A gorgeous Mexican mango was the inspiration for a flavorful, antioxidant-rich smoothie in my kitchen this week. In celebration of that particularly sunny shade of pink-orange-yellow found in mangos, carrots and citrus fruits, I whipped up a sweet, fruity, plant-based mango smoothie, with a bite of spicy ginger. This smoothie is packed with vitamin C, vitamin A and carotenoid compounds found in yellow-orange fruits and vegetables, which are linked to disease protection.
- 1 mango, peeled, sliced into chunks
- 1/2 orange, peeled, quartered
- 1 large carrot, sliced into large chunks
- 1 1/2 cups soy milk, plain
- 1 (1-inch) piece, peeled fresh ginger
- 6 ice cubes
- Place all ingredients in a blender and process until smooth.
- Pour into 2 glasses.
Frozen mango chunks may be used if fresh mango is not available.
This recipe is by Sharon Palmer, RDN, The PlantPowered Dietitian. She is a Los Angeles-based, award-winning food and nutrition writer, plant-based food expert, and author of Plant-Powered for Life and The Plant-Powered Blog.
This recipe contains cancer fighting foods:
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