Carrot-Mango Smoothie Recipe
This recipe comes to us from Better Homes and Gardens.
This carrot smoothie breakfast alternative starts with carrot juice, a valuable source of beta carotene, which many juicing enthusiasts believe is best absorbed on an empty stomach. Frozen mango lends the carrot smoothie its sweetness and smooth texture while adding vitamins B6, C, and E. Pair the smoothie with a hard-boiled egg or a handful of nuts for protein, and you’ve got a balanced meal to go.
1/2 cup carrot juice
1/4 cup frozen mango chunks
1/4 cup ice cubes
Combine ingredients in a blender. Blend on medium speed until smooth, about 30 seconds. Pour into a tall glass (or travel mug) and enjoy immediately.
Makes one 8-ounce smoothie – 52 calories; 1 g protein; 0 g fat; 13 g carbs; 1 g fiber
Tip – You can usually find fresh carrot juice in your grocer’s produce section. Look for mango chunks in the freezer section of natural-foods stores — or cut up and freeze your own fresh mango.
A carrot smoothie a day keeps the doctor away. Well, maybe and maybe not; but, they are enjoyable and a valuable source of beta carotene, which we all know is good for us. Happy Blending!
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