Dairy-free mango smoothie with lots of spinach! Everyone knows fruit smoothies are delicious and all, but the sole purpose of smoothies for me is to get more greens into my family’s diet! Adding vegetables to a smoothie is a great way to get a lot of your daily greens in one go.
Fresh or Frozen Fruit
Fresh mango would also be great in this recipe, but opting for frozen does make the prep a lot quicker. Frozen produce keeps much longer and there’s no peeling or chopping involved. Frozen fruit will produce a thicker smoothie while fresh will produce a thinner smoothie.
I prefer a combination of frozen and fresh fruit in smoothies. Using frozen means I’m much more likely to make a smoothie, because there’s no peeling, chopping, and less dirty dishes. Though, using all frozen produce can sometimes create more of a slushy texture. Frozen fruit (while in its frozen status) can be more bland than it’s fresh counterparts. So I prefer a combination of the two!
If you do use all fresh produce and you’re consuming right away, I recommend adding ice to chill the smoothie. If you’re not consuming right away, skip the ice cubes and chill your smoothie in the refrigerator. Depending on how juicy the fresh fruit is and how thin or thick you like your smoothies, you may need to decrease the amount of liquid. Also make sure to use ripe fresh fruit in your green smoothie, it will make it sweeter.
Adding Bananas to Smoothies
I prefer to use a very ripe (brown spotted) banana because it adds sweetness to the mango smoothie and helps to cover up the flavor from the greens. The banana even acts as a binder to create a creamier texture.
New to Adding Greens to Your Smoothie?
If you’re new to adding greens to your smoothie and not sure if you’d like it, start with spinach. It has a milder taste than kale and it’s easier to cover up with fruit. You can also try adding half the amount of greens, then over time slowly increase the amount as you get used to it.
- 1 cup of mango can be substituted with 1 cup pineapple, which helps with sweetness.
- Spinach can be substituted with kale, de-stem the kale, and tear it into bite-size pieces before adding to the smoothie.
- The water can be substituted with dairy-free milk, which will make it creamier.
How to Pick a Ripe Mango
Mangoes soften as they become ripe, so pick one that gives a little with a gentle squeeze. Not firm and not mushy.
Storing Green Smoothies
Store leftovers in an air-tight container with a lid in the refrigerator and consume within 24 hrs. I’m a big fan of reusing old peanut butter jars for all sorts of storage: overnight oats, freezing, meal prep, and even smoothies. Plus they come with a lid!
I hope you enjoy this dairy-free mango smoothie recipe!
More Dairy-Free Smoothie Recipes
- pineapple beet smoothie
- spinach pineapple banana smoothie
- chocolate banana smoothie
- carrot orange smoothie
- how to clean a blender quickly
Originally published on October 10, 2018, updated on August 4, 2021.Print
Simple dairy-free mango smoothie recipe with loads of fruit and spinach. It's easy to put together and ready in minutes.
- 2 cups frozen mango (or fresh)
- 2 cups fresh spinach or kale (de-stem kale and tear into bite-size pieces)
- 2 cups of water or dairy-free milk
- 1 very ripe banana
- Add everything to a blender and blend until smooth.
Add few ice cubes if you're using all fresh ingredients and consuming after blending.
Using all fresh ingredients (no frozen) will produce a thinner smoothie, try reducing the liquid for a thicker smoothie.
- Prep Time: 10 minutes
- Category: Breakfast, Snack
- Method: blender
- Cuisine: American
Keywords: green smoothie recipe for beginners, dairy free mango smoothie