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–+ servings
two glasses of mango smoothie with a blender, banana, and mango in the background
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5 from 4 votes

Mango Banana Smoothie

This Mango Banana Smoothie is creamy, refreshing, and made with just a few simple ingredients. It's perfect for busy mornings, quick snacks, or an easy grab-and-go treat.
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: American
Keyword: smoothie
Servings: 6 people
Calories: 105kcal
Author: Jess Jankowski
Cost: $3.75

Equipment

  • Large measuring cup
  • blender

Ingredients

  • 2 cups almond milk
  • 1 cup water
  • 2 cups baby spinach
  • 2 Tablespoons ground flaxseed
  • 2 ½ cups frozen mango
  • 2 cups frozen peaches
  • 1 medium banana broken into 4 pieces
US Customary - Metric

Instructions

  • Add the almond milk, water, spinach, and flaxseeds into the blender. Blend together until all the leafy chunks are gone. Add the mango, peaches, and banana and blend again until smooth.

Notes

Storage Tips

Store: You can store leftover smoothie in the refrigerator for up to 24 hours. I keep it in the blender canister. You don't want it to sit for longer than that because the spinach will darken and start to discolor.

Freeze: Place individual smoothie servings in Ziploc bags in the freezer. Thaw in the refrigerator overnight, and you’ll have smoothies ready in the morning. Sometimes I have to put the smoothie back in the blender to break up any lingering frozen chunks. 

Nutrition

Serving: 1cup | Calories: 105kcal | Carbohydrates: 21g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 120mg | Potassium: 358mg | Fiber: 3g | Sugar: 16g | Vitamin A: 1862IU | Vitamin C: 33mg | Calcium: 126mg | Iron: 1mg