Spinach Mango Green Juice
A vibrant, naturally sweet green juice blending fresh spinach with creamy mango and banana. No added sugar needed—the fruit provides gentle sweetness while the spinach adds earthy depth and nutrition. Ready in minutes and perfect for breakfast or an afternoon boost.
- Prep
- 5 min
- Cook
- —
- Total
- 5 min
- Makes
- 2 servings (about 16 fl oz / 475 ml total)
Steps
Before you start
- Chill glasses in the freezer if you prefer cold juice
- Use ripe mango and banana for sweetness and smooth blending
- Rinse spinach thoroughly and pat it as dry as possible
Prepare ingredients
- Rinse the spinach under cold water and pat it dry with paper towels or a clean kitchen towel—excess water dilutes the juice.
- Peel and pit the mango, cutting the flesh into 1-inch chunks.
- Peel the banana and slice it into roughly 1-inch pieces.
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Ready when: All ingredients are prepped and ready to blend
Tip: Dry spinach prevents a watery, diluted juice. If your mango is hard, let it sit at room temperature for a day or two.
Blend juice
- Add spinach, mango chunks, and banana slices to the blender.
- Pour in the water.
- If you want a very cold juice, add the ice cubes.
- Blend on high speed for 60–90 seconds until completely smooth and no green flecks of spinach remain.
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Ready when: Mixture is bright green, completely smooth, and creamy
Tip: Start on low speed for 10 seconds to break down large pieces, then switch to high. This prevents the blender from laboring.
Taste and adjust
- Pour a small amount into a glass and taste.
- If desired, stir in lemon juice (about ½ tablespoon per serving) for brightness and tang.
- This also prevents browning if you're making the juice ahead.
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Ready when: Juice tastes balanced and pleasant to you
Tip: Lemon juice is optional but recommended—it brightens the mango-spinach flavor and keeps the juice from oxidizing brown.
Serve
- Pour the juice evenly into two chilled glasses.
- Serve immediately for the freshest, brightest flavor and most nutrients.
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Ready when: Juice is poured and ready to drink
Tip: Fresh juice loses nutrients and flavor within a few hours. Drink soon after blending for best results.
Good to know
Tips
- Taste the mango and banana before blending—if they're underripe, the juice will be bland. Ripe fruit is sweeter and more flavorful.
- For a thinner juice that feels lighter, reduce banana to ½ medium and increase water to 1¼ cups (300 ml).
- A high-powered blender (Vitamix, Ninja, Blendtec) makes the smoothest, creamiest juice. A standard blender works but may leave tiny green flecks.
- Freeze mango and banana slices in a freezer bag for 2–3 months; this ensures you always have ripe fruit on hand for quick juices.
Storage & reheating
Refrigerate in an airtight glass jar for up to 12 hours; juice will darken and oxidize over time. Shake or stir before serving. Do not freeze (ice crystals will separate and texture suffers). Drink fresh for best flavor and nutrition.
Substitutions
- ripe mango → 1 cup (150 g) frozen mango chunks. Use frozen mango instead of ice cubes for a thicker, colder juice without watering it down. Thaw slightly if your blender struggles with frozen fruit.
- banana → ½ cup (115 g) plain Greek yogurt or coconut milk. Replaces banana for creaminess if you want less sweetness or are avoiding bananas. Use the same weight/volume.
- water → 1 cup (240 ml) unsweetened almond milk or coconut water. Adds subtle nutty or electrolyte flavor. Keeps the juice equally smooth and drinkable.
- fresh spinach, packed → 2 cups (60 g) fresh kale, stems removed, or 2 cups mixed greens (spinach, arugula, lettuce). Kale makes a thicker, earthier juice; mixed greens add variety. Both work equally well with mango and banana.
