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5 from 5 votes

Kale Mango Ginger Smoothie

An immune-boosting green smoothie that’s ready in less than 5 minutes and packed full of kale, zucchini, mango, banana, and zingy ginger!
Course: Breakfast, Drinks, Snack


  • 1 cup frozen mango chunks
  • 1 frozen banana
  • 1 cup steamed and frozen zucchini slices* see notes below
  • 1 cup (1-2 leaves) loosely packed curly kale destemmed
  • 1 medjool date pitted
  • 1/2 inch raw ginger root
  • 1/2 lemon juiced
  • 1 1/2 cups oat milk unsweetened
  • 1/2 cup water


  • Place all the ingredients in a high-speed blender and blend on high for 1 to 2 minutes, or until smooth and creamy. I like to use the smoothie setting on my blender for that perfect blend. Divide evenly into 2 large or 3 smaller glasses. Enjoy!


*To prep the zucchini, fill the bottom of a large pot with 2 inches of water, add a steamer basket and bring to a boil. Lower the heat to medium, add the sliced zucchini and cover. Steam for 3 to 5 minutes, until lightly steamed but still firm with a crunch. You don't want them to be fully steamed and soft. Transfer steamed veggies to a parchment lined baking sheet and allow to cool completely. Transfer to the freezer and freeze for 1 to 2 hours. Remove the tray from the freezer and transfer zucchini slices to a reusable freezer bag. Store for up to 3 months in the freezer.