Vegan Mango Smoothie
A creamy vegan mango smoothie made with frozen mango, banana, and unsweetened soy milk. About 200 calories per serving, no added sugar, ready in 5 minutes.
Ingredients
For 2 Servings (Two 12 oz Glasses)
- 2 cups frozen mango chunks 320 g / 11 oz
- 1 medium ripe banana peeled and broken into pieces (about 120 g / 4 oz)
- 1 1/2 cups unsweetened soy milk 360 ml / 12 fl oz; or almond, oat, or coconut milk
- 1 tablespoon fresh lime juice 15 ml
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon fresh ginger grated (optional, brightens the flavor)
- 1 tablespoon maple syrup optional, only if your mango is not fully ripe (15 ml)
- 4 to 6 ice cubes if you like it colder
Optional Boosters
- 1 tablespoon ground flaxseed for extra fiber and omega-3 7 g
- 1 tablespoon almond butter for extra fat protein, and staying power (16 g)
- 1 scoop plant-based vanilla protein powder for a 20+ g protein version 20 g
- 1/2 cup fresh spinach blended in first (turns the color to sunset orange with no strong flavor)
Instructions
- Add the plant milk to your blender first. This helps the blades catch the frozen mango without stalling.
- Add the banana pieces, then the frozen mango on top. Add lime juice, vanilla, and optional ginger.
- Blend on low for 15 seconds to break up the fruit, then increase to high for 30 to 45 seconds until the smoothie is thick and smooth. Scrape down the sides once if needed.
- Taste. If your mango was underripe, blend in the optional maple syrup. If the drink is too thick, add a splash more plant milk.
- Pour into two chilled glasses. Top with a sprinkle of shredded coconut, a lime wedge, or a few extra frozen mango cubes. Serve immediately.
Nutrition
Serving: 1glass (about 12 oz)Calories: 200kcalCarbohydrates: 40gProtein: 6gFat: 3gSodium: 65mgFiber: 4gSugar: 28g
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