🧡 A Smoothie Kids Will Actually Love
Let’s be real — getting kids to eat their veggies can feel like trying to negotiate with a tiny, very dramatic CEO. One day they’re all about carrots, the next day they act like you’ve ruined their life by putting one on their plate. That’s where this Mango, Carrot & Coconut Protein Smoothie comes in… aka my secret weapon.
This recipe was born out of necessity on one of those mornings — you know the ones. We were running late, I still had client meals to prep, and I needed something quick that would actually nourish my kid without the usual breakfast battle. I threw a few things in the blender, crossed my fingers, and boom — magic. He asked for seconds, and I pretended like I didn’t just sneak in cauliflower.
What I love most about this smoothie is how easy it is to make ahead. I usually steam the carrot and cauliflower the night before while I’m prepping dinner (because multitasking is my middle name), then pop them in the fridge or freezer . In the morning, all I have to do is blend and pour. It’s naturally sweet, super creamy, and full of vitamin-rich goodness — without tasting "healthy" in that way kids can sniff out from a mile away.
The tropical mango and orange give it a sunny, refreshing flavor, the coconut milk makes it extra smooth, and the protein powder turns it into a real snack that sticks. You can even freeze leftovers into popsicle molds for a fun treat later — trust me, it works.
Whether your kid’s a picky eater or just needs a little extra boost between meals, this smoothie is a win for both of you. It’s wholesome, it’s tasty, and best of all… it doesn’t come with a side of whining. 🙃
This Recipe is vegan and dairy-free if the scoop of vanilla is switched with protein powder.
Per serving:
💬 Nutrition Note: These macros are estimates and may vary based on the brand of protein powder and coconut milk used. For the most accurate tracking, consider using the specific products you have on hand when calculating nutrition values.
“Food is how I connect with my culture, with others, and with myself. I started The Sweet Spot Done Right to help others do the same: discover new flavors, celebrate where they come from, and make something meaningful in their own kitchen.
I want to make global cooking simple, healthy, and fun for everyone.”