This mango smoothie is quick and easy to throw together for breakfast or snack, and it happens to be vegan and dairy free. We are omnivores, but my whole family loves this mango smoothie simply because it is delicious.
This recipe makes a pretty thick consistency. So you could use it for a drinkable smoothie, or a mango smoothie bowl.
My ingredient lineup is very simple: mango, banana, raw pumpkin seeds and almond milk. That’s it!
Only 4 ingredients! And it gives the best flavor and creamy consistency, without any yogurt or dairy. Yum!😍👌🏻
I love using pumpkin seeds to provide some protein and some healthy fats. It helps the smoothie have more sticking power, while still being totally plant-based. Be sure you use raw unsalted ones.
This recipe can make two snack sized servings, or one big meal-sized serving.
How to make a mango smoothie – tips
What blender is best?
Nothing works better than a high powered blender, and Vitamix is the best I have ever used. You could still make this smoothie in other blenders, but you may need to add more liquid to help things blend.
Also, side note, I am using these glass Hummingbird reusable straws. I just bought them recently, and I am loving them!
Is fresh or frozen mango best?
I would recommend using a combination of frozen and fresh fruit for best consistency. I wrote the recipe to use frozen mango and fresh banana. But! You could also do the reverse. If you use fresh mango, use frozen banana. I do not like using ice in smoothies because it tends to water down the taste.
I would not recommend using all frozen fruit, especially if you are not using a high powered blender. The blender will have a hard time, and you would likely have to add a lot more liquid to even get it to blend, which will water down the taste.
Can I add yogurt?
Yes! I don’t think it needs it. If you prefer, though, you can add dairy or plant-based yogurt of your choice. I would recommend about 1/2 cup. You can always taste it, add more and blend again to combine.
Can I add sweetener?
I have never had to use any additional sweetener in this recipe, and I love that. The bananas and mango are very sweet as they are. However, if you taste and want more sweetness, you can add some agave, honey or sweetener of your choice.
How do I make the mango smoothie thinner or thicker?
The amounts in the recipe make a pretty thick smoothie. So I would definitely start with the 3/4 cup of almond milk to start with. If you do want to make it thicker (not likely), you can add a few more chunks of frozen mango and re-blend until smooth.
To thin out the smoothie, add a bit more almond milk, a little at a time. Even a couple tablespoons will thin it out a bit. You can always add more, but you can’t take it back out.
Mango Smoothie Recipe
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This mango smoothie is quick and easy to throw together for breakfast or snack, and it happens to be vegan and dairy free.
- 2 cups frozen mango (mine weighed 9.7 ounces on food scale)
- 1 banana (peeled)
- 1/4 cup pumpkin seeds (raw, unsalted)
- 3/4 cup almond milk (or other milk of choice)
Add all ingredients to the blender, and put the lid on.
Blend in a high powered blender until smooth. Note: I am using a Vitamix, and I did use my tamper.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
Recipe makes two snack-sized smoothies, or one meal-sized smoothie. The nutrition information shown is for 2 servings.
This recipe makes a thicker consistency, and it can also be used to make a mango smoothie bowl.