Ginger Smoothie
This ginger smoothie recipe uses eight ingredients, one blender, and five minutes from counter to glass. Frozen banana replaces the ice most versions rely on, so the ginger flavor stays sharp instead of getting diluted as the drink melts.
Equipment
- High-speed blender - ideally one with at least 1000 watts of power
- Microplane fine grater - for grating ginger into a fine pulp
- Vegetable peeler - or spoon for removing ginger skin
- Measuring cups and spoons set
- Airtight freezer containers - for storing pre-sliced frozen banana
- Reusable smoothie cups with lids - optional, for serving
Ingredients
- 2 large ripe bananas - about 240g, sliced into coins and frozen at least 2 hours ahead
- 1 cup frozen mango chunks - 150g
- 1 tablespoon fresh ginger root - from a 1-inch/2.5cm piece, peeled and grated
- 1 cup unsweetened almond milk - 240ml, or milk of choice
- 1 cup organic baby spinach - 30g
- 1 tablespoon raw honey - 15ml, or more to taste
- 1 tablespoon fresh lemon juice - 15ml
- 0.5 cup ice cubes - 75g, optional, for a thicker consistency
Instructions
- Peel the ginger with a spoon or vegetable peeler, then grate it finely using a microplane or fine grater. Measure out 1 tablespoon of grated ginger and discard any tough fibers left behind.
- Pour the unsweetened almond milk into the blender jar first, then add the baby spinach, fresh lemon juice, and the grated ginger.
- Add the frozen banana coins, frozen mango chunks, and optional ice cubes directly from the freezer without thawing.
- Secure the lid and start blending on low speed for 10 seconds to break up the largest pieces, then increase to high speed and blend for 45-60 seconds until completely smooth and uniform with no visible flecks.
- Taste the smoothie and adjust if needed. Add extra almond milk or honey to reduce sharpness, or add more grated ginger for a stronger kick.
- Pour evenly between two glasses and serve immediately for the best texture.
Notes
- Freeze your banana ahead of time: Slice ripe bananas into coins and freeze them in a single layer on a tray before transferring to a bag to prevent clumping.
- Choose fresh ginger wisely: Look for ginger with smooth, taut skin. Wrinkled or shriveled ginger is older and more fibrous.
- Start with less ginger: You can always blend in more, but you can't remove ginger once it's fully incorporated.
- Use ripe bananas: Spotted, ripe bananas add natural sweetness that balances ginger's sharpness, unlike underripe bananas which taste starchy.
- Add liquid gradually: If your blender struggles, add half the almond milk first, then the rest once it starts moving to prevent air pockets.
- Make-ahead ginger: Grate a larger batch of ginger, freeze it flat in a bag, and break off a tablespoon whenever needed.
- Storage: Store in an airtight jar in the refrigerator for up to 24 hours. Shake or stir before drinking as separation is natural.
- Freeze for later: Pour leftover smoothie into ice cube trays and freeze for up to 2 months. Blend frozen cubes with a splash of almond milk for a quick single serving.
Nutrition
Serving: 1smoothieCalories: 168kcalCarbohydrates: 39gProtein: 2.5gFat: 2gSaturated Fat: 0.2gSodium: 75mgPotassium: 520mgFiber: 5gSugar: 24gVitamin A: 30IUVitamin C: 28mgCalcium: 20mgIron: 1.2mg
Tried this recipe?Let us know how it was!