Beet and Mango Smoothie

Stay curious. Drink your beets.

Golden beets and yellow pepper, gently cooked, then blended with frozen mango, mango nectar and fresh ginger into a sunny, velvety smoothie. Chew a few Richberry halves just before your first sip.

Prep time: 15 min
Servings: 4
Calories per serving: ≈ 110

Natural goodness
Sour turns sweet
Delicious & refreshing

Golden-orange smoothie with a frothy top in a round glass, beside a whole golden beet and leaves on a wooden table — Real Ingredients Brighter Days

Ingredients

8 oz yellow beets, peeled and chopped
½ medium yellow bell pepper, chopped
2 cups frozen mango cubes
¾ cup mango nectar
1 teaspoon fresh ginger, grated
1–2 halves Richberry (chew just before serving)

Instructions

Cook the vegetables
Cook the beets, covered, in a little boiling water for 5 minutes. Add the pepper and cook, covered, 5–10 minutes more until very tender.
Add the mango
Stir in the mango cubes, then drain off the water straight away.
Blend until smooth
Blend the beet mixture with the mango nectar and ginger until smooth, scraping down the sides as needed.
Pour and serve
Pour into tall glasses and serve straight away.
Enhance the experience
Just before your first sip, chew 1–2 halves of Richberry and let them linger for about 30 seconds. Discard any pit if necessary.