Mango Almond Butter Smoothie
Cathy @ msinthecountry.com
Frozen mango, banana, almond butter, coconut water, and ground flaxseed blended into a thick, creamy smoothie that tastes tropical — and doubles as the perfect vehicle for your vitamin D supplement.
Prep Time 5 minutes mins
Total Time 5 minutes mins
Course Breakfast, Drinks, Snacks
Cuisine American
- 1 cup frozen mango chunks
- 1 small ripe banana, frozen
- 1½ tablespoons almond butter (ingredients: almonds only)
- Coconut water or unsweetened almond milk, added to the fill line of your blender cup
- 1 tablespoon ground flaxseed
Add the frozen mango, frozen banana, almond butter, and ground flaxseed to your blender cup.
Add coconut water to the fill line of your blender cup.
Blend on high until completely smooth and creamy.
If too thick, add a little more coconut water and blend again until it reaches your preferred consistency.
Serve immediately.
- Take your vitamin D3 supplement with this smoothie — the healthy fat from almond butter supports absorption.
- Use almond butter with one ingredient: almonds. Avoid brands with added sugar or oils.
- Always use ground flaxseed, not whole — the omega-3s in whole flaxseed are not absorbed during digestion.
- Frozen banana gives the best texture and keeps the smoothie cold. Freeze ripe (not overripe) bananas in individual bags so you always have one ready.
- Swap coconut water for unsweetened almond milk if preferred.
Keyword anti-inflammatory smoothie, dairy-free mango smoothie, mango almond butter smoothie, MS-friendly smoothie, vitamin D smoothie