• The Feeder

Kale Mango Smoothie

by Paige Okun


My family loves a smoothie. These are dairy-free, high in calcium and supper yummy. My kids don't even mind the kale in them! If you're going to start doing regular smoothie breakfasts, I recommend that you invest in a good-quality blender that can really breakdown the fiber and smooth it all out. Getting rid of those stringy-bits makes all the difference between "ugh!" and "yum!"

Ingredients

  • 1 cup ripe mango—chopped and frozen (you can substitute frozen peaches or papaya)

  • 1 cup kale leaves—chopped (try substituting spinach)

  • 1 banana—chopped and frozen

  • 1/2-1 cup coconut or almond milk —add more liquid if you like a thinner consistency; try substituting calcium fortified orange juice for a little zing!

  • 1 teaspoon vanilla

Mix It Up!

Add all the ingredients to a blender and blend until smooth. Serve chilled.


Tip:

We buy mangos in bulk and on sale. Then peel, chop and freeze them on a flat baking tray. When frozen, store in a zip-top bag.


When you've got bananas that are over-ripe, peel and freeze flat on a baking tray. When frozen, store in a zip-top bag. Perfect for smoothies or defrost for baking banana bread and muffins.

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