Mango and zucchini smoothie bowl

Subtle enough to hide behind whatever fruit you use and creamier than spinach, zucchini makes a great base for a sneaky veggie smoothie. I’m aware that mangoes don’t grow in my neck of the woods, but sometimes I’ll see big baskets on offer at the markets and nab one that seems on its last legs. According to the Dutch sustainable fruit and vegetable calendar, mangoes from the Ivory Coast, Mexico and Mali score a B (‘a good choice’) when bought in June. And for good gut health, I’ll only eat mangoes in the warmer months anyway (read why here).

In keeping with the tropical taste of mango, I use coconut yoghurt here, but feel free to substitute for dairy yoghurt your favourite non-dairy alternative. As with all my sneaky veggie smoothies, this can be turned into a more drinkable/less spoonable smoothie by using coconut (or any other) milk instead of yoghurt.

Mango and zucchini smoothie bowl

Serves 1
  • 3/4 cup x chopped zucchini
  • 1/2 x small-medium mango, plus a few extra slices to garnish if you like
  • 1/4 x avocado
  • 1/2 cup x coconut yoghurt
  • 1/4 tsp each x ground turmeric, cinnamon and cardamom
  • Optional add-ins: maca powder, moringa, spirulina
  • Optional toppings: puffed quinoa or buckwheat flakes, toasted coconut, cacao nibs, freshly ground seeds


Add smoothie ingredients and any optional add-ins to a blender (or use a stick blender). Blend until smooth but thick, adding a small amount of water if necessary to achieve desired consistency. Sprinkle over any toppings and serve.