Creamy Mango Smoothie (No Yogurt)
This dairy-free mango smoothie uses frozen mango and full-fat coconut milk to achieve an ultra-creamy, thick texture without any yogurt. It's naturally sweet, vegan, and ready in under 5 minutes.
Equipment
- High-powered blender - such as a Vitamix or Ninja
- Measuring cups and spoons
- Cutting board and knife - for slicing the banana
- Tall serving glasses
- Reusable smoothie straws
- Citrus juicer - if using fresh orange juice (optional)
- Wide shallow bowl - for smoothie bowl presentation (optional)
Ingredients
- 2 cups frozen mango chunks - 300g
- 1 ripe banana - peeled and sliced (fresh or frozen)
- 0.5 cup full-fat coconut milk - 120ml
- 0.5 cup orange juice - 120ml (freshly squeezed or store-bought)
- 1 tablespoon honey or maple syrup - optional, adjust to taste
- 0.5 teaspoon fresh lime juice
- ground ginger - pinch, optional for a warm kick
- shredded coconut - for garnish (optional)
- fresh mango slices - for garnish (optional)
- sliced lime - for garnish (optional)
- granola - for smoothie bowl topping (optional)
- chia seeds - for smoothie bowl topping (optional)
Instructions
- Peel and slice the ripe banana. Measure out frozen mango, coconut milk, and orange juice.
- Pour the orange juice, coconut milk, and lime juice into the blender first. Adding liquid before frozen fruit helps the blender process more efficiently.
- Add the frozen mango chunks, sliced banana, and ground ginger (if using) on top of the liquids.
- Drizzle in honey or maple syrup if you prefer a sweeter smoothie, starting with 1 tablespoon.
- Secure the lid and blend on low for 10 seconds to break up frozen fruit, then increase to high and blend for 45-60 seconds until completely smooth and creamy.
- Taste the smoothie and adjust sweetness or thickness. Add more honey, orange juice, or frozen mango as needed and blend briefly.
- Pour immediately into tall glasses. Garnish with fresh mango, shredded coconut, or lime slices. Serve right away for the best texture.
Notes
- Make it thicker: Use extra frozen mango (2.5 cups/375g), a frozen banana, or reduce liquid by 1/4 cup. For a spoonable smoothie bowl, use just 1/3 cup coconut milk.
- Make it thinner: Add an extra splash of orange juice or coconut milk and blend again.
- Fresh mango substitution: Freeze fresh mango for at least 4 hours in advance, or add 1 cup of ice and reduce juice slightly (expect a thinner texture).
- Coconut milk alternatives: Oat milk, cashew milk, or almond milk work. For best creaminess, use oat milk and add an extra 1/4 cup frozen mango.
- No orange juice? Use pineapple juice or a splash of water with extra lime juice.
- Storage: Refrigerate in an airtight jar for up to 24 hours. Shake or re-blend before serving (texture will thin as it sits).
- Freezer prep: Freeze leftover smoothie in ice cube trays for up to 3 months. Blend cubes with orange juice to reconstitute.
- Meal prep: Pre-portion frozen mango, banana, and add-ins into freezer bags. When ready, just add liquids and blend.
- Kid-friendly: Omit ginger for young children. For toddlers, thin with extra orange juice for easier drinking.
- Protein boost: Add a scoop of vanilla or unflavored protein powder before blending.