Orange, ginger and mango breakfast recipe

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  • Healthy
  • Low-fat
  • Vegan
serves: 2
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  • Kickstart your morning with this fruity, oaty smoothie, flavoured with cinnamon, ginger and vanilla.


    • 1 large orange
    • 2.5cm root ginger, grated and juiced to give 1tbsp juice
    • 100g yogurt (or soya yogurt for vegan option)
    • 150g drained, tinned mango (reserve the juice or syrup)
    • 2tsp wheatgerm (optional)
    • 1tbsp porridge oats
    • 1tbsp cinnamon (optional)
    • 2-3 drops vanilla extract (optional)


    • Use a zester to make a few shreds of zest for garnish. Grate more zest to give ¼ tsp grated orange zest. Squeeze juice from the orange. There should be about 4tbsps (60ml).

    • Wrap the grated ginger in a small square of muslin and twist hard to extract the juice (or use a juicer).

    • Put grated orange zest, orange juice and all other ingredients into a liquidizer and blend until smooth. taste. Sweeten with a little of the reserved juice from the tinned mango if needed and blend again.

    • Serve in glasses and garnish with the shreds of zest.

    Top tip for making Orange, ginger and mango breakfast

    Tinned apricots also work well as an alternative to mango

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