Take the edge off summer with a tall, refreshing, DIVINE vegan mango smoothie!
If the idea of sipping a smooth, creamy, sweet mango straight out of a glass makes your mouth water, you must try this vegan mango smoothie. It is so delicious and all you need to make it are five ingredients and five minutes. The secret is cardamom which pairs beautifully with mango and adds an exquisite aroma to this smoothie, and a hint of vanilla. Drink on its own or serve topped with vegan vanilla ice cream for an extra special treat.
Summers are made for mangoes, and I can’t wait each year to make delicious mango treats like these vegan mango cupcakes, vegan mango cake, vegan mango kulfi and vegan mango bread.
This vegan mango smoothie captures all the delicious flavor of the season in one glass with just five ingredients.
Like most Indians and Indian-born, mangoes are, unequivocally, my favorite fruit. I know there are some people out there who, inexplicably, do not like mangoes, but that’s perhaps because they’ve never eaten an Indian mango: ripe, richly aromatic, brilliantly gold, and so succulent that the juice drips down your hands as you bite into it.
I use canned Indian alphonso mangoes for this smoothie recipe, which are easily available at Indian stores and online (I’ll add an affiliate link in the recipe card although you’d almost certainly get a better deal at an Indian store). You can also use fresh champagne mangoes or sweet frozen mangoes to make this smoothie. Try it, and it’s sure to become one of your favorite smoothie recipes!
Why you’ll love this vegan mango smoothie
- It’s better than biting into a ripe, juicy mango. Try it and you will agree this vegan mango smoothie is one of the best smoothies you’ve ever tasted. It has all the deliciousness of a mango, and it’s even better with the aroma of cardamom and the smoothness of vanilla.
- It’s so tasty and yet it’s incredibly healthy too. Mangoes are nutritional stars, with tons of beta carotene and vitamins B, C and K. They are also excellent sources of potassium and magnesium and are important for protecting heart health and digestive health. You can use a protein-rich nondairy milk, like vanilla soymilk, in this recipe to get a truly healthy drink. To keep it free of more added sugar (the Indian mango puree does sometimes have sugar added to it), you can either skip the sugar or add stevia or erythritol or another sweetener. Some recipes use frozen banana for added sweetness but I don’t like bananas in the mango smoothie because they interfere with the flavor of the mango.
- It is so, so easy to make, you can make it in five minutes. This is a foolproof recipe and a wonderful drink or dessert to serve to a crowd, because it’s so easy to make. Top it with vegan vanilla ice cream for an outstanding dessert. To make it extra special, top with almond slivers or pumpkin seeds.
- It is everyone friendly. You can use any nondairy milk of your choice (my preferences are soymilk or oat milk or cashew milk, which are full-bodied and create a very creamy texture) but any nondairy milk would work quite well. The recipe is gluten-free and nut-free. Use a keto-friendly sweetener if eating low on the carb scale.
Ingredients
- 2 cups mango puree. I use tinned or canned alphonso mango puree that I buy at the Indian store. If you have access to fresh, sweet mangoes use those instead. You can also use 2 cups of pureed frozen mangoes.
- 3 cups nondairy milk. I usually use soymilk or oat milk in this recipe because they are full-bodied and make a very creamy shake. However, most nondairy milks would work here, so take your pick.
- 2 tablespoons sugar. You can skip the sugar if the puree is already sweetened, or add more if you like a sweeter shake. Sweeteners like stevia and erythitol work just as well in this vegan mango smoothie recipe.
- ½ to 1 teaspoon ground cardamom. I like lots of cardamom in this smoothie but this is a strong flavor so start with ½ teaspoon and add more after tasting.
- 1 teaspoon pure vanilla extract. I love the smoothness a smidge of vanilla brings to this smoothie. You can skip it but I recommend it highly.
How to make vegan mango smoothie
- Place all ingredients in a blender.
- Blend for a minute, then carefully open the fill cap and let it blend for another 30 seconds or so to let some air incorporate into the smoothie, making it light and fluffy.
- Pour into glasses and serve! If you’re serving this as a dessert top with vegan whipped cream or vegan vanilla ice cream.
Frequently asked questions
Both are fine. Puree the fruit and measure out two cups. You might need to tweak the quantity of sugar in the recipe depending on how sweet the mangoes are.
Almond milk is fine, but I don’t recommend it if you want a creamy mango smoothie because almond milk thinner in consistency. Soy milk, oat milk and cashew milk would work best in this smoothie. You can also use coconut milk. I am not crazy about pairing the coconut flavor with mango in this smoothie, but if you don’t mind it go ahead and use coconut milk.
Certainly, but keep in mind that other fruit would dilute the mango flavor. Some cooks add banana to the smoothie for sweetness, but I don’t love the taste.
The smoothie has 122 calories, four grams of protein and 2 grams of fiber in each serving. There are also good quantities of calcium and vitamins A and C as well as potassium. You can control the quanitity of sugar or use a sugar-free sweetener of your choice.
Adding yogurt to this recipe would result in a completely different drink–a mango lassi. That’s delicious too and you can check out my vegan mango lassi recipe here.
Storage instructions
You don’t really need make-ahead instructions for this recipe, which takes all of five minutes to whip up. But if you do have leftovers, here’s how you can store them.
- Refrigerate: Place the smoothie in a covered glass or container and refrigerate for up to two days.
- Freeze: Freeze the smoothie in an airtight container. Defrost and quickly run through the blender before serving.
Related recipes
Vegan Mango Smoothie
This vegan mango smoothie is so fresh and delicious and all you need to make it are five ingredients and five minutes. The secret is cardamom which pairs beautifully with mango and adds an exquisite aroma to this smoothie, and a hint of vanilla. Drink on its own or serve topped with vegan vanilla ice cream for an extra special treat.
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Servings: 6 servings
Calories: 122kcal
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Instructions
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Place all ingredients in a blender.
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Blend for a minute, then carefully open the fill cap and let it blend for another 30 seconds or so to let some air incorporate into the smoothie, making it light and fluffy.
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Pour into glasses and serve! If you’re serving this as a dessert top with vegan whipped cream or vegan vanilla ice cream.
Recipe notes
- Add a few ice cubes to the blender if you like but make sure it doesn’t dilute the smoothie.
- I recommend a full-bodied non dairy milk like soy milk, oat milk or cashew milk for this recipe because they will make a very creamy shake.
- You can cut out the sugar altogether if the mango puree is quite sweet, or you might need more if you use fresh or frozen mangoes that are not too sweet. Taste and tweak the quantity of sugar as needed.
- Add half a teaspoon of cardamom first, taste, and add the whole teaspoon if needed.
Storage instructions:
- Refrigerate: Place the smoothie in a covered glass or container and refrigerate for up to two days.
- Freeze: Freeze the smoothie in an airtight container. Defrost and quickly run through the blender before serving.
Nutrition
Serving: 1serving | Calories: 122kcal | Carbohydrates: 21g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 60mg | Potassium: 312mg | Fiber: 2g | Sugar: 19g | Vitamin A: 1383IU | Vitamin C: 39mg | Calcium: 175mg | Iron: 1mg
