The secret is cardamom which pairs beautifully with mango and adds an exquisite aroma to this smoothie, along with 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 vegan mango lassi, 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 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 you’ll be making it over and over!
Better than biting into a juicy mango!
This smoothie is so delicious. Try it and you will agree it 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. So tasty and yet 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 this vegan mango smoothie recipe 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. Easy, 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. Everyone friendly. You can use any non-dairy milk of your choice (my preferences are soy milk or oat milk or cashew milk, which are full-bodied and create a very creamy texture) but any non-dairy 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.
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.
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.
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