Mango-Coconut Green Smoothie

With its light coconut milk base - no dairy here - this vegan green smoothie is utterly creamy
Contributor
1
Servings
1341
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
40g
57%
Sugar
36g
40%
Saturated Fat
9g
38%
Cholesterol
184mg
61%
Carbohydrate, by difference
88g
68%
Protein
157g
100%
Vitamin A, RAE
1699µg
100%
Vitamin B-12
8µg
100%
Vitamin B-6
4mg
100%
Vitamin C, total ascorbic acid
99mg
100%
Vitamin E, added
14mg
93%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
2152mg
100%
Choline, total
333mg
78%
Copper, Cu
2mg
0%
Fiber, total dietary
3g
12%
Folate, total
485µg
100%
Iron, Fe
24mg
100%
Magnesium, Mg
527mg
100%
Niacin
34mg
100%
Pantothenic acid
17mg
100%
Phosphorus, P
1765mg
100%
Riboflavin
3mg
100%
Selenium, Se
205µg
100%
Sodium, Na
1037mg
69%
Thiamin
4mg
100%
Vitamin D (D2 + D3)
16µg
100%
Water
454g
17%
Zinc, Zn
22mg
100%

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.