Mango-Coconut Green Smoothie

With its light coconut milk base - no dairy here - this vegan green smoothie is utterly creamy
1
Servings
1068
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Cup  fresh washed spinach leaves
  • 1  Cup  fresh or frozen mango cubes
  • 1/2  medium banana
  • 3/4  Cups  light canned coconut milk
  • 1/2  Cup  orange juice
  • 1/2  Cup  ice cubes

Directions

 Place all ingredients in a blender and puree until smooth. Pour into glasses, add toppings if desired, and serve with a straw.

Nutritional Facts

Total Fat
74g
100%
Sugar
17g
19%
Saturated Fat
45g
100%
Cholesterol
174mg
58%
Carbohydrate, by difference
46g
35%
Protein
61g
100%
Vitamin A, RAE
550µg
79%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
74mg
99%
Vitamin K (phylloquinone)
831µg
100%
Calcium, Ca
657mg
66%
Choline, total
70mg
16%
Copper, Cu
1mg
0%
Fiber, total dietary
4g
16%
Folate, total
183µg
46%
Iron, Fe
16mg
89%
Magnesium, Mg
249mg
78%
Manganese, Mn
4mg
100%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
526mg
75%
Riboflavin
1mg
91%
Selenium, Se
12µg
22%
Sodium, Na
518mg
35%
Water
562g
21%
Zinc, Zn
4mg
50%

Mango Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Mango Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.