Mango and Ginger Smoothie with Spinach

I absolutely go through breakfast ruts.  The word rut implies an issue with the repetition though, and I revel in the repetition.  I don’t eat the same thing every day because I can’t think of something new to make, rather, I wake up each morning excited to make and eat exactly the same thing I made the day before.

In the winter I can happily go for weeks eating steel cut oats with a banana and almond butter.  These breakfast tacos started off all my spring mornings, and this pomegranate yogurt bowl was a regular feature in breakfasts before that.  This summer, I’m happily in a smoothie rut, and this mango and ginger smoothie is my very favorite. 

mango_ginger_spinach_smoothie

I buy manila mangos for this smoothie, peel them, cut them into chunks, and freeze them in single smoothie sizes (about 1 cup of chunks for 1 smoothie).  Our grocery store had a huge sale on mangoes last week, so I’m stocked up for the rest of the summer.  Blend up the mangoes with a piece of fresh ginger, coconut water, and as much spinach as you can stand.  I don’t mind the taste of spinach in my smoothies, and I really enjoy the bright green color of my breakfast this summer.  If you day starts with spinach, you get a pass if it ends with beer and french fries, right?

Mango, Ginger and Spinach Smoothie

  • 1 cup frozen mango chunks
  • 1” fresh ginger, peeled
  • 8 oz coconut water
  • 2-3 cups spinach

1. Blend all ingredients together until smooth.  Serves 1.


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