An immune-boosting Kale Mango Ginger Smoothie that’s ready in less than 5 minutes and packed full of kale, zucchini, mango, banana, and zingy ginger!
What can I say, the green smoothie queen is back! Kale crown and all…haha. You don’t think I would do a fall smoothie recipe that wasn’t green, did you? As you guys know by now, green smoothies have and always will be my first love…sorry Mr. Matt!
Steamed & Frozen Zucchini
This nutrient-packed kale mango ginger smoothie is a variation of my usual morning green smoothie but with an extra kick. Unlike my other green smoothie recipes, I thought I would switch it up by adding steamed and frozen zucchini. It’s just my way of sneaking in more veggies without compromising taste. What I love about zucchini is that it has a mild yet slightly sweet taste and adds a thick creamy texture to any smoothie without having to add in more fruit. It’s also packed full of vitamins, high in antioxidants and anti-inflammatory properties. The sweet mangoes and bananas will make you forget there’s kale in this smoothie, especially if you’re not a fan, but know it’s good for you!
The great thing about this simple smoothie recipe is that you can vary the ingredients. Switch the mangoes with pineapples, curly kale with spinach, and if you only have fresh zucchini on hand, go ahead and toss them in. For a boost of protein add a dollop of your favourite nut butter or vanilla plant-based protein powder and you’re good to go.
If you love green smoothies as much as I do, then click HERE to download your own copy of how to make the perfect green smoothie.
If you recreate this recipe please share a photo on social media and TAG me @urhealthnut and #healthnuteats so I can easily find them and like them!
Kale Mango Ginger Smoothie
An immune-boosting green smoothie that’s ready in less than 5 minutes and packed full of kale, zucchini, mango, banana, and zingy ginger!
- 1 cup frozen mango chunks
- 1 frozen banana
- 1 cup steamed and frozen zucchini slices* see notes below
- 1 cup (1-2 leaves) loosely packed curly kale destemmed
- 1 medjool date pitted
- 1/2 inch raw ginger root
- 1/2 lemon juiced
- 1 1/2 cups oat milk unsweetened
- 1/2 cup water
Place all the ingredients in a high-speed blender and blend on high for 1 to 2 minutes, or until smooth and creamy. I like to use the smoothie setting on my blender for that perfect blend. Divide evenly into 2 large or 3 smaller glasses. Enjoy!
*To prep the zucchini, fill the bottom of a large pot with 2 inches of water, add a steamer basket and bring to a boil. Lower the heat to medium, add the sliced zucchini and cover. Steam for 3 to 5 minutes, until lightly steamed but still firm with a crunch. You don’t want them to be fully steamed and soft. Transfer steamed veggies to a parchment lined baking sheet and allow to cool completely. Transfer to the freezer and freeze for 1 to 2 hours. Remove the tray from the freezer and transfer zucchini slices to a reusable freezer bag. Store for up to 3 months in the freezer.