Delicious Vegan Mango Smoothie

A Favorite Vegan Mango Smoothie: “Mango Sunshine”

Mornings are vegan smoothie time for the FOB household. Containers of spinach, bags of frozen fruit, banana peels, and more cover the kitchen island. My favorite is the vivid green one I call the Green Machine but son Jack has a mango smoothie that is a real eye opener. He calls it Mango Sunshine. (What? Don’t you name your smoothies?)

It’s a simple one: frozen mangos, bananas, water, and…ginger!

The end result is a beautiful yellow/orange, tangy/sweet delight with a zing of ginger – just right for those wonderful Summer mornings, or to bring some summer brightness to those cold, dark winter mornings for those of you who live in places where you must endure chilly, gray wintertime.

Mango Smoothie Nutrition

This mango smoothie really packs a nutrition punch. Bananas are so common for many of us its easy to forget how good they are for you. Bananas are high in potassium, vitamins B6 & C, manganese, magnesium, and fiber. Source

Mango Nutrition

Of course mangos are bright and colorful, and delicious, but they are also packed with vitamin A & C, plus lots of fiber. Source

Why You Need More Ginger in Your Day!

Ginger is a powerful presence in any dish. It is used in all sorts of cuisines and even tea! There are plenty of reasons, not just for the “bang” that it add to the flavor. Ginger has anti-inflamatory properties and helps with digestion, among other benefits. Source

We just know that you’ll love this mango smoothie. Its a perfect way to get a great start to any day!

Mango Sunshine Smoothie

• Author: Greg @ Full of Beans

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Description

Bright yellow, sweet, tasty, wake-up-your-tastebuds smoothie!

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Scale 1x2x3x

Ingredients

1 cup water (or your choice of plant-based milk for a creamier texture)

1.5 – 2 cups frozen mangos

2 bananas (nice and ripe, please!)

Fresh ginger, to taste. Grated is best

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Instructions

Add all ingredients to a high speed blender.

Blend on high for 30 seconds to 1 minute

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Notes

Tips:

• The frozen fruit makes it nice and cool, and a little thick, which is nice. You can always use fresh.
• Ginger keeps well in the freezer, and you can simply peel and shave some off when needed (just put the root in a plastic bag, or container in the freezer). Jack uses a grater.
• Frozen mangos can be hideously expensive at supermarkets – we find them at BJs (USA big-box discount store) and they are a lot more affordable. We have also found them at a great price at Aldi’s, Costco, and Walmart.
• During the Summer, when mangos are generally available in non-tropical areas for a decent price, buy them in quantity, cut them up and freeze them yourself. Just remember to use a large, gallon size, ziplock bag and arrange the cut pieces in a flat layer until they freeze. That way they will not become one huge block of mango pieces.
• This mix can make a delicious soft “nice cream” too. Just spoon into a bowl and place in the freezer for 20 minutes or so. A yummy mango treat!
• We like to take those super ripe bananas that we don’t think we’ll eat before they pass, peel them, place them in a large ziplock bag, and pop them in the freezer. If you use frozen bananas for this smoothie it will be a lot closer to ice cream. Get a spoon! 🙂