Mango is full of carotenoids that are wonderful for your skin and coconut oil is amazing for your skin, both inside and out. And the flavour of mango captures a tropical feeling that pairs perfectly with the taste of a good quality coconut oil.
Use any type of kale that you like. My preference is for curly kale, but be sure to wash it very well.
Recipe – 2 servings
- 1.5 cup of mango
- 1 banana
- 6 kale leaves, washed well, stem removed
- 1/2 tbsp raw virgin coconut oil
- 18 oz. of filtered water at room temperature
- 1 scoop of vanilla protein powder of your choice (optional)*
If you have a high powered blender like a Vitamix, you can ignore most of these steps except take note that you should blend your coconut oil first with all of the ingredients that are at room temperature before adding anything frozen to the mix. When including coconut oil in a smoothie, I blend things in a different order to prevent the coconut oil from seizing up and clumping when the frozen fruit is added.
- Add your water and any non-frozen fruit along with the coconut oil to your blender. Pulse first, then blend.
- Add your protein powder and then the greens on top so that the powder doesn’t puff up. Pulse, then blend.
- Add your frozen fruit. Pulse & blend.
- Once all of your ingredients have been added, taste your smoothie and determine if it needs a little sweetener like stevia. You can usually skip this step altogether, and definitely taste first before assuming that you need sweetening. Only the addition of bitter superfood powders should require the addition of sweeteners as the fruit is already sweet enough.
Enjoy! Keeps well for 36 hours in a mason jar in the refrigerator as needed.