Green Smoothie Popsicle Recipe: Pumpkin + Spinach + Mango

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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.

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.

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