With its light coconut milk base - no dairy here - this vegan green smoothie is utterly creamy and coconutty. Mango gives it a tropical vibe that makes it taste like a day at the beach.
Yield: 1large or 2 small drinks
Ingredients
1cupfresh washed spinach leavespacked (I generally use packaged, pre-washed baby spinach)
1cupfresh or frozen mango cubes
1/2medium banana
3/4cuplight canned coconut milkcan substitute almond milk, but the end result might not be as creamy and won't taste coconutty
1/2cuporange juice
1/2cupice cubes
Optional additions:
1tablespooncoconut butterthis adds a bit more more coconut flavor plus fiber and a little protein
1tablespoonground flaxseedsthese add some more fiber plus omega-3 fatty acids and a little protein
Chopped mango or coconut for topping
Instructions
Place all ingredients in a blender and puree until smooth. Pour into glasses, add toppings if desired, and serve with a straw.