Mango is sweet and bold enough to carry a handful of green leaves. Spinach stays in the background, rocket adds a peppery spark, and coconut oil brings a soft tropical warmth.
½
mango wedge ripe, peeled
1 tsp
coconut oil melted if solid
½
banana
15 g
baby spinach
10 g
rocket
5 oz
water
Garnish: No garnish · Ice: Served up, no ice
Mango Smoothie with Coconut Oil
Sweet and tropical, with ripe mango, a creamy base and a gentle peppery finish from the rocket.
Mango is one of the best fruits for green smoothies because its intense sweetness and thick flesh easily balance leafy greens. Here baby spinach adds colour and rocket a small peppery bite, typical for the cabbage family. Mango provides vitamin C and beta carotene, and half a banana makes the texture creamier. Coconut oil adds a light coconut aroma; it is mostly saturated fat, so a teaspoon is enough. The colour lands between yellow and green. A good breakfast or midday drink.
It adds a light coconut aroma and a rounder mouthfeel. It is mostly saturated fat, so a teaspoon is enough, and you can leave it out.
Yes, it makes the smoothie colder and thicker.
Yes, it contains only fruit, leaves, coconut oil and water.
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