Because I’m not a huge fan of red mangoes, I don’t have many smoothie recipes that include them, but I have two favorites, and this is one of them.
Frozen red mango works well, but the fresh champaign/ataulfo mango (when in season) still gives it the smooth creamy texture and has a perfect amount of sweetness, so either you won’t need to add honey or maple syrup, or you’ll only want a little bit. A dash of sea salt can help to bring out the sweetness of the fruit. Just be sure to taste it before you add any sweetener so you don’t end up with something too sweet. If you use fresh mango, any type, you’ll likely only need to add a small amount of water, if any.
This smoothie can be enhanced with lots more natural bioavailable vitamin C by adding camu camu powder!
Ingredients:
- 3 cups fresh spinach
- 1 cup frozen mango (or fresh)
- 4-6 frozen strawberries
- 1/4 – 1/2 cup spring water (less, or none, if using fresh mango)
- maple syrup or honey (to taste)
- 1 tbsp fresh lemon juice
- 1 1/2 tsp camu camu powder (optional)
- pinch unrefined sea salt (optional)
Directions:
Add spinach and lemon juice (and fresh mango if using fresh) to blender and blend until smooth. Add all other ingredients. Blend till smooth. Serve and enjoy!
Makes about 16 oz
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.