Wednesday, July 6, 2011
Click here for printable recipe.
Tropical Mango-Spinach Smoothie
by Lara at the Recipe Shoebox.
4 cups frozen mango chunks (slightly thawed)
1 can (8-ounces) pineapple, undrained (it doesn't matter how the pineapple is cut, since it'll be blended anyway)
1 cup (6-ounces) low-fat yogurt (I prefer vanilla or strawberry, but any flavor would do)
2 Tbs. fresh lemon juice
2 Tbs. coconut oil (optional)
1-1/3 cups orange juice
up to 2 cups of washed spinach leaves (optional)
Directions: In the order listed, add mango chunks, pineapple, yogurt, lemon juice, coconut oil (if using), and orange juice to a blender jar. Blend until smooth, stirring if necessary. When smoothie is completely blended, add the washed spinach leaves** (if using) and blend until the spinach is barely incorporated (you don't want to see chunks of spinach, but you don't want to over-blend it either). Serve immediately. Serves 5-6. Enjoy!
*NOTE: Coconut oil can be easily found in many larger grocery stores or for sure in a health food store (I got mine at Whole Foods). I recommend buying an organic brand, to maximize the numerous health benefits coconut oil is purported to have. I'm not really sure if all the hype about coconut oil is all that it's cracked up to be, but health benefits or not, the coconut oil adds an awesome coconut flavor to this smoothie
**NOTE: I have found that adding the spinach after the rest of the smoothie has been thoroughly blended, makes the green color the spinach adds slightly less offensive to my kids and it also seems to disguise the spinach flavor more.
Don't miss a single recipe at Recipe Shoebox, sign up for free email updates.