Lean Green Mango and Arugula Smoothie
This tangy, peppery, lightly sweet mango and arugula smoothie is delicious and invigorating. If you're a fan of green smoothies and looking to level up, this one's for you.
Servings: 1
Calories: 280kcal
Ingredients
- 3 ounces (85 grams) arugula
- 1 cup (140 grams) frozen mango chunks
- 1 medium frozen banana about (125 grams)
- 1 lemon or Meyer lemon peel, pith, and seeds removed
- 1 small piece fresh ginger about 10 grams, peeled and sliced
- ⅔ cup (160 ml) cold water
Instructions
- Add the arugula to a high-speed blender.
- Add the rest of the ingredients.
- Position the lid and blend on high speed until perfectly smooth and creamy.
- Pour into a glass and serve right away.
Notes
- If you have fresh mango, you can use that. I usually only keep frozen mango on hand. The flavor and sweetness of frozen can be less intense than fresh, but frozen fruit makes for great smoothie texture.
- Frozen banana helps give this smoothie a dreamy consistency despite the large quantity of leafy greens. If you're not into it, you can double the frozen mango instead.
- A little bit of fresh ginger goes a long way. You can adjust the amount according to your preference.
- You can adjust the amount of liquid to suit your preference.
- Leafy greens, even delicate ones like arugula, have a hard time blending up perfectly smooth in a regular blender. I highly recommend a high-speed blender for green smoothies. This is my favorite model for home kitchens.
- Smoothies are at their best shortly after blending. But if you need to make your lean green mango and arugula smoothie in advance, you've got a couple of options. Store it in a regular cup in the freezer for up to an hour or in an insulated, lidded cup in the fridge overnight.
Nutrition
Calories: 280kcal | Carbohydrates: 72.6g | Protein: 6.7g | Fat: 2.3g | Fiber: 12.3g