Vibrant Mango Beet Smoothie (Antioxidant-Packed!)

4 mins read

Lime zest falling onto a glass of our mango beet smoothie recipe

Aren’t smoothies the best?! Not only are they creamy, cooling, and quick, but they can secretly contain tons of veggies and antioxidants. Inspired by Juiceland’s Rehydrator, this refreshing smoothie packs in three different veggies (but no one will know by tasting it!).

It’s sweet, tart, SO vibrant, plant-based, and bursting with freshness (hello mango, raspberry, beet, and carrot). Just 8 ingredients, 5 minutes, and 1 blender required. Let’s do this!

Water, spinach, lime, raspberries, beets, mango, ginger, carrot, and mint

How to Make This Mango Beet Smoothie

This vibrant veggie and fruit-packed smoothie begins with frozen mango for a sweet, creamy base, plus frozen raspberries for tartness, antioxidants, and fiber.

Frozen mango and raspberries in a blender

Next, we add chopped beet, which contributes the vibrant red color, plus folate, antioxidants, and heart health benefits. Whenever there are extra beets around, we chop, steam, and freeze them for smoothies. If you’re into that, too, add our Red Velvet Cake Smoothie to your to-try list!

Carrots, ginger, beets, raspberries and mango in a blender

The remaining ingredients include carrots and spinach to complete the trio of hidden veggies, lime juice for brightness, and ginger and mint for freshness. Then add water (or coconut water) and blend it up until it’s smooth and creamy!

Blender with mango beet smoothie

We hope you LOVE this mango beet smoothie! It’s:

Sweet + tart
& SO delicious!

It makes a great snack on hot days or before or after exercising. Or, serve it for breakfast or brunch alongside our Easy Tempeh Bacon, Fluffy Vegan Scrambled Eggs, and/or Blender Banana Pancakes (Gluten-Free!).

More Ways to Enjoy Beets

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Raspberries, mango, mint, lime, and ginger surrounding a glass of our mango beet smoothie recipe

Prep Time 5 minutes

Total Time 5 minutes

Servings 2 (Smoothies)

Course Smoothie

Cuisine Gluten-Free, Vegan

Freezer Friendly 1 Month (as popsicles)

Does it keep? Best when fresh

  • 1 ½ cups frozen mango
  • 3/4 cup frozen raspberries (or sub mixed berries)
  • 1/2 cup steamed and frozen beet* (or sub more carrot)
  • 1 small carrot, chopped (1 small carrot yields ~1/4 cup)
  • 1 (2-inch) piece fresh ginger, peeling optional
  • 1 large handful fresh spinach
  • 2 Tbsp lime juice (1 small lime yields ~2 Tbsp or 30 ml)
  • 6-7 leaves fresh mint
  • 1-2 cups water (or sub coconut water for sweetness and electrolytes)
  • Add all ingredients (starting with the lesser amount of water) to a high-speed blender and blend on high until creamy and smooth, scraping down sides as needed. If it has trouble blending, add more water.
  • Taste and adjust as needed, adding more mango for sweetness or lime juice for brightness!

  • Best when fresh. Leftovers can be stored in the refrigerator for up to 24 hours, or frozen into ice cube or popsicle molds and stored in the freezer for 1 month.

*To cook beets: Cube first then steam in a steamer basket, covered, until tender (about 10-15 minutes). Then freeze before using in smoothies.
*Prep time assumes using already steamed and frozen beets.
*Inspired by the rehydrator smoothie at Juiceland.

Serving: 1 serving Calories: 140 Carbohydrates: 32.4 g Protein: 2.6 g Fat: 0.5 g Saturated Fat: 0.1 g Polyunsaturated Fat: 0 g Monounsaturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 48 mg Potassium: 342 mg Fiber: 5.6 g Sugar: 24.1 g Vitamin A: 6598 IU Vitamin C: 53 mg Calcium: 59 mg Iron: 1.4 mg

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