Mango and spinach smoothie

Mango and spinach smoothie

This mango and spinach smoothie is packed full of goodness. Mangoes are popular in the Caribbean, where many consider them comfort food, one of those foods that nourish both body and soul. Their popularity can be felt in every aspect of local life and culture. This smoothie recipe uses the mango’s natural fruity characteristics to bring vibrant flavour.

Serves: 1

Dietary: Suitable for vegetarian, vegan, milk-free, egg-free, peanut-free and coeliac diets.

Contains tree nuts (almond milk)

Preparation time: 5 minutes



½ Cup (80 g) fresh or frozen mango pieces
1/2 medium ripe banana
1 cup (200 ml) unsweetened fortified almond milk
2 chunks (50 g) frozen or fresh spinach


  1. Place all the ingredients in a blender.
  2. Blend until smooth
  3. Pour into a glass over ice.


This recipe has been donated by Angela Thorpe, a Dietetic Student at the University of Winchester.



Per serving:
Total calories: 136 kcal
Fat: 3.0 g
 of which saturates: 0.4 g
Carbohydrate: 21 g
 of which sugars: 20 g
Fibre: 4.8 g
Protein: 3.3 g
Salt: 0.44 g



  • This Mango and Spinach smoothie is low in fat and saturated fat and has no added sugar. The natural sweetness comes from the fruit.
  • A portion of this smoothie is an excellent source of Calcium, which contributes to maintaining normal bones, teeth and muscle mass.
  • A portion is also a good source of Vitamin D, which helps with calcium absorption.
  • It is also a good source of fibre, vitamin A and vitamin K



  • This smoothie is less expensive to produce with frozen fruit and vegetables, and unused ingredients last longer.
  • Almond milk can be substituted for other plant-based milk for nut allergy sufferers.
  • Spinach can be swapped for Kale.


Consumer Tested by Alice Cullinane, Nutrition Student at Atlantic Technological University

Checked by Sarah Foster, RD,

Approved by Kathy Lewis, R.Nutr.,


© 2023 The Caroline Walker Trust