Vegan mango spinach smoothie
Vegan mango spinach smoothie made with mango, baby spinach and coconut water. Ready in 5 minutes, 210 kcal and 4 g protein per serving.
At a glance
- Serves 1
- Prep time: 5 min
- No cooking needed
- Total time: 5 min
- Calories: 210 kcal per serving
- Protein: 4 g
- Fat: 5 g
- Carbs: 35 g
Ingredients
- 1 mango
- 100g baby spinach
- 250ml coconut water
- 1 tbsp chia seeds
- 1 splash of lime juice
Method
You’ll need: high-speed blender · chopping board · knife
- Peel the mango, cut the flesh away from the stone and chop it into rough cubes.
- Wash the baby spinach thoroughly in cold water so no sand is left behind.
- Put the mango cubes, spinach, coconut water and chia seeds in a powerful blender.
- Add a squeeze of lime juice and blend everything on the highest setting for about 1 min, until smooth.
- Let the drink stand for 3 min so the chia seeds swell slightly, then drink it from a glass.
Good to know
Looking for a quick hit of vitamins in the morning? The mango makes this green smoothie pleasantly sweet, and it's ready in no time.
Swaps
Coconut water → almond milk (for a much creamier, slightly more filling version).
Cooking tips
If you want to enjoy the drink ice-cold on warm days, simply use frozen mango chunks instead of fresh fruit.
Storage
The smoothie separates after a few hours in the fridge. Just give it a good shake again before drinking.
Allergens
Fully vegan, gluten-free, soya-free and lactose-free. Free from nuts.
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