- 1/2 bunch of italian flat-leaf parsley (no need to remove stems)
- 2 ripe mangoes, peeled and sliced
- 1 cup of water
- 2 cups of ice
Cut mangoes into nice size chunks or slices, then roughly chop parsley. Add mango, parsley, water and ice to blender. Blend on high until everything is smooth and creamy. As for most green smoothies, I highly recommend a powerful blender. I use the highest setting for up to 60 seconds to get the right consistency.
Total Time: 10 minutes
Yield: 4 cups