Mango Beet Smoothie
Serves
2
Prep Time
10 minutes
Cook Time
2 minutes
Ingredients
10.6 oz (300 g) frozen mango
3.5 oz (100 g) frozen raspberries
3 oz (85 g) beetroot, cooked
1 small carrot, chopped
½ in (1 cm) piece fresh ginger, peeling optional
1 oz (30 g) fresh spinach
2 tbsp lime juice
6 leaves fresh mint
1 to 2 cups water
Nutrition
(Per Serving)
Calories
177
Fats
1 g
Protein
3 g
Carbs
39 g
Instructions
- Place all the ingredients into a high-speed blender, starting with only 1 cup of water.
- Blend on high until creamy and smooth, scraping down the sides as needed. If the mixture has trouble blending, gradually add more water, a little at a time, until you achieve the desired consistency.
- Taste the smoothie and adjust the flavor, adding more mango for sweetness or lime juice for acidity.
- Serve immediately for the best taste. Leftovers can be stored in the refrigerator for up to 24 hours or frozen in ice cube or popsicle molds for up to 1 month.