How to Make a Mango Smoothie

5 from 1 vote

You'll catch me sippin' on this mango smoothie all summer long - it's creamy, refreshing, sweet, and so satisfying. Unlike other mango smoothies, this recipe uses coconut milk which gives this smoothie a luscious creaminess and tropical twist. I'll give you tips on what's the best mango to use and how to boost the protein content in this smoothie. Find a buddy to share this smoothie with because this recipe makes two servings (or savor it all for yourself *wink*).

Prep Time5

Total Time5

Course: Breakfast, Snack

Diet:

Servings: smoothies

Calories: 290kcal

Author: Allie Petersen

Equipment

High speed blender

Ingredients

2 cups frozen mango (or 2 fresh mangoes*)
1 medium frozen banana
1/2 cup full-fat coconut milk (from a can, mixed well) see below for substitutions
1/2-1 cup water
1 tbsp maple syrup or honey optional
fresh mango cubes for garnish optional

Instructions

In a high-speed blender or regular blender, add all your ingredients (start with 1/2 cup of coconut milk). Blend until smooth, stopping if needed to mix. Alternatively, use a tamper to help blend the ingredients. Add more coconut milk or water if needed to reach desired consistency.
Pour into 2 glasses and top with fresh mango for a pretty garnish. Enjoy right away!

Notes

What type of mango should I use? You may see a few varieties of mango at the store. The most common one is called “Tommy Atkins”. You may see some smaller varieties like the Honey (Ataulfo) which is a vibrant yellow. For this recipe, I recommend going with the most common variety, Tommy Atkins, as they are the largest and most readily available. You can go with the Honey mango, but you will need to double the number of mangos because they are half the size of the Tommy Atkins (so you will need 4 total Honey mangos).

Coconut milk - Make sure to use canned full-fat coconut milk (NOT the one from the carton). Give it a good shake/stir before using.

Other additions:

Protein boost:
- Yogurt - Add a Greek yogurt (you can find df Greek yogurt)
- Use soy milk instead of water (it has 8g protein per cup)
- Hemp seeds – 10g protein per 3 tbsp and a nutty finish
- Silken tofu – Mild in flavor, ultra-creamy texture, 8–10g protein per 1/2 cup
- Vanilla protein powder - Be careful because this can add a lot of sweetness if your protein powder is sweet. Try just adding half a scoop and adjust based on taste. I love Orgain Vanilla Protein Powder for a plant-based option.

Substitutions:

Coconut milk adds an incredible creaminess to this smoothie, but if you could substitute this with another non-dairy milk such as soy (my personal fave - high in protein!) I recommend substituting the 1/2 cup coconut milk + 1/2 cup of water with 1 cup of non-dairy milk. Add more as needed for desired consistency.
Sweetener: This smoothie is already naturally sweet thanks to the mango so the sweetener addition is optional. You can use maple syrup, honey, or omit it completely.

Nutrition