Mango, Spinach & Hemp Seed Smoothie

Total: 15 mins

Fresh, juicy mango adds tropical sweetness to this nourishing smoothie. It’s packed with velvety baby leaf spinach, mild and tender celery, nutty crunch from hemp seeds and a glug of dairy-free brown rice drink to swirl it all together.

This recipe is a:

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223 kcal
(per portion)

Ingredients you'll need

1 mango
1 celery stick
50g baby leaf spinach
15g hemp seeds
330ml brown rice drink

From your kitchen

A few ice cubes

You'll need

Blender
Measuring jug

Step by step this way

1.
Slice the fat cheeks off the mango stone, then slice off the thinner sides. Cut the mango flesh off the skin and add it to your blender. Slice as much flesh off the stone as you can and add that too.
2.
Trim the celery stick and roughly chop it. Pop the chopped celery to the blender, along with the baby leaf spinach. Tip in the hemp seeds.
3.
Pour in 330ml brown rice drink (save the rest for your other smoothies this week) and add a handful of ice cubes. Blend till smooth, pour into a couple of glasses and serve.

Tip
Ripe & ready
When you unpack your box, check to see how ripe your mango is. If it just gives when you gently press it, it's ripe and ready to turn into a smoothie. If it's still a bit firm, pop the mango into your fruit bowl. Let it sit at room temperature for 2-3 days, and this will help it ripen – if there are bananas or kiwi fruit in the bowl with it, even better.

This recipe is from

See this week's box