Orange Mango Creamsicle Smoothie
Servings 5 cups
Ingredients
- 1 cup frozen mango or pineapple
- 1 cup frozen riced cauliflower*
- 1 cup plain whole milk Greek yogurt
- 1 cup water
- 1 large orange, stem trimmed off, quartered (leave the peel on)**
- 1-2 carrots, peeled, quartered***
- 2 tbsp almond butter
- 1/2 tsp vanilla extract (optional)
- Pinch of salt
- *I used to steam my own cauliflower for smoothies, but I discovered that buying the massive bags of riced frozen cauliflower at Costco worked just as well! You could also use steamed/frozen zucchini here.
- **Using the whole orange adds way more orange flavor and nutrients from the skin and pith. If your orange has a really thick skin/pith, it might create a bitter flavor so you could just peel half or just go for it and balance it out with some more sweetness!
- ***You can use raw or steamed carrots. If you have a good blender, raw should be fine, though steamed will give you a creamier texture.
Items you can prep ahead (optional)
- Peel 1-2 carrots
- Make the smoothie
Instructions
- In a high-speed blender, add all of the ingredients. Blend on high until totally smooth.
- Taste and if you want it sweeter, add some maple syrup or banana.
- I love this with granola stirred into it if you have any!
Notes
Substitutions:
- To make vegan, use a vegan yogurt alternative.
- To make nut-free, use tahini in place of almond butter.
- Easily leave the carrots out if you’d like.
- If you don’t have cauliflower, add a bit more frozen fruit and yogurt to thicken it up.
Storage:
- Store leftovers in an airtight container in the fridge for up to 3 days.
Leftovers + Repurposing:
- Give it a good stir before eating leftovers. I like to stir in granola if I have it!
- Make it a smoothie bowl and top with granola, fruit, nuts/nut butter, hemp seeds, etc…