Vegan mango-coconut green smoothie

When made in advance, this smoothie becomes a great grab-and-go option for breakfast or an easy snack.

You could substitute any kind of milk instead of coconut milk, but keep in mind the coconut milk lends a creamier consistency with a bit of coconut flavor.

Ingredients

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This recipe was developed by Vanessa Oliver, MS., R.D., L.D.

1 cup fresh washed baby kale or spinach leaves, packed
1 cup frozen mango cubes
1/2 medium banana
3/4 cup of canned light coconut milk
1/2 cup orange juice
1/2 cup ice cubes

Directions

  1. Blend all ingredients until smooth.
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