This smoothie gets its inspiration from Indian cuisine, and a boozy mango margarita I used to enjoy at Portland’s old Bombay Cricket Club. The restaurant and its legendary margaritas may be gone, but my love for mango beverages remains — and this time, I’m channeling my craving into a healthier version.

In traditional Indian cuisine, mango lassi is made with fresh mango (or puree) and yogurt. This version uses frozen mango chunks because they’re pretty easy to find in most grocery stores. And, to benefit from gut-friendly probiotics — without having to deal with dairy drama — we use non-dairy yogurt such as cashew or coconut yogurt.

Instead of using the traditional refined sugar, this recipe calls for medjool dates. I love to use them as a natural sweetener because they add some fiber along with the sweetness, plus healthy bone-promoting minerals such as potassium, magnesium and phosphorus.

Traditional mango lassi isn’t made with spinach, of course, but I say: why not? Spinach has such a mild flavor, you’ll never taste it. While you’re savoring the this creamy, sweet-tart, dairy-free smoothie, you’ll also be benefiting from spinach’s vitamin K, magnesium, and a whole host of other anti-inflammatory and bone strengthening nutrients.