Today we’re trying something new…a little outside-the-box. We wanted to explore adding different types of greens to our smoothies and came up with this beautiful, and tasty Asian Greens and Mango Smoothie. Yep, we stepped away from the standard kale or spinach boost, and mixed it up a bit with Organic Girl’s Five Happiness mix of aromatic greens. I would typically only use this Asian mix for a salad, but it worked beautifully when paired with mango and spices in our smoothie.
Organic Girl’s Five Happiness is a mix of organic baby bok choy leaves, baby red chard, tango, mizuna, baby arugula, baby spinach, baby green chard, baby green romaine, baby and baby oakleaf lettuce. We added mango, Ceylon cinnamon, and a pinch of ground clove, making this smoothie a sweet creation. 
- 3/4 cup almond milk
- 1 - 1/2 cups packed Organic Girl Five Happiness greens
- 2 frozen bananas
- 1 cup frozen mango
- 1/2 teaspoon Ceylon cinnamon
- 1 tablespoon unsweetened shredded coconut
- 3/4 cup almond milk
- 1 cup frozen mango
- 2 frozen bananas
- pinch of ground cloves
- 1/2 teaspoon Ceylon cinnamon
- Meat of 1 young Thai coconut
- Using a high-speed blender, add all green smoothie ingredients and blend until smooth.
- Place in freezer while making mango smoothie.
- Using a high-speed blender, add all mango smoothie ingredients and blend until smooth.
- In bottom of smoothie glass, place small handful fresh blueberries.
- Alternate layers of green and mango smoothie.
- We added fresh diced mango in the middle and topped it off with fresh blueberries and coconut.
- ENJOY!
- vegan, dairy-free