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Carrot Cake Smoothie with Mango, Coconut & Walnuts
A creamy, naturally sweet smoothie combining carrots, bananas, mango, ginger, Greek yogurt, coconut, and walnuts with warming cinnamon. The recipe makes about 8 cups and is blended in batches for the best texture.
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Ingredients
- 20 fl oz unsweetened almond milk
- 4 bananas
- 4 medium carrots (Washed, peeled, trimmed, and chopped into 1-inch chunks)
- 2 cup frozen mangoes
- 1 1-inch piece ginger root (Washed, dried, peeled, and sliced; a high-powered blender can process the peeled piece whole)
- 1 cup plain Greek yogurt
- 0.25 cup shredded unsweetened coconut (Also used as a topping)
- 0.5 cup walnuts
- ground cinnamon (Amount not specified)
- 8 ice cubes
Steps
- 1
This recipe makes about 8 cups. Work in batches so the mixture fits comfortably in your blender.
- 2
Wash, peel, and trim the ends from the carrots. Chop them into 1-inch chunks and add them to the blender.
- 3
Wash and dry the ginger, then peel and slice it. Add it to the blender. If using a high-powered blender, you can add the peeled piece whole.
- 4
Peel the bananas, break them into chunks, and add them to the blender.
- 5
Add the almond milk, Greek yogurt, frozen mangoes, walnuts, shredded coconut, ground cinnamon, and 8 ice cubes to the blender.
- 6
Blend on high speed for several minutes, working in batches as needed, until the smoothie is smooth.
- 7
Pour the smoothie into glasses, top with shredded coconut, and enjoy.
Notes
The structured recipe states that the finished recipe makes about 8 cups. The amount of cinnamon is not specified.
Nutrition per serving
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