Gluten-free green smoothie with spinach and mango

Gluten-free green smoothie with spinach and mango: a creamy recipe with banana, lime, oat milk and chia seeds for a fresh start to the day.

At a glance

• Serves 1
• Prep time: 5 min
• No cooking needed
• Total time: 5 min
• Calories: 220 kcal per serving
• Protein: 4 g
• Fat: 2 g
• Carbs: 46 g

Ingredients

• 1 handful of baby spinach
• 100 g frozen mango
• 1 banana
• Juice of 1/2 unwaxed lime
• 200 ml gluten-free oat milk
• 1 tbsp chia seeds
• 1 tsp honey

Method

You’ll need: blender · sieve

1. Briefly wash the baby spinach and drain well. Set out the frozen mango and squeeze the lime.
2. Put the baby spinach, mango, banana and oat milk in the blender. Add the lime juice, chia seeds and honey.
3. Blend everything on a low setting first, then on high. This makes the smoothie evenly creamy and works the spinach in finely.
4. Check the texture and blend a little longer if needed. The smoothie should be smooth, with no lumps.
5. If you like it colder or a little thinner, adjust it briefly with some extra oat milk. Then blend briefly again straight away.
6. Pour into a large glass and serve straight away.

Good to know

Sometimes it just needs to be simple, fresh and really pleasant. This smoothie is quick to make and tastes soft, fruity and nicely balanced.

Swaps

Oat milk → unsweetened almond milk (often a little thinner, with vitamin E depending on the product; contains tree nuts) | Honey → date paste (unrefined sweetness, plus a little fibre) | Mango → pineapple (also provides vitamin C and adds more acidity) | Chia seeds → ground linseed (fibre and omega-3 fatty acids)

Allergens

The recipe is gluten-free if you use oat milk labelled gluten-free – oats contain gluten unless certified gluten-free. Chia seeds can irritate sensitive people, so small amounts make more sense for children; during pregnancy the ingredients are fine in normal kitchen amounts.

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