Mango Ginger Kale Green Smoothie

• servings: 2 servings
• total time: 5 minutes

Ingredients

1 cup ice ((optional))

2 cups packed kale ((fresh or frozen // organic when possible))

1 cup ripe frozen mango cubes ((organic when possible))

1 cup ripe frozen peaches ((organic when possible))

1 Tbsp minced fresh ginger

1 1/2 - 2 lemons or limes, juiced ((yields ~1/4 cup or 60 ml as original recipe is written))

1 1/2 - 2 cups filtered water

1 Tbsp maple syrup ((optional // depending on sweetness of fruit))

Directions

Add ice to the blender first and crush. Then add kale, mango, peaches, ginger, lemon juice (starting with 1 lemon (2 Tbsp or 30 ml // amount as original recipe is written // adjust if altering batch size) and working your way up) and 1 cup water (240 ml // amount as original recipe is written // adjust if altering batch size) to start. The amount of water will depend on how many of your ingredients are frozen.

Blend until smooth, only adding water a little at a time as needed, and scraping down the sides/mixing as needed.

Once well blended, taste and adjust seasonings as needed. If too tart, add more fruit or a little maple syrup (optional). For more zing, add ginger. And for more acidity, add more lemon juice. To make it thicker/colder, add more ice. Blend as needed.

Divide between two (amount as original recipe is written // adjust if altering batch size) serving glasses and enjoy immediately. Best when fresh, though leftovers will keep covered in the refrigerator for 24 hours.