A vibrant orange mango carrot smoothie made with kefir. It’s not only tasty but is full of good things that will set you up well for the day and keep you going until lunchtime.
After all the Black Forest Gateau, something healthy was definitely in order. It was time to use one of the mangos that CT had picked up at a knock down price. This fruity, veg filled, colourful mango carrot smoothie was the result.
Mango Carrot Smoothie
As I was going to use mango, I wanted to keep the beautiful vibrant colour, so other than using our normal kefir base, I decided to keep the orange hue.
Carrots were an obvious choice as was the dried orange powder my mother kindly supplies me with, but I also added a few dried calendula petals – not too many as they can be bitter, but enough to know we’d got a few additional micro-nutrients. Bee pollen and baobab powder, both being orange, were also on the list. Even our hawthorn extract has an orange tint.
Optimum 9200 Next Generation Power Blender
The mango carrot smoothie was delicious. The mango was plenty sweet enough to take any edge off the other ingredients and although essence of carrot was detectable it didn’t detract from the tropical, sun-kissed flavour of mango.
As always, I blended it in my Optimum 9200 Next Generation, which made short shrift of the carrot and flower petals and dispersed any hard bits remaining in the dried orange. My mother dries the peel of any organic oranges she eats, then attempts to blitz them in a coffee grinder. This isn’t quite up to the job, so there are always bits of hard peel amongst the powder. She uses it sprinkled on her muesli. I use it in baking and in smoothies.
Of course if you prefer not to use any dairy in the mango carrot smoothie, you can substitute a nut milk of choice for the kefir. The kefir does make it quite thick, which means you can eat it with a spoon if you prefer a breakfast that feels a bit more substantial than a drink. The bee pollen can of course be omitted for vegans. If you’d like to find out more about kefir, head over to my post on Kefir – what it is, how to make it and what to do with it.
Other Mango Smoothie Recipes You Might Like
- Energy boosting sunshine green smoothie – Celery and Cupcakes
- Mango, banana and coconut smoothie – Nadia’s Healthy Kitchen
- Mango smoothie – United Cakedom
- Simple summer smoothie bowl – Rough Measures
- Tropical smoothie – Tin and Thyme
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this mango carrot smoothie, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
Mango Carrot Smoothie – The Recipe
Mango Carrot Smoothie
- 750 ml kefir (or nut milk of choice)
- 1 large mango (or two small ones) - peeled and stoned
- 1 large organic carrot - topped, tailed and scrubbed
- 1 orange - juice and zest (I used a heaped tsp dried orange zest powder)
- 1 heaped tsp baobab powder
- 1 heaped tsp bee pollen (omit if vegan)
- 8-10 dried or fresh marigold petals (optional)
- 1 tsp herbal tincture (optional)
- Place all ingredients into a high speed blender and blitz for about 30 seconds, or use the 35 second cycle on the Optimum 9200.
- Pour into glasses or bowls and sip or eat with a spoon.
As CT picked these mangos up for song, I am sending the recipe for mango carrot smoothie to Credit Crunch Munch. Normally hosted by Camilla of FabFood4All and Helen of Fuss Free Flavours, it is this month being guest hosted by Charlene over at Food Glorious Food.
I use the Optimum 9200A for smoothies, spreads, sauces and even chocolate making. All links to the blender are affiliate ones. If you buy one through one of the links, it will not cost you any more, but I will get a small commission. This is not a paid post and as always, all opinions are my own.