One of the things we love about the month of May is the abundance of mangoes in the produce section. Deliciously sweet and ripe mangoes grace the market, making a mango smoothie recipe like this one a seasonal drink we can’t get enough of.
While this mango smoothie may look green, we promise that there’s plenty of yummy mango flavor inside. In fact, the mangoes are so delicious that they mask the flavor of the fresh spinach that’s added to the smoothie. You get all the healthful benefits of spinach with all the sweet flavor of mangoes — a win-win if you ask us!
To make this mango smoothie recipe both vegan and dairy-free, we used almond milk to whip up our smoothie rather than dairy milk. You could also use cashew milk or pea milk as adequate, dairy-free alternatives for this recipe.
The one thing that you should note about this recipe is that it’s better if you can freeze your diced up mangoes ahead of time, rather than just add freshly cut mangoes in. The frozen quality of the mangoes lends an extra thickness and creaminess to the smoothie. If you’re in a bind, however, you can add a handful of ice to mimic a similar effect.
We suggest cutting up a bunch of mangoes and freezing them in ziplock bags alongside bags of frozen, cut-up bananas. This way, when you’re blending this mango smoothie, there’s no preparation for the recipe; you just have to toss all the ingredients into the blender and mix!
Cook time: 0 minutes
Prep time: 5 minutes
- 10 oz. chopped mangoes frozen
- 1 banana chopped (optional: frozen)
- 1 cup spinach
- 3/4 cup almond milk (or cashew milk/pea milk)
- Place all of the ingredients in a blender and blend until smooth and creamy. If your mangoes aren't frozen, add a handful of ice as well.
Recipe adapted from wellplated.com