Pin It I started blending this smoothie on mornings when I needed something fast but filling, and it became my go-to before long walks. The avocado makes it ridiculously creamy without any dairy, and the spinach sneaks in so quietly you barely taste it. My blender was cheap at first and left chunks of mango floating around, so I learned to blend longer than I thought I needed to. Now it comes out silky every time. It's one of those recipes that feels like self-care in a glass.
I remember making this for a friend who swore she hated green smoothies, and she drank the whole thing before asking what was in it. When I told her spinach and avocado, she just laughed and asked for the recipe. That moment reminded me how much we assume we won't like something before we try it. Now I keep frozen mango in the freezer just in case someone stops by and needs convincing.
Ingredients
- Fresh baby spinach: Use the tender leaves, they blend smooth and don't add bitterness like older greens can.
- Ripe avocado: This is what makes the smoothie creamy and thick, so make sure it's soft but not brown inside.
- Ripe banana: Adds natural sweetness and helps everything blend together, plus it balances the green flavor.
- Frozen mango chunks: They chill the smoothie and bring a tropical brightness that makes it feel indulgent.
- Unsweetened almond milk: Keeps it light and dairy-free, but any plant milk works if you have a favorite.
- Fresh lemon juice: A small squeeze brightens all the flavors and keeps the color from going dull.
- Chia seeds: Optional, but they add a little texture and make you feel extra healthy.
- Honey or maple syrup: Only if you want it sweeter, I usually skip it and let the fruit do the work.
- Ice cubes: If you like it thicker or colder, toss a few in at the end.
Instructions
- Load the blender:
- Add the spinach, avocado, banana, mango, and almond milk first so the greens get caught in the liquid. This helps everything blend faster and smoother.
- Add the boosters:
- Pour in the lemon juice and chia seeds if you're using them. These little additions make a big difference in flavor and nutrition.
- Blend until creamy:
- Start on low and work up to high, blending for at least 30 seconds or until there are no chunks left. If your blender struggles, stop and shake it a bit, then blend again.
- Taste and adjust:
- Give it a quick taste and add honey or maple syrup if you want it sweeter. I usually find the banana and mango are enough.
- Thicken if needed:
- If you want it colder or thicker, drop in a few ice cubes and blend again for 10 seconds.
- Serve right away:
- Pour it into glasses and drink it fresh. It separates if it sits too long, so enjoy it while it's perfectly smooth.
Pin It There was a morning last spring when I made this before heading to the farmers market, and the color alone woke me up. I brought one for my neighbor and she texted me later asking if I'd make her one every Sunday. It became our little ritual for a while. That's when I realized this smoothie wasn't just about the nutrients, it was about the feeling of starting the day with something bright and alive.
How to Make It Even Better
Swap the mango for frozen pineapple or peaches if that's what you have on hand. Add a handful of fresh mint leaves for a cooling twist that makes it taste like a spa drink. If you need more protein, throw in a scoop of plant-based protein powder and blend it in with everything else. For a thinner consistency, just add a splash more almond milk until it pours the way you like.
What to Pair It With
This smoothie is filling enough to stand alone, but I love sipping it alongside a slice of whole grain toast with almond butter. It also pairs beautifully with overnight oats or a simple granola bowl. If you're serving it to guests, pour it into small glasses and top with a sprinkle of chia seeds or a thin banana slice for a pretty touch.
Storage and Leftovers
Honestly, this is best fresh, but if you need to save some, pour it into a jar with a tight lid and keep it in the fridge for up to 12 hours. Shake it well before drinking because it will separate. You can also freeze it in ice cube trays and blend the cubes later with a splash of almond milk for a quick smoothie bowl.
- Keep ripe avocados in the fridge so they don't go bad before you use them.
- Freeze overripe bananas for smoothies, they blend even better when frozen.
- Prep your greens in the morning so they're ready to go when you are.
Pin It This smoothie has become my favorite way to start a busy day without feeling like I skipped breakfast. I hope it gives you that same boost of energy and color every time you make it.
Recipe FAQs
- → Can I substitute the mango with other fruits?
Yes, frozen pineapple or peaches work well as alternatives, providing similar sweetness and texture.
- → Is it possible to make the drink thicker or thinner?
For a thicker texture, reduce the almond milk or add ice cubes. To thin it out, simply add more almond milk before blending.
- → What nutritional benefits does the drink offer?
Rich in vitamins, healthy fats from avocado, fiber, and antioxidants from spinach and fruits, it supports energy and wellness.
- → Can I add protein to this blend?
Absolutely, adding a scoop of plant-based protein powder boosts nutrition without altering flavor significantly.
- → Are there allergens to be aware of?
The almond milk contains tree nuts; consider alternatives if sensitive to nuts or other allergens.