Kale and Mango Smoothie

A kale and mango smoothie that tastes awesome? This one definitely falls under the category “green smoothies that don’t suck”. Super-thick, naturally sweet, creamy…  First timer’s luck?  All right, all right… only a few posts ago, I said you’d never catch me with the abomination known as a green smoothie, but read on. This was a pure happy accident.

Healthy Tropical Green Smoothie I was making an ordinary banana-mango smoothie, and this is how it went: first, use sweet sugar bananas – those tiny ones that come in a big clump, and look like oversized fingers (of course, I didn’t take pictures of them). I let them sit on the counter until they start to blacken a bit, then add them to smoothies… = ridiculously good.  You can substitute regular bananas, too, just make sure that they’re very ripe – like, banana bread ripe.

My second secret is properly ripened mangoes – in other words, imported frozen mangoes.  Buying ripe tropical fruit in Calgary is a stretch, especially with mangoes – so if I buy a box most will be dry, sour duds plucked from the tree when still babies, never allowed to ripen naturally.   It’s possible to find some perfect, juicy, sweet mangoes in this mix, but the odds are not good.  So I just buy bags of chopped frozen mango imported from the Philippines –  perfectly ripe and juicy – and I chuck them into the blender still frozen for a great, cold slushie texture.

I add about a cup of plain yogurt – I buy these huge 4lb tubs of organic yogurt at Superstore, and go through them in no time.  You can find like 4-5 stacked yogurt empties under my sink at any given time, which makes me laugh, because during our “France travel year”, and later, “let’s pretend it’s still France travel year”, those stacks were made from wine bottles.  My back lane bottle bum must be very sad now.

I also add about a teaspoon of ground turmeric, mainly for color, it’s supposed to be anti-inflammatory, have iron and vitamin A, but I doubt it does much.  I still put it in… I can also add a teaspoon of honey.

Then, I whiz it all together, and my blender sucks, so I just press all the buttons randomly and perform the blender hookah dance (I tip it all around until it starts to obey me and blend).

IMG_0004That’s what I was making last week anyway, and I decided to throw in 3 leaves of kale – the Lacinato one (long dark stems, not the curly ones)  WOWZA.  This thing was good.  No grass clippings/bitter green sludge here!  The kale made everything bright and green, and added just a hint of freshness.  I hope you throw in some kale into your next banana-mango smoothie!

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Kale and Mango Smoothie
Serves: 2
  • 4 ripe sugar bananas, or 2 very ripe "regular" bananas (as blackened as possible)
  • 1 cup frozen ripe mango (must be ripe and sweet)
  • about 1 cup plain yogurt - use more, if needed
  • 1 tsp turmeric
  • 1 tsp honey
  • 3 leaves Lacinato kale, lightly chopped
  1. Peel your fruit, and whiz all ingredients in a blender until smooth. You can add a little bit more yogurt than the recipe calls for to bring to desired consistency.


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