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Green Smoothie Popsicle Recipe: Pumpkin + Spinach + Mango


When the fall season hits, I am on the hunt for new pumpkin recipes. And although the weather is a little cooler, you don’t want to pass up on this rawesome green smoothie popsicle recipe with fresh pumpkin!

Did you know that 1 cup of pumpkin has more potassium than a banana? Potassium supports your heart and muscles. Pumpkin puree, whether fresh or canned, is packed with vitamins, minerals and antioxidants– including vitamin A, vitamin K and a little vitamin B. This combo supports vision, cell reproduction, fetal development and immunity health. Pumpkins are a fiber-rich, low-calorie and low-fat fruit.

Green Smoothie Popsicle Recipe: Pumpkin + Spinach + Mango

If you have a picky eater, freezing leftover green smoothies in popsicle molds are the perfect way to get your child to eat their veggies! Makes 4 popsicles.

Ingredients

1 cup fresh pumpkin (or canned)
1 banana (frozen banana will make it colder)
1 cup mango (fresh or frozen)
2 cups spinach
2 cups almond milk
1 tsp pumpkin spice
vanilla extract

 

Directions

Blend spinach and almond milk together for 30 seconds. Next add remaining ingredients and blend until creamy. Pour smoothie into popsicle molds and freeze for a few hours. Once frozen, run the popsicle molds under cool water for 30 to 60 seconds– this allows the popsicle to slide easily out of the popsicle mold. Don’t have a popsicle mold? These BPA-free popsicles molds have 331 raving reviews on Amazon, and they are only $10.

 

More pumpkin recipe inspiration

Looking for more recipe ideas using pumpkins? Try this pumpkin seed recipe using coconut oil. And you have to make this pumpkin pie play dough for your child!

 

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2 Responses to Green Smoothie Popsicle Recipe: Pumpkin + Spinach + Mango

  1. Caitlin October 27, 2012 at 5:12 am #

    Where does the mango come in and how much do you use?

    • Family Sponge October 27, 2012 at 9:03 pm #

      Mommy brain! I forgot to include the mango in the recipe above. I just added it. 1 cup mango (I used frozen, but you could use fresh). Add it in with the rest of the ingredients after you blend the raw spinach and almond milk. :-)

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