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Drink recipe · from the recipe book

Mango Ginger Spinach Banana Smoothie

Bright and tropical with a gentle ginger kick, this cold, creamy green smoothie gets body from banana and Greek yogurt and nutty depth from tahini.

Mango Ginger Spinach Banana Smoothie

Ingredients

  • 1½ cups (350 ml)400 gAlmond milk, unsweetenedwell chilled
  • 1½ medium200 gBananasliced
  • ½ whole160 gMangodiced
  • 2 cups loosely packed60 gBaby spinach
  • 4 oz120 gPlain Greek yogurt, nonfat
  • 1 tbsp16 gTahinistirred
  • 1 tbsp grated6 gFresh gingerpeeled and grated
  • ¼ cup (60 ml)60 gOrange juicechilled

Steps

  1. Peel and grate the ginger, dice the mango, slice the banana and stir the tahini.
  2. Pour the almond milk and orange juice into the blender, then add the spinach.
  3. Blend on high for about 30 seconds until the spinach is completely smooth.
  4. Add the banana, mango, Greek yogurt, tahini and ginger.
  5. Blend on high for 45 to 60 seconds until thick and creamy, scraping down the sides once if needed.
  6. Divide evenly between two glasses, half in each, pour over ice and serve cold right away.

Contains: Milk, Tree nuts, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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