Mango and Spinach Smoothie
Published Feb 23, 2025•Updated Mar 14, 2025
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You don’t need a long list of ingredients to make a healthy, delicious Mango and Spinach Smoothie. This green smoothie is made with just frozen mango and spinach (two ingredients and no yogurt) but is creamy and naturally sweet. For years this has been the go-to smoothie in my house, lasting up to 4 days in the fridge.
Mango and spinach smoothies are practically their own food group at my house. Most weeks I keep a pitcher in the fridge and my kids will happily drink it any time I feel like we’re coming up short on fruits and vegetables. Though I’ve tried versions with a wider variety of fruits and vegetables, we always come back to this easier recipe – it tastes great and takes just a few minutes to make. It’s made without yogurt, so it can easily stay good for most of the week in the fridge.
Looking for more ways to use mango? Try Mango on Sticky Rice (one of the first recipes I learned to make when I lived in Thailand). Or do you want a breakfast option? Mango Chia Seed Pudding is so easy and tastes like dessert even though it’s packed with morning goodness. For dinner, try Slow-Cooker Mango Chicken or Crunchy Thai Ramen Noodle Salad.
Here’s how to do it…
Ingredients (there’s just two!)
- Frozen Mango Cubes – I buy the 5 pound bags of frozen Organic Mango Cubes from Costco and use half of the bag for a batch of this smoothie. Frozen mango is a huge time-saver and is a lot more affordable than using fresh mango. (Fresh mango will certainly work though!)
- Baby Spinach – Any greens will work here (as will regular spinach), but baby spinach has a mild flavor that all but disappears in this green smoothie. Mostly what you taste is mango while still getting all the great nutrients from the spinach.
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Just combine the frozen mango cubes, baby spinach, and 3 cups of water in a blender. Even with high-powered blenders (love my Vitamix) that can handle the frozen fruit, I prefer to let the mango defrost and soften before blending everything together. Since this is made in a large batch and doesn’t have to be consumed right away, using defrosted mango will help you to get it to the right consistency. Blend the ingredients until smooth and then add some more water if needed to reach a smooth, pourable consistency.
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Mango Spinach Smoothie Recipe
Equipment
- Blender
Ingredients
- 2 1/2 pounds frozen mango cubes
- 3 cups water
- 2 1/2 ounces baby spinach
Instructions
- Combine all ingredients in a blender (depending on the size of your blender, you may need to do this in batches).
- For easiest blending, let the mango defrost slightly. (I like to pour everything in the blender and then let it sit at room temp for 30 minutes before blending; this isn't necessary, but just makes it easier to blend.)
- Blend until smooth.
- Add a splash of water if needed to get a smooth, pourable consistency.
- Refrigerate for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
