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Nutrition: per serving

  • kcal134
  • fat6g
  • saturates1g
  • carbs16g
  • sugars11g
  • fibre3g
  • protein3g
  • salt0.1g
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Method

  • step 1

    Whizz the frozen spinach with the avocado, chopped mango, banana and milk (we used unsweetened oat milk) in a powerful blender until smooth. Freeze the leftovers in lolly moulds for desserts, if you like.

Recipe from Good Food magazine, March 2019

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Comments, questions and tips (3)

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Overall rating

A star rating of 4.3 out of 5.19 ratings

Velina Meledzhieva

Great smoothy, a ripe mango gives just enough sweetness. Made it with almond and cashew milk. Perfect breakfast for breastfeeding moms!

chang03

Surprisingly this is very tasty. I did use cashew milk really enjoyed it and a great way in getting iron into diet

elisealdridgeh7tBv8JY

Not used to having vegetables in smoothies tastes okayy think I might need more fruit in it for sweetness but not to sure what! Used oat milk instead cause I'm half lactose intolerant.

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