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This peppery little leaf is not just for salads; it is also great in this arugula smoothie with banana and mango. Together, these ingredients blend into a refreshingly tropical, slightly peppery drink that is ready in just five minutes. It is quick, healthy, and stunningly green, making it a great breakfast or invigorating snack.
Green smoothies are a staple in my house, and this arugula smoothie with banana and mango is just one of the ways I give my family veggies on the move. For a more iron-rich option, I recommend my spinach and banana smoothie. And ladies, let’s be honest, we could all do with some extra iron.
Arugula is a vegetable, not in the same family as lettuce, contrary to popular belief. In fact, it is a relative of broccoli and kale. If my kids ever get picky about my broccoli smoothie with banana and mango, I remind them they love the arugula version, and that it’s basically the same thing. And I have the facts to back it up. Ha!
As a nutritionist and a working mom, I value recipes like this arugula smoothie with banana and mango, as it is a quick, easy way to add more greens to everyday meals. The peppery arugula pairs nicely with the sweet mango, creamy banana, and crisp apple, creating a flavor that is bright and refreshing. The color alone is enough to give my kids a bit of oomph. Chia seeds bring additional fiber and a gentle thickness, while the coconut gives the smoothie a hydrating quality.
I love smoothies! Why? They are just so easy to make. All I do is add the fruit, greens, lime juice, chia seeds, and coconut water into a blender and blend until completely smooth. That is it.
The first time I made this smoothie, my kids were quite young and still learning about all the fruits and vegetables. One morning, my friend picked me up on the way to the gym, and I decided to make my arugula smoothies as a quick, energizing breakfast. I should mention that she is British, with a quaint accent! She was in my kitchen watching me add everything to the blender when she suddenly exclaimed, “Rocket?!” My kids both looked out of the window. Ha! She then told them that people in the UK refer to arugula as rocket. And for a while, my kids referred to this smoothie as rocket fuel.
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🥘 Ingredients
These are all the ingredients I use to create this nutrient-dense, tasty, arugula smoothie with banana and mango:
Arugula: Fresh arugula gives my smoothie a subtle pepper flavor, a powerful dose of vitamins, and antioxidants.
Apple: Chopped apple adds a natural crisp sweetness that balances out the greens.
Banana: I use a ripe, fresh banana to naturally sweeten the smoothie while creating a creamy texture.
Mango: Sweet mango adds a tropical taste that balances out the arugula.
Lime juice: I squeeze fresh lime juice to liven up the flavors and round out the sweetness.
Chia seeds: I add chia seeds for added fiber, omega-3 fats, and a gentle thickening effect.
Coconut water: Provides a hydrating liquid blending base for all my ingredients without watering down the flavors.
🔪 How To Make
Smoothies are generally quite easy, and since this arugula smoothie with banana and mango is made with just 1 frozen ingredient, it is even easier! This is how I make it:
Add ingredients: I add all of my ingredients to a high-speed blender.
Blend: Next, I blend everything until smooth and creamy.
Adjust texture: If I want a thinner smoothie, I add a bit more coconut water; if I want it thicker, I add in a few more slices of banana.
Serve: I pour my smoothie into glasses and enjoy it while it is fresh!
My #1 Secret Tip for this arugula smoothie with banana and mango recipe is to always taste the smoothie after blending. Fruits can vary in their sweetness depending on the season and their ripeness. If it is too sweet, I add a bit more lime juice. If it is not sweet enough, I add a few drops of maple syrup.
Other Tips To Keep In Mind:
- Use baby arugula: Baby arugula has a milder flavor and blends into the smoothie easily, while still containing all the nutrients.
- Use ripe fruit: I use ripe bananas and mangoes for a naturally sweet flavor and creamy finish.
- Add the coconut water first: I add the coconut water into the blender before the rest of the ingredients, as this allows everything to blend smoothly without stopping and scraping down the sides.
- Freeze mango properly: I freeze my mango in a single layer of small cubes to avoid large icy chunks.
📖 Variations
I love experimenting with this arugula smoothie with banana and mango. These are some of the versions I make frequently:
Extra tropical mix: I replace 1/2 the mango with 1/2 fresh pineapple for a more intense tropical flavor. This is a regular variation in the summer.
Protein boost: For added protein, I blend in 1 tablespoon of vanilla protein powder. This is what my husband does on very busy weekday mornings.
Superfood smoothie: I blend in 1/4 of a ripe avocado for an extra creamy finish and a boost of nutrients. This is a great option if the smoothie is the only thing you are having for breakfast.
🍽 Serving Suggestions
With St. Patricks day around the corner, I always make sure that there is a variety of green food and drink around the house. It is festive and healthy. This year, I recommend making this arugula smoothie with banana and mango, along with a few squares of my white chocolate matcha brownies. And of course, my vegan shamrock shake!
One day, I was preparing the ingredients for these arugula smoothies when I realized that I had cut up too much mango and had extra pineapple in my refrigerator. I knew then that I could freeze this extra fruit and use it to make homemade Disney Dole Whip! I crave it so often, but do not get around to making enough. Since I used some of my vegan honey instead of chamoy syrup, I layered it with my smoothie. It was so good that I immediately made another batch.
🧊 Storing And ♨️ Reheating
Refrigeration: I store leftover smoothie in an airtight container in the refrigerator for up to 24 hours. I give it a good shake or stir before drinking, as the ingredients may separate.
Freezing: I pour leftover smoothie mixture into freezer-safe containers and keep it for up to 3 months. I allow it to thaw in the refrigerator before drinking.
Reheating: Smoothies are best served cold and do not require reheating.
❓Recipe FAQs
To achieve this consistency, I freeze all my fruit. I make sure to cut them into small cubes or thin slices and freeze them in single layers so that they do not stick together. Then I add it to the rest of the ingredients, making sure my coconut water is chilled, and blend until thick, icy, and smooth.
This is likely a result of the natural flavor in the arugula, which can become stronger if too much is added. When this happens, I blend in a few extra pieces of fruit or add a tiny pinch of salt to balance out the bitterness.
If you do not have coconut water, you can use any liquid you like, such as water, coconut milk, or even fruit juice. Fruit juice will add more sugar to the smoothie, making it slightly less wholesome, whereas you may need to adjust the flavor with extra fruit if the water has toned down the flavors.
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📋 Recipe Card
Arugula Smoothie With Banana And Mango
This peppery little leaf is not just for salads; it is also great in this arugula smoothie with banana and mango. Together, these ingredients blend into a refreshingly tropical, slightly peppery drink that is ready in just five minutes. It is quick, healthy, and stunningly green, making it a great breakfast or invigorating snack.
Servings: 2
Calories: 162kcal
- My #1 Secret Tip for this arugula smoothie with banana and mango recipe is to always taste the smoothie after blending. Fruits can vary in their sweetness depending on the season and their ripeness. If it is too sweet, I add a bit more lime juice. If it is not sweet enough, I add a few drops of maple syrup.
- Use baby arugula: Baby arugula has a milder flavor and blends into the smoothie easily, while still containing all the nutrients.
- Use ripe fruit: I use ripe bananas and mangoes for a naturally sweet flavor and creamy finish.
- Add the coconut water first: I add the coconut water into the blender before the rest of the ingredients, as this allows everything to blend smoothly without stopping and scraping down the sides.
- Freeze mango properly: I freeze my mango in a single layer of small cubes to avoid large icy chunks.
Serving: 1cup | Calories: 162kcal | Carbohydrates: 35g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 134mg | Potassium: 745mg | Fiber: 7g | Sugar: 21g