This dairy free mango smoothie is the perfect, creamy and refreshing summer morning or afternoon treat. Super thick like a milkshake, this smoothie can be made in just 5 minutes with healthy ingredients sure to leave you feeling like you’re on a tropical holiday.
There is something so indulgent about a creamy mango smoothie on a hot summer day. It’s the perfect refreshing tropical drink that really makes the most of the sweet, fresh mangos at this time of year.
I love having smoothies for breakfast, and while I am currently addicted to my blueberry banana smoothie, I prefer this vegan mango smoothie as more of an afternoon treat when it’s just too hot to be outside.
Because this smoothie is all about the mango flavour, I do recommend using a fresh mango and then freezing it overnight for the best thick, ice cold smoothie. You can use frozen mango if you’re out of season but I just don’t think there is anything better than the sweet taste of a ripe Honey Gold mango.
If you do happen to pick up a tray of fresh mangoes, freeze any you won’t eat while perfectly ripe and then you’re all set to make this creamy mango smoothie and also this mango kale smoothie.
Key Ingredients
This simple mango smoothie uses just a handful of ingredients making it the perfect easy snack or grab and go breakfast.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Mango – as mentioned, for the best taste, I recommend getting a fresh mango and cutting it into cubes and freezing before using it in this smoothie. You can use it fresh, the smoothie just won’t be as thick.
- Banana – the addition of the frozen banana adds extra creaminess making this smoothie more milkshake like in texture.
- Dairy free yoghurt – for this smoothie I like to use the Greek-style vanilla soy yoghurt but you can use any yoghurt you prefer.
- Dairy free milk – again it’s up to you which milk you use. I tend to prefer oat milk, almond milk or soy milk but coconut milk will add that extra tropical flavour to the smoothie.
- Plant-based protein powder – completely optional so skip it if it’s not your thing, but I like the opportunity to sneak in some extra protein to my daily intake and also make this smoothie a bit more filling. My favourite is the Naked Harvest Vanilla Pancake Batter flavour as it tastes delicious in this smoothie without having any graininess or unpleasant aftertaste.
Equipment and Tools
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Vitamix Blender – I don’t recommend an expensive product lightly but if you like smoothies or use a blender a lot then this is one of the best investments you can make. Having a high speed blender means your smoothie will blend up thick, smooth and creamy, in no time at all. Plus this particular model that I have is so easy to clean – I just love it.
Step-By-Step Instructions
This is a super quick and easy smoothie to make. Usually the longest part of a smoothie recipe is assembling and measuring all the ingredients but we don’t really have that many for this one!
Before getting started you’ll want to make sure you’ve prepped your mango and banana by peeling and cutting them into small pieces and placing them in an airtight container in the freezer overnight. Cutting the fruit up before freezing makes it easier on your blender, plus it’s easier to portion out.
Add all of your ingredients to the blender and blend on high until thick and creamy. This is supposed to be a thick smoothie so you may need to use the tamper to get things moving and breaking down in the blender. If you find it still too thick, then you can add a splash more dairy free milk.
If you decide not to freeze the mango or banana first, I recommend adding less milk as the consistency won’t be as thick.
Pour the smoothie into a glass and serve immediately while cold. Just LOOK at how insanely thick and creamy it is! This recipe is written to serve 1 but you can easily scale the recipe up depending on how many smoothies you want to make.
Additions
This mango smoothie is the perfect base recipe for you to get a bit creative and add in your favourite extras.
- Add chia seeds, flaxseeds or hemp seeds for extra protein and nutrients.
- Swap the banana for frozen berries or spinach.
- Add a tablespoon of peanut butter or almond butter.
- Skip the yoghurt and use extra dairy free milk instead.
- Make it sweeter with a little maple syrup, honey or pitted medjool dates.
Recipe FAQs
Yes you can, however freezing the mango helps create a thick, creamy texture. If using fresh mango, you may want to add a handful of ice cubes to chill and thicken the smoothie and try with a little less dairy free milk.
I prefer a thick, Greek-style dairy free yoghurt to give the smoothie a thick and creamy texture. Coconut, almond, or soy yoghurts are great choices. You can choose to use plain or a vanilla flavour and coconut yoghurt will also give it that extra tropical taste.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More Healthy Breakfast Ideas:
Matcha Chia Pudding
Vanilla Overnight Oats
Smashed Avocado on Toast
Homemade Granola Bars
Strawberry Yoghurt Parfait with Pistachio Granola
Dairy Free Mango Smoothie
Equipment
Ingredients
- 1 mango cut into cubes and frozen
- ½ medium banana frozen
- ⅓ cup greek-style dairy free yoghurt plain or vanilla flavour
- ½ cup dairy free milk such as oat milk, almond milk or soy milk
- 30 grams (1 scoop) plant-based vanilla flavoured protein powder optional
Instructions
- Add all the ingredients to a blender.
- Blend until smooth and creamy. This smoothie is quite thick so use a tamper if needed to get it going and if it’s still too thick, add a splash of extra dairy free milk and blend again until you reach your desired consistency.
- Pour the smoothie into a glass and serve immediately while cold.
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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