1 C tightly packed parsley
1 small banana
1 C cubed mango
1/2 C almond milk
1/2 C water
Combine and blend until smooth.
The parsley balances the sweetness of the banana and mango, giving the smoothie a fresh green taste with delicate sweetness.
I freeze both the cut mango and bananas on cookie sheets in advance. This way the cubes don't stick together in the freezer, the smoothies have a great frosty consistency, and waste is a non-issue.
Labels: smoothie, Vegan