Sweet Potato Mango Smoothie
Sweet potato smoothie with mango is a delicious way to include more vegetables in your diet. It is naturally sweet, light and fluffy and contains no dairy.
Servings 3 servings
Calories 148kcal
Equipment
- Blender
- Vegetable peeler
Ingredients
- 11.2 ounces sweet potato 1 medium or 2 v. small, unpeeled
- 1½ mango ripe, peeled, seed removed, or approx. 350 g (12.4 oz) frozen
- 3 clementines/tangerines peeled
- 2 tbsp lemon juice
- 1 cup almond milk
Instructions
- Preheat the oven to 400 F/ 200 C/ gas mark 6. Place the sweet potato on a baking sheet and bake for about 30 minutes or until fully cooked and tender (check using a fork). Remove from the oven, leave to cool, then scoop out the flesh and place in the blender.
- Cut both ends of the clementine, place on a cutting board and cut the rind off by slicing downwards all the way around the fruit. Add the fruit to the blender along with the mango, milk and lemon juice. Puree until velvety smooth. Serve chilled.
Notes
- Sweet potato: I recommend using a long, not very round sweet potato. The slimmer the potato the less time it will need in the oven. You can use either one larger potato or 2 small ones.
- Make ahead: If you bake the sweet potato the night before leave the skin on until you are ready to make the recipe (once cooled cover and refrigerate it overnight).
- Mango: Use fresh or frozen.
- I used almond milk but coconut water, oat or hazelnut milk are good alternatives.
- Tangerines: These can be swapped for clementines or 1 large orange.
- Serve chilled.
- Storing: Refrigerate leftover smoothie in a bottle or jar for up to 2 days.
Nutrition
Serving: 1serving | Calories: 148kcal | Carbohydrates: 34g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 130mg | Potassium: 451mg | Fiber: 4g | Sugar: 23g | Vitamin A: 7268IU | Vitamin C: 79mg | Calcium: 143mg | Iron: 1mg