The best tropical mango smoothie made with frozen fruit and topped with a swirl of fluffy soft coconut whipped cream and sweet crunchy granola. It's vegan, gluten-free, and easily made with just 5 ingredients.
This indulging mango smoothie is thick, creamy and super refreshing. The flavor combo of sweet and juicy mango with coconut cream, instantly transports you to a tropical paradise.
Mango is one of those tropical fruits that are fantastic whether they are eaten fresh or frozen. In general, all smoothies are best when made with frozen fruit. With frozen fruit, not only do you skip the hassle of peeling and cutting, you also achieve a more chilled and thicker consistency than you would with fresh fruit.
It's a fun summer treat for all ages. This mango smoothie is made with just 5 clean ingredients. To change it up for the kids, you can even skip the toppings and make yummy mango smoothie popsicles.
Only 5 Ingredients Smoothie
- Frozen Mangoes - You can purchase these at most grocery stores at the freezer aisle.
- Oat Milk - For a mild and creamy flavor without taking away from the mango.
- Maple Syrup - To add extra sweetness and balance the slight tang from the mango.
- Coconut Whip Cream - The one used in this recipe is from Trader Joe's. But you can also find non-dairy whipped creams from other brands like Reddi Wip. I urge you to try homemade vegan whipped cream with 5 simple ingredients; it's light, fluffy, and perfectly sweet.
- Granola - Toasted Coconut Granola from Trader Joe's.
How to make the best tropical mango smoothie (Step by Step)
Slightly thaw frozen mangoes for 10 minutes at room temperature.
Blend non-dairy milk, frozen mangoes and maple syrup till you achieve a lava-like consistency.
Pour into a glass or mason jar. Swirl over coconut whipped cream and garnish with granola before serving with a straw.
Quantity details are in the recipe card.
Substitution and Variations
There are endless ways to customize your mango smoothie by swapping or adding ingredients. Depending on what you add or subtract, just make sure to adjust your quantity for the right consistency.
Here are some great variations to alter your smoothie.
Fruits/greens- Some popular fruits to blend in with your frozen mango is banana, peach, orange, strawberry, kiwi, or avocado. Adding in some kale or spinach is a great way to get your intake on leafy greens.
Non-dairy milk - There are several options now days for a plant-based milk. I prefer oat milk or cashew milk for this mango smoothie recipe because it has the most neutral taste. If you like more creaminess, then go for soy, pea and/or coconut milk. If you're a fan of coco-nutty flavors, you can also use coconut water as an alternative to milk. Coconut yogurt is another great option to add more coconut flavor plus more creaminess.
Toppings - If you are not a fan of the coconut flavors, then there are other options for a plant-based whipped cream. However, if you prefer to opt out of the whipped cream, then go for it. I love serving this mango smoothie, minus the toppings, with spicy Indian dishes. The sweet compliments the spicy flavors and helps cool down the heat.
Sweetener - Don't be afraid to sub out the maple syrup for another sweetener of your choice. There are healthier options like monk fruit, stevia or just adding a banana to the mix.
To make this smoothie healthier, add flax seeds, chia seeds, ginger, or your choice of protein powder (vanilla flavor recommended). These options will turn this afternoon treat into a healthy breakfast smoothie.
If you love protein shakes, then also try my Vegan Strawberry Protein Shake.
How to make this into a mango smoothie bowl?
Smoothie bowl must be a thicker consistency than a smoothie. It must always be made with frozen fruits for the best results. For a mango smoothie bowl, start with little liquid base (about ¼th cup) and slowly increase as necessary. The goal is to achieve the same consistency as sorbet ice-cream.
Serve the mango smoothie in a bowl topped with: fresh berries, banana slices, nuts, dried fruits, coconut flakes, oats, healthy seeds (pepitas, chia seeds, flax seeds, hemp), or a drizzle of your favorite nut butter.
What's a good smoothie blender?
Any high-powered smoothie blender will work best to make a smoothie out of frozen fruits. They can be expensive, but they go a long way and are a great investment because most people use it daily. They are also great for several different uses other than making smoothies. Here are some suggested brands:
Want More Healthy Vegan Recipes?
- Vegan Strawberry Protein Shake
- Pickled Beet Salad with Clementine Orange
- Moong Masoor Dal (Instant Pot) - Lentil Soup
- Easy Crispy Baked Tofu
Best Tropical Mango Smoothie without Dairy
- 1 cup Non-dairy Oat Beverage or any non-dairy milk
- 2 cups Frozen Organic Mango Chunks
- ¼ cup Organic Maple Syrup
- Coconut Whipped Cream Topping optional
- Organic Toasted Coconut Granola optional
- Let the frozen mango chunks sit out for about 10 minutes at room temperature until they are soft and slightly thawed.
- Using a high-powered blender (I used Blendtec) layer the ingredients in the following order: non-dairy milk, frozen mangoes, and maple syrup. Blend them together until you achieve a lava-like consistency. The mixture must be smooth but it should still be thick enough to lump together when you pour it out of the blender.
- Serve mango shake in a mason jar or your preferred glass. Top it off generously with coconut whipped cream & garnish with toasted coconut granola.