The 5-minute breakfast that gets us out the door
Weekday mornings at our house are a full-on sprint. Between packing a lunch, tracking down my kiddo’s other shoe, and getting myself logged on for work, sitting down to a real breakfast just doesn’t happen.
But I know exactly how my day goes when I skip it. This Spinach Fruit Smoothie is my fix: everything goes in the blender, I hit go, and I pour two glasses, one for me and one for my little one.
Frozen pineapple and mango are sweet enough to hide a whole cup of spinach. My kiddo slurps it up without one question about the green color, and we’re both out the door with fruit AND veggies already checked off.
On extra-busy weeks, I prep a few freezer packs on Sunday. That way, morning-me only has to add milk and blend.
I finally tried a green smoothie and it tastes so good! I couldn’t even tell there was spinach in it. Adding this one to my morning routine now.
– Madison
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Frozen pineapple: Frozen fruit makes this smoothie thick, cold, and creamy without any ice. Grab a bag at the store, or cut a fresh pineapple and freeze the chunks yourself.
- Frozen mango: Mango adds natural sweetness and a silky, almost milkshake-like texture. Buy it frozen or cut a mango and freeze it for later.
- Baby spinach: Fresh baby spinach has the mildest taste, which is why the tropical fruit hides it so well. Kale or arugula work too, but expect a slightly stronger taste.
- Milk: Use any milk you like, from regular to oat, soy, cashew, or almond milk. Apple juice, orange juice, or coconut water also work.
- Plain yogurt: Yogurt makes the smoothie extra creamy and adds a little protein. Regular, Greek, goat’s milk, or plant-based yogurt all work.
- Sweetener (optional): Taste the smoothie first, since ripe mango and pineapple are usually sweet enough on their own. If you want it sweeter, add a drizzle of honey or maple syrup.
- Easy add-ins: Toss in a scoop of protein powder, a spoonful of chia, hemp, or flax seeds, a handful of oats, a few slices of avocado, or a pinch of turmeric.
How to Make a Spinach Fruit Smoothie
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Layer the blender
Add the yogurt, spinach, and milk to the blender first, then pile the frozen pineapple and mango on top. If your fruit is rock hard, let it sit on the counter for about 5 minutes so it blends more easily.
Pro Tip: Soft ingredients go closest to the blade. The milk and yogurt get the blades spinning before they hit the frozen fruit, so you won’t need to stop and stir.
Blend until silky smooth
Blend on high for 1 to 2 minutes, until there are no green flecks left and the smoothie is completely creamy. I use my Vitamix since it blends spinach smooth in seconds.
If it’s too thick, add a splash more milk and blend again.
FAQs
Measure the frozen fruit, spinach, and yogurt into freezer-safe bags, then freeze for up to 3 to 4 months. In the morning, let a pack sit out for 20 to 30 minutes to thaw slightly. Then add it to the blender with your milk and blend.
Using frozen spinach instead of fresh? It works, but it releases extra liquid as it thaws, so start with a little less milk.
Not really! Sweet tropical fruit like pineapple and mango covers the mild taste of baby spinach, so it tastes like a regular fruit smoothie.
Yes. Any plant-based or nut-based yogurt works for a dairy-free version, or you can leave it out for a slightly thinner, less creamy smoothie.
Mine does! The bright green color is fun, and since it tastes like pineapple and mango, there’s nothing to complain about.
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Spinach Fruit Smoothie Recipe
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Equipment
Ingredients
- 1 ¼ cups frozen pineapple thawed for 5 minutes
- 1 ¼ cups frozen mango thawed for 5 minutes
- 1 cup baby spinach fresh
- ½ cup milk unsweetened*
- ¼ cup yogurt plain*
- 1-2 Tbsp. sweetener optional
Instructions
- Add all ingredients to a blender such as a Vitamin or Nutribullet. Place the softer ingredients closer to the blade and the frozen ingredients further from the blade.1 ¼ cups frozen pineapple, 1 ¼ cups frozen mango, 1 cup baby spinach, ½ cup milk, ¼ cup yogurt, 1-2 Tbsp. sweetener
- Blend for 1-2 minutes or until smooth and creamy. Serve with diced pineapple, mango, if desired.
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Video
Notes
- Yield: This recipe makes enough for two 8-oz. smoothies or one large, 16-oz. smoothie.
- Milk: Regular, oat, cashew, almond, soy, or coconut milk all work.
- Yogurt: Greek yogurt, goat yogurt, or any other plant or nut-based yogurt may be used.
- Prep-ahead: To prepare in advance, you can measure out ingredients and place them in a freezer-safe bag or airtight container. Store for up to 3-4 months in the freezer. Let it sit out for 20-30 minutes so the ingredients can thaw, then blend before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to Serve with a Spinach Fruit Smoothie
On mornings when we need something a little heartier, I pair this smoothie with a make-ahead breakfast. Breakfast egg muffin cups reheat in under a minute, and blueberry overnight oats are ready the second you open the fridge.
New to smoothies? My guide on how to make a fruit smoothie walks you through the basic formula for any flavor.
More frozen fruit smoothies
Stock up on frozen fruit and you’re never more than 5 minutes from breakfast. These are the other blends on repeat at our house.
Peach Banana Smoothie
5 mins
Mixed Berry Smoothie
5 mins
Strawberry Kiwi Smoothie
5 mins
Mango Lassi
5 mins
Wow looks great i hope it helps me to lose my weight gain i dont like spinach but perhaps drinking it might help me to convince me to also try eating it too your recipe has got me feeling excited and i cant wait to try it wow excelent idea
I hope you enjoy it, Emma. Let me know how it goes!
I finally tried a green smoothie and it tastes so good! I couldn’t even tell there was spinach in it. Adding this one to my morning routine now.
Yay!! So happy you’re on the green smoothie train now!