Carrot-Mango Smoothie Recipe

Carrot SmoothieThis 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┬áits 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

Recipe Directions

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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