Maple Mango Carrot Smoothie

By: Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

I just learned about the coolest thing, Maple Water.  That’s right.  Pure maple sap from a maple tree that provides an abundance of electrolytes with minimal sugar and a sweet taste.  For any juicers out there who aren’t big fans of coconut water this is a new liquid to try.  Maple water is also rich in important nutrients, like manganese, a mineral our bodies use for normal brain and nerve function as well as healthy bones, protein and carbohydrate metabolism, blood sugar regulation and calcium absorption.  Manganese is also a part of the antioxidant enzyme Super Oxide Dismutase which can help neutralize free radical damage and play a role in aging.   Guess what other favorite green veggie boasts manganese… kale!


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  • 3/4 cup (6 oz/200 ml) maple water
  • 3/4 cup (6 oz/200 ml)  carrot juice (about 3-4 carrots,  juiced)
  • 1 mango, chopped (or 1 handful of frozen mango)
  • ½ tsp cinnamon
  • ½ tsp maca powder
  • ice, optional


1. Wash carrots and mango.

2. Juice carrots.  Save pulp for use in soups or baking.

3. Add carrot juice, maple water, mango, cinnamon and maca to blender.

4. Blend on high for 45 – 60 seconds, until smooth.



  • Maple water – coconut water
  • Carrot juice – cantaloupe juiced
  • Mango – papaya, banana
  • Cinnamon – nutmeg, ginger
  • Maca – ginger, turmeric

Prep time: 15 minutes

Total time: 15 minutes

Servings: 1

  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

Stacy is a Board Certified Specialist in Oncology Nutrition and an Integrative Nutritionist. She consults for various companies, focusing on health, wellness and innovative strategies to help increase individual’s fruit and vegetable intake. Stacy is an American College of Sports Medicine Certified Health Fitness Specialist; she holds a BS degree in Dietetics from Indiana University, completed her dietetic internship at Massachusetts General Hospital, and earned a Masters in Public Health from the University of North Carolina at Chapel Hill. She is a Senior Clinical Nutritionist at the Dana Farber Cancer Institute/Brigham & Women’s Hospital, Harvard Medical School teaching affiliates, in Boston, MA, with more than 20 years of experience. Stacy created and now serves as project manager and lead writer for nutrition services content on the Dana Farber website and the affiliated, nationally recognized nutrition app. Stacy is regularly featured on TV, radio, print and social media on behalf of Dana Farber and other organizations. Together with her husband, Dr. Russell Kennedy PsyD, they have a private practice, Wellness Guides, LLC. Stacy is an adjunct professor in Wellness and Health Coaching at William James College, currently teaching a graduate course in Health Coaching. Stacy is featured in the award winning documentary films, “Fat, Sick & Nearly Dead” and “Fat, Sick & Nearly Dead 2,” and serves on the Reboot with Joe Medical Advisory Board. Stacy lives in Wellesley with her husband, two sons and three dogs. She enjoys cooking, yoga, hiking and spending time with friends and family. Stacy is also one of the nutritionists who runs our Guided Reboot programs.

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