simple ingredients and that’s just one of the many reasons it’s my favorite green smoothie recipe. I love the bright green color, the wholesome ingredients and vibrant energy it delivers.
When you’re ready to jump onto the simple simple green smoothies bandwagon, try some of my other winning green smoothie recipes.
If you’re looking for blood sugar regulation, you must try my Kale Avocado Smoothie. The healthy fats thanks to hemp seeds and avocado help balance glucose levels and create a creamy texture that’s fantastic. Another great fabulous green option is this pineapple celery smoothie.
Chocolate lovers can unite behind this chocolate cherry smoothie….it’s a seriously delicious green smoothie disguised as a chocolate shake. Absolutely amazing!
Why you’ll love this Green Mango Smoothie
- You can use fresh mango when it’s in season, and inexpensive.
- Frozen mango is super easy to use and holds its nutritional benefits for that tropical flavor all year round.
- Versatile: Use any type of leafy greens you have!
- Enjoy for breakfast, post workout, as an afternoon pick me up….basically any time of day.
Green Smoothie Greens
Leafy greens really are the super foods your body is craving. They’re nutrient dense, good for your gut health and using them in green smoothies is a tasty and refreshing way to hydrate too. Leafy greens contain Vitamins A, C and K, and some of the B Vitamins too. They’re high in fiber and contain antioxidants, and many minerals like potassium and calcium.
For the best gut diversity, try to vary the greens you use. Try a different variety each time.
- Collard Greens: You’ll get a great dose of folate and manganese from a collard green smoothie. They contain more calcium and iron than kale and you can stack and thinly slice to add to salads and stir fried veggies too.
- Fresh spinach is loaded with vitamins and minerals including potassium, vitamin A and folic acid. A mango spinach smoothie is a great option!
- Parsley: Rich in vitamin C and antioxidants, parsley is also loaded with vitamin K and helps regulate blood pressure.Parsley is considered a diuretic that helps with detoxification and gut health.
- Kale: curly or lacinato kale are great choices for smoothie greens. In addition to the vitamins and minerals kale helps the body flush out dangerous toxins from the body.
- Other leafy green options: water cress, arugula, chard, bok choy, green leaf lettuce and romaine.
Ingredients and Substitutions
- Collard Greens: Any leafy greens will work in this recipe, including fresh herbs like parsley. Use one type or a combination to equal 2 packed cups. The fiber in the greens will help balance the natural sugar from the fruit. See above for suggestions on greens to use in addition to the collard greens shown here.
- Mango: Fresh or frozen mango both have natural sweetness. Use light colored fruit like pineapple, or peaches as a substitute to achieve that glorious green color.
- Optional: Hemp seeds or cashews can be added for a whole foods, plant based protein addition. If you add in peanut butter or almond butter, you won’t get the same gorgeous green color…but it will be nutritious and still taste great.
- Liquid: I use water in this mango smoothie recipe, but you could use plant-based milk for a creamier result.
- Mango is loaded with fiber, antioxidants, vitamins and minerals, like potassium and Vitamin C.
- Mango has a natural sweetness that helps with digestion and makes some of the benefits of leafy greens more available for absorption.
- Mango Salad Dressing is a delicious way to reap these nutritional benefits on your favorite salad.
- Try adding some Mango Pineapple Salsa to your corn fritters, veggie burgers or as an appetizer served with veggies or tortilla chips.
How to make a Mango Collard Green Smoothie
First, prepare your ingredients.
Wash collard green leaves. Trim the woody stem away from leaves.
Cut mangoes into thirds lengthwise. The middle portion will contain the pit. Scoop out the flesh from the other two pieces and trim off whatever you can from around the pit.
Add mango flesh, collard green leaves and 2 cups water to the pitcher of your blender. If you’re using a regular blender, roughly chop the greens.
Blend on high speed until smooth and creamy.
Enjoy immediately after blending for the best taste and optimum nutrition.
How to Store
- Store your green smoothie in an airtight container like a mason jar in the refrigerator 3 days. Shake well before serving.
- Take your smoothie to go with an insulated lunch box.
- Pour into popsicle molds and freeze. Super refreshing and healthy popsicles!
- Pour into ice cube trays. Freeze. Pop out and store in freezer safe zip top bags. Re-blend and enjoy.
Debra’s Pro Tips
- Save time: Use frozen mango chunks and already washed boxed baby spinach.
- For a slushier smoothie, use frozen mango or swap out ½ cup of water for ice cubes with fresh fruit.
- For a creamier smoothie use unsweetened almond milk or oat milk instead of water.
- Pour half into a mason jar with a lid…save for later. Shake well and enjoy.
- A great straw makes every delicious smoothie taste better.
- Add 2 Tablespoons hemp hearts for a protein boost.
- To thicken this smoothie recipe and turn it into smoothie bowls, add 2 tblsp chia seeds.
How to make a smoothie
- Make sure all your produce is washed well and peeled if necessary.
- Place all ingredients into a blender and blend until smooth and creamy.
- A high speed blender like a vitamix makes this easy and your smoothie will be super smooth. But, you can also use your favorite blender.
- Add a bit of water or almond milk if it’s too thick. Add ice cubes if it’s not cold enough.
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Green Mango Smoothie
- 1 ½ cups mango cubes
- 2 cups collard greens
- 2 cups water
- Slice the middle, woody stem out of the large collard green leaf. Roughly chop greens. Pack tightly to measure 2 cups.
- Scoop flesh out of mangos and place in bottom of high speed blender.
- Add greens to blender plus 2 cups water.
- Blend until smooth and creamy.