Mango & Avocado Green Smoothie
A creamy, vibrant green smoothie that tastes like a tropical vacation. Ripe mango brings sweetness while avocado adds a silky texture and healthy fats, and a handful of spinach gives it a beautiful green color without an overpowering vegetable taste. Ready in under 10 minutes.
For 2 servings
- prep
Prepare the mango and avocado.
1.Peel the mango and cut the flesh away from the pit into rough cubes (about 1 heaping cup).2.Cut the avocado in half, remove the pit, and scoop out the flesh from one half (about 1/2 cup).3.Peel the banana and slice the half into chunks. - mix · ~1 min
Blend the smoothie.
1.Add the cold water and lime juice to the blender jar first.2.Add the spinach, mango cubes, avocado, banana, and salt on top.3.Blend on high until completely smooth and creamy (about 45-60 seconds).4.Stop and scrape down the sides if needed, then blend again for 15 seconds.TIPLayering liquids first helps the blades catch and pull down the greens. - serve
Adjust consistency and serve.
Check the thickness. If too thick, blend in 1-2 tablespoons more water until it reaches your preferred consistency. Pour into two glasses and serve immediately.
TIPSmoothie is best enjoyed fresh. The avocado will start to oxidize and the color will dull if it sits too long.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a ripe, fragrant mango for maximum natural sweetness — underripe mango will yield a tart or bland smoothie.
- 2For a sweeter smoothie without added sugar, opt for a very ripe spotty banana; the half-banana can be omitted if you prefer less sweetness.
- 3Always add liquids to the blender first — this helps the blades catch the greens and prevents dry clumps under the blade.
- 4If your blender has a tamper, use it to push ingredients toward the blades for an ultra-smooth texture without adding more liquid.
- 5To keep the vibrant green color, serve immediately; the avocado will oxidize and the color will dull within 30 minutes.
- 6Make it ahead by freezing the mango and banana chunks in a bag, then blend with fresh avocado and spinach for a quick breakfast.
- 7If the smoothie is too thick, add water one tablespoon at a time while blending until it flows easily — not all at once.
Adapt it for your goals.
High-Protein
Add 1 scoop of unflavored or vanilla protein powder and swap the water for unsweetened almond milk. The protein powder will make the smoothie more satiating, ideal for a post-workout refuel.
Vegan Green PowerVegan Green Power
Replace the optional banana with 1 tablespoon of chia seeds or hemp hearts. This adds omega-3s and fiber while keeping the smoothie creamy and completely plant-based.
Low SugarLow-Sugar
Omit the banana and use half the mango, replacing them with an extra 1/2 cup of cucumber or zucchini for bulk. The avocado and lime still provide creaminess and tang, reducing total natural sugars significantly.
Tropical TwistTropical Twist
Swap 1/2 cup of the water for coconut water and add a 1/4 cup of frozen pineapple chunks. This deepens the tropical flavor profile and adds electrolytes for a refreshing hydration boost.
Why this is on our healthy list.
Rich in Heart-Healthy Fats
Avocado provides monounsaturated fats that may help support healthy cholesterol levels and promote satiety.
High in Vitamin C
Mango and lime juice both contribute substantial vitamin C, which supports immune function and helps the body absorb iron from the spinach.
Good Source of Dietary Fiber
Spinach, mango, and avocado deliver fiber that aids digestion and helps maintain steady blood sugar levels.
Packed with Antioxidants
Spinach and mango are rich in lutein and beta-carotene, antioxidants that support eye health and reduce oxidative stress.
Frequently asked questions
Yes, frozen mango works perfectly — use about 1 heaping cup of frozen cubes, and reduce the water slightly if you prefer a thicker smoothie.
