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Beverage, Spring, Summer, Breakfast |190 calories per serving|10 minute recipe

Mango Carrot Ginger Smoothie

This content was last updated on December 16, 2019

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
Makes 2 servings (1 1/4 cups). Per serving: 190 calories, 4 g total fat (0.5 g saturated fat, 0 g trans fat), 0 mg cholesterol, 36 g carbohydrates, 7 g protein, 3 g dietary fiber, 90 mg sodium, 28 g sugar, 0 g added sugar.


  1. Place all ingredients in a blender and process until smooth.
  2. 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:

This recipe was specially crafted to support cancer prevention and survival. It adheres to AICR's Cancer Prevention Recommendations. Learn more about our recipe guidelines.

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