Mango and Banana Green Smoothie
Posted May 13th, 2010 by noelle | View Comments
A green smoothie can be individualized and can be prepared in many different ways. Green smoothies can be filled with leafy greens such as baby spinach, swiss chard, collard greens and more, but they will actually only taste like the fruit they are paired with. The benefit of course is that you get in a serving of greens in a fun way and you almost don’t even know you’re eating them. You’ll just have to try it to believe it!
In this Mango and Banana Green Smoothie, a sweet mango is added for a fun tropical twist, along with a banana for creaminess. I actually have been freezing all of my bananas lately as I find they make my green smoothies much creamier. You could also freeze the mango.
There are some wonderful baby collard greens just arriving at the farmers markets, this Mango and Banana Green Smoothie celebrates that arrival.
Learn more about the benefits of starting your day with a green smoothie.
Mango and Banana Green Smoothie
Serving Size: 1 (16 ounces)
Ingredients
1/2 – 1 whole banana, peel and freeze beforehand for extra creaminess
1/2 mango, peeled and sliced
1 cup baby spinach, loosely packed
2 baby collard green leaves
12 ounces water, filtered
Directions
In a blender combine the banana, mango, water, spinach and collard greens. Blend well. Pour into a glass and enjoy for breakfast! Or take it in a mug for work!
Notes:
You might consider enjoying any remaining collard greens sauteed in a little tomato, garlic and onion as done here in this recipe inspired by culinary food pioneer Alice Waters. This recipe was recently featured on the Martha Stewart Show in conjunction with the debut of “In the Green Kitchen,” the latest cookbook from Ms. Waters celebrating fresh, local and seasonal ingredients. If you would prefer to keep vegetarian, simply use vegetable broth instead of the pork broth.
