If April flowers bring May showers, then a mix of green mango and purple Açaí blends brings this spring flower smoothie! Inspired by the beautiful blooms outside right now, this flower smoothie combines a tropical spinach stem layer with a vibrant Açaí petal layer. It’s a fun, playful way to introduce spring into your kitchen.
If you haven’t made a two-tone smoothie before, it’s easier than it looks! This smoothie is thicker than a traditional smoothie, which allows the layers to stay separate. Additionally, popping the bottom layer in the freezer for 10-15 minutes before layering on the açaí top will help keep the layers separated. And if your layers come together? Don’t worry– they taste delicious together and are designed to be mixed as you sip!
There are so many benefits to including more Açaí into your diet, which is why I love serving it to my family. It contains antioxidants, omega 3, 6, and 9 fatty acids, and is a good source of fiber. Fiber aids in fullness and helps keep things moving in the digestive tract. All of that in a delicious frosty smoothie? A win-win that something so delicious is also a good meal choice.
This spring smoothie is a great way to get in a serving of greens. As a Registered Dietitian and a mom to preschoolers, I know that many kids don’t naturally love leafy greens. This is largely evolutionary– kids tend to have a stronger aversion to bitter tastes to help prevent them from choosing poisonous ones. As we age, this aversion decreases, which is why many adults like bitter vegetables that they didn’t as children.
That’s not to say you should assume your kids won’t eat bitter greens like spinach. Instead, make an effort to serve them often and in different ways. Spinach may not be accepted yet in a leafy green salad but may be in a smoothie or sauce. Pairing with a sweet component, like the frozen mango, can help to mask the bitterness and promote acceptance. Pouring the Açaí smoothie on top can also help, as kids see the purple hue first and not the green. The gorgeous purple color from this Açaí smoothie comes primarily from its content of anthocyanins, an antioxidant found in purple-hued plant foods.
As Açaí is incredibly versatile, it goes well with almost anything you like in your smoothie. Here, it’s paired with mango and banana for a sweet, refreshing, tropical-inspired treat. You can choose to use plain water to blend or your favorite fortified unsweetened plant-based milk for additional calcium and protein. Depending on the power of your blender or desired smoothie thickness, you can add more milk or water to help blend.
I like to add a festive flower on top using sliced kiwi and a mint leave, but that’s optional.
Spring Flower Smoothie
Makes two large smoothies
- ¼ cup spinach
- ¼ cup frozen mango
- ½ banana, frozen
- ¼ cup water
- 2 SAMBAZON Açaí packs, original blend, slightly thawed
- ⅓ cup frozen mango
- ½ banana, frozen
- ⅓ cup water or fortified plant-based milk
- Place the ingredients for the green layer in a blender and puree until smooth. Divide into two glasses, then place in the freezer for 10 minutes. This step is optional but will help keep the layers separated.
- Rinse out the blender and place the Açaí layer ingredients in. Blend until creamy and smooth, then divide on top of the green stem layer. Sip and enjoy.