A bright, refreshing smoothie that tastes tropical, not “leafy” — great for iftar or a light suhoor.
Green Mango–Spinach Smoothie
Serves: 1 large smoothie
Time: 15 minutes
Ingredients
1 cup fresh spinach (packed)
½ mango (fresh or frozen)
½ cucumber
250 ml cold water (or coconut water for extra electrolytes)
Juice of ½ lemon (or lime)
1 tsp chia seeds
Ice (optional)
Optional add-ons (pick one):
1 small piece of ginger (for a zing)
½ banana (for extra creaminess)
2 tbsp Greek yoghurt (for protein)
Step-by-step
1) Prep everything
Rinse spinach.
Peel and chop mango (or use frozen chunks).
Chop cucumber (no need to peel unless you want).
2) Blend in the best order (smoothest result)
Add to blender: water + spinach first. Blend 10–15 seconds until smooth.
Add mango + cucumber + lemon juice + chia seeds.
Blend again until creamy. Add ice if you want it colder.
3) Taste + tweak
- Taste it:
- Too tart? Add a few mango chunks or ½ banana
- Too thick? Add a splash more water
- Want it sweeter? Add 1 date
Serving ideas
Pour into a glass and drink straight away (best fresh).