Mango Cucumber Smoothie

5 from 1 vote

Enjoy this mango cucumber smoothie as a fun, fruity and hydrating snack on a hot summer day! Easy to make, it uses just a few ingredients and takes minutes to come together.

Prep Time5

Total Time5

Course: Drinks, Smoothie, Snack

Cuisine: American, British

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 203kcal

Author: Claire

Equipment

Blender

Ingredients

2 cups frozen mango chunks
⅓ English cucumber peeled, diced
1 cup non-dairy milk
1 tablespoon shelled hemp seeds
mint leaves optional
ice to preference

US Customary - Metric

Instructions

Pour the milk into the blender, and add the frozen mango, cucumber and hemp seeds.
Blend the smoothie, adding ice to preference.

Notes

It's down to preference whether you peel the cucumber or not. Personally I prefer to as it gives the smoothie a lighter flavor, and is easier for digestion.
Using frozen mango chunks gives the smoothie a more creamy and thicker consistency. If using fresh mango, I suggest to add some ice.
Nutritional information is auto-generated and should be understood to be an estimate.

Swiss Interest Group Histamine Intolerance

All ingredients score 0 on the SIGHI list, with the exception of:

mango, which scores 1 with a ? as a liberator. There is a note, 'to be debated. Is often well tolerated'. Only use if you know it works for you.
non-dairy milk has variable scores.

Nutrition