This mango banana smoothie gives you a taste of the tropics.
With the floral flavors of mango, ripe banana, and vanilla soy milk, you’ll almost feel like you’re sitting at a beachside cabana – minus the sand between your toes.
Vegan & gluten-free.
Until I moved to California in my twenties, I’d never had a mango.
I’m not sure if they sold them at my local grocery store growing up, but I don’t recall seeing one.
But in California they’re prevalent. You can find them everywhere from roadside vendors to Thai restaurants to Disneyland.
Needless to say, mango makes some very convincing arguments. It didn’t take long for us to become fast friends.
One of the easiest ways to use mango is in a mango smoothie.
Mango banana smoothies are wonderfully creamy, thanks to frozen banana and mango.
The mouthfeel is so luxurious and full-bodied. But there’s not a drop of dairy. It’s totally vegan.
No matter the time of year, a mango banana smoothie feels transportive. I can almost feel the sun pouring down on my skin, as if I’m sitting on the beach.
This delicious dairy-free smoothie is a great breakfast, afternoon pick-me-up, or post-workout snack.
Here are the ingredients you will need to make this recipe.
Frozen mango: Bags of frozen mango are super convenient, because it’s already peeled & perfectly ripe.
Frozen banana: Frozen bananas add wonderful, full body & creamy texture to smoothies.
Simply peel & break up fresh bananas in chunks. Then put them into a container & freeze.
Ground flaxseed: Ground flaxseed adds a whippy viscosity to smoothies. Plus, it also contains omega 3 fatty acids.
(Remember to store ground flaxseed in the refrigerator.)
It can also be replaced with chia seeds. If you don’t have a high-speed blender, grind in a clean coffee grinder before adding to the blender.
Soy milk: Depending on your preferences, you can use vanilla or plain, sweetened or unsweetened.
Soy milk can be replaced with any other non-dairy milk you enjoy like cashew milk or almond milk.
Kale: To make this a green smoothie, add a leaf of kale with the rib removed.
You can replace the kale with a handful of spinach for a milder flavor.
Step by step instructions
Here’s how to make this recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.
Put the following into a high speed blender:
- Vanilla soy milk or your preferred non-dairy milk
- Ground flaxseed
- Frozen banana
- Frozen mango chunks
- A leaf of curly kale, if using
Blend until smooth.
Then pour the smoothie into two glasses and enjoy!
For a green smoothie
To turn a tropical mango banana smoothie into a green smoothie, add a leaf of kale, collards, or a handful of spinach.
The flavors of mango and banana are sweet and strong enough that a little kale doesn’t diminish that.
Plus, you’ll get the added benefits of vitamins A, C, and K that kale provides.
Make it your own
You can make this delicious smoothie your own by varying the ingredients, amounts, or serving method.
- Add the fresh or frozen fruit of your choice like peaches, strawberries, or pineapple
- Replace soy milk with almond milk, cashew milk, or coconut milk
- Replace some or all of the liquid with orange juice or pineapple juice
- Omit flaxseed or replace with chia seeds
- For more sweetness, add dates, agave syrup, or maple syrup
- Enjoy this in a mason jar as a drink or as the base of a smoothie bowl
More vegan smoothie recipes
Creamy mango banana smoothie
- ¾ cup vanilla soy milk or your preferred non-dairy milk
- 1 Tablespoon flaxseed ground
- 1 banana peeled and frozen in chunks
- ¾ cup mango frozen in chunks
- 1 leaf curly kale rib removed (Optional)
- Blend vanilla soy milk, ground flaxseed, frozen banana, and frozen mango in a high speed blender. If you'd like a green smoothie, add a leaf of curly kale to the blender as well. Make sure the rib has been removed from the leaf before blending. Blend until smooth.
- Pour into 2 small glasses & serve.
Content updated January 20, 2023. Originally posted October 1, 2012.