Mango-Spinach Smoothie

For a green smoothie with tropical vibes, turn to sweet-tart frozen mango and energizing coconut water (great for post-workout refueling). Using frozen fruit makes this mango-spinach smoothie recipe a cinch to throw together on hectic mornings and a big handful of greens packs in the nutrients. While a ripe banana adds creaminess and sweetness, a frozen banana will give a slushier vibe if that’s your thing (just remember to chop it before it goes in the freezer).

You can use fresh spinach or kale here—or a mixture—and it’s fine to use either baby greens or mature ones, just as long as they’re bright green and unblemished. When adding leafy greens to your smoothie, it’s imperative to use a high-speed blender, like a Vitamix, to achieve a creamy smoothie without any unappealing chunks. And don’t toss those stems! They provide extra fiber, and their toughness will disappear once blitzed.

Feel free to play with this base recipe to concoct your favorite breakfast smoothie: Add in a dose of healthy fats with a dollop of almond butter, mixed-nut butter, or half an avocado. Make it a high-protein smoothie with some Greek yogurt or a scoop of your favorite protein powder. Spoon in some chia seeds for fiber. Adjust the taste with the sweetener of your choice (honey, agave, etc.). Prefer a creamier smoothie? Swap out the coconut water for unsweetened almond milk or the alt-dairy of your choice.

Working with fresh mango? Read our guide to slicing mango before you get started and freeze the fruit for at least 2 hours before blending for a smoothie that stays frosty from first sip to last.