Mango Smoothie Recipe

A mango smoothie recipe made with almond milk, Greek yogurt, and tropical fruits. This cheerful mango banana smoothie is like sunshine in a glass! Easily made vegan and dairy free with a few simple substitutions.

Why Make This Mango Smoothie Recipe?

As far as fruit-based recipes go, I’ll admit that mango isn’t always my top choice. However, I do enjoy using this juicy, vibrantly colored fruit in savory dishes, or adding it to creamy desserts like mango ice cream. It also makes a sweet addition to milkshakes and smoothies.

From start to finish, my mango smoothie only requires about five minutes of prep time, and it’s easy to make dairy-free, nut-free, and vegan with a few simple substitutions. Featuring cubed mango (fresh or frozen both work!) along with frozen banana, unsweetened coconut, Greek yogurt, and your favorite plant-based milk, this mango smoothie is creamy and frothy, with tropical flavors that remind me of summer beach days and island getaways.

Mango Smoothie Ingredients

To make this mango smoothie, start by gathering the following:

• Almond Milk – I developed this recipe with unsweetened almond milk. You can use sweetened almond milk for a sweeter smoothie, or reach for your favorite plant milk, such as oat, coconut, or soy.
• Yogurt – Plain Greek yogurt or vanilla yogurt both work nicely in this recipe. Or, replace with vegan yogurt to make this smoothie vegan and dairy-free.
• Mango – You can make this smoothie with fresh mango, frozen mango, or a combination of the two. (And if you have some left over, save it to make my mango ice cream recipe!)

• Banana – You’ll need one medium-to-large banana, peeled and frozen.
• Coconut – I used about 3 tablespoons of unsweetened shredded coconut, plus some extra to garnish. Replace it with sweetened shredded coconut for a sweeter smoothie.
• Vanilla – Good-quality vanilla bean paste adds a vanilla note (and pretty vanilla bean speckles!) You can use vanilla extract or the scrapings of one vanilla pod, or skip the vanilla bean paste and make your smoothie with vanilla almond milk instead.

Substitutions and Variations

I developed this smoothie recipe with unsweetened almond milk, but feel free to substitute your favorite plant-based milk (I think coconut milk would be especially nice!) or use traditional whole milk if you’re not worried about keeping things vegan or dairy-free.

Because bananas are naturally sweet, I haven’t added any extra sweeteners. If you prefer a sweeter beverage, try adding honey, agave nectar, date syrup, or coconut sugar. Or, replace the unsweetened shredded coconut with sweetened instead.

It’s also easy to adjust this recipe to fit various dietary requirements:

• To make it dairy free and vegan: Replace the plain Greek yogurt with vegan yogurt.
• To make it nut free: Instead of almond milk, use oat milk or traditional cow’s milk.

Garnishing Your Mango Banana Smoothie

I love this mango smoothie in its simplest form for breakfast, but it’s also fun to garnish and serve as a special treat. Some of my favorite embellishments include:

• Pieces of crushed, freeze-dried mango or freeze-dried banana
• Whipped cream (or coconut whipped cream for a vegan/dairy-free option)
• Unsweetened shredded coconut, or toasted coconut (for tips on toasting coconut, see my Oreo truffles recipe)
• Chopped walnuts or sliced almonds

I served my mango smoothies with these orange-and-white-striped straws, for a colorful finishing touch!

Make-Ahead and Storage Suggestions

This mango smoothie only requires about five minutes of prep time. Because it’s creamiest right after blending, I suggest waiting until you’re ready to serve to prepare this smoothie.

Other smoothie recipes you might enjoy:

Pumpkin Smoothie
Date Smoothie
Berry Smoothie Bowl

And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!

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