Coconut Green Smoothie Cups

I saw this recipe on www.muffintinmania.com  Using Coconut water which has "Gleaned from young green coconuts (don’t confuse it with coconut milk made from the pulp of mature nuts), coconut water has a tangy personality and one of the best natural sources of the blood pressure lowering electrolyte potassium. Because the electrolyte balance is very similar to that of human blood, coconut water has been used as IV fluid during war time".  Just what I like - easy to follow instructions. Perfect for when your on the run! 

2 cups coconut water

1/3 cup almonds

2 cups spinach

2 celery stalks, chopped

1/4 cup fresh mint

1/2 orange

1 tablespoon honey

1/2 teaspoon ginger powder

2 cups frozen mango cubes

Place the ingredients in the order listed in a blender container and whirl until smooth. Divide mixture among 12 muffin cups and freeze until solid. When ready for a refreshing drink, place 1 cup coconut water or regular water in a blender followed by two of the green cups and whirl. If you don’t have a powerful blender, you might need to cut the frozen smoothie cups into quarters first. 

They "recommend using silicon muffin trays when making frozen smoothie cups. Because they are non-stick and you can bend and twist them, extracting the frozen contents is a breeze. If using metal, you may need to place the bottom of the tray in warm water for a few seconds."

http://www.muffintinmania.com/2011/07/green-smoothie-cups.html