I made a four-ingredient Kale Mango Smoothie that uses one surprising pantry swap to boost color and nutrients while keeping it vegan and dairy free.

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I love that this Mango Kale Smoothie tastes like a tropical cheat code but it’s actually good for you. I toss frozen mango chunks and packed kale leaves into my morning and somehow the mango sweetness hides the green so well you do a double take.

There’s a weirdly bold brightness that wakes me up faster than coffee some days, and it leaves this clean lightness that makes me want more, not a nap. Call it Vegan Mango Smoothie if you like, it’s the kind of small habit that keeps surprising me every single week.

Ingredients

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Mango: sweet, tropical, high in vitamin C and carbs, adds natural sweetness and bright flavor.
Kale: leafy, packed with fiber, vitamin K and iron, gives green earthiness and bulk.
Banana: creamy, starchy, supplies potassium, some protein and sweetness, thickens the smoothie.
Almond milk: light, low calorie, mostly water with protein, makes it smooth and dairy free.

Ingredient Quantities

1 1/2 cups frozen mango chunks (about 225 g)

2 cups packed kale leaves, stems removed

1 ripe banana, fresh or frozen

1 to 1 1/4 cups unsweetened almond milk (240 to 300 ml), or any plant milk you’ve got

How to Make this

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1. Rinse the kale and strip the stems off, then pack 2 cups of leaves, give them a rough chop if you want it easier on the blender.

2. Peel the banana and have 1 ripe one ready, frozen or fresh both work but frozen makes it creamier.

3. Measure out 1 1/2 cups frozen mango chunks (about 225 g) and keep them cold till you blend.

4. Pour 1 cup (240 ml) unsweetened almond milk into the blender first, this helps things move, you can use any plant milk though.

5. Add the chopped kale next, then the banana, then top with the frozen mango so the blades stay happy.

6. Start blending on low for a few seconds then crank to high, blend 30 to 60 seconds until totally smooth, stop and scrape down the sides if needed.

7. If it’s too thick add up to 1/4 cup more almond milk (so 1 1/4 cups total), blend again a few seconds until you like the texture.

8. Taste it, if your banana wasnt super sweet next time use a riper one, but for now just enjoy the natural sweetness, its perfect as is.

9. Pour into a glass and drink right away for best flavor and color, leftovers can go in a sealed jar in the fridge for up to 24 hours, shake before drinking.

10. Quick cleanup tip: rinse the blender right away with warm water, it makes cleaning so much easier.

Equipment Needed

1. Blender, preferably high-speed, for a totally smooth texture
2. Liquid measuring cup (1 cup / 240 ml) to pour the almond milk first
3. Dry measuring cup (1 1/2 cup) or a kitchen scale for the mango chunks
4. Cutting board for stripping stems and chopping kale
5. Sharp knife to chop the kale and trim stuff if needed
6. Colander or salad spinner to rinse and drain the kale
7. Rubber spatula to scrape the sides of the blender and get every drop out
8. Glass or sealed jar for serving or storing leftovers (shake before drinking)

FAQ

Q: Can I use fresh mango instead of frozen? A: Yes, you can, but the smoothie will be less thick and not as cold. Add a handful of ice or a frozen banana, or freeze mango slices for a few hours first to keep that creamy texture.

Q: How do I make it sweeter without sugar? A: Use a riper banana, add a Medjool date, or a splash of orange or pineapple juice. A little maple syrup or honey works too if you dont mind added sweetener.

Q: How do I make it thicker or thinner? A: For thicker, use less almond milk, add frozen banana, avocado, yogurt, or a spoon of chia seeds and wait a few minutes. For thinner, just pour in extra plant milk a tablespoon at a time till you like it.

Q: Can I swap kale for spinach or other greens? A: Yes spinach, Swiss chard or baby greens all work and taste milder. Use about the same volume or a bit more spinach if you want the same green boost. If your blender is weak, chop the kale or lightly steam it first.

Q: How long can I store the smoothie? A: Best drunk right away, but you can keep it in an airtight jar in the fridge up to 24 hours. It might separate, just shake or stir, or re-blend. Freeze portions in ice cube trays for about a month.

Q: Can I add protein or other boosters? A: Sure, add a scoop of protein powder, a tablespoon of nut butter, 1/4 cup Greek yogurt or silken tofu, or a spoon of hemp or flax seeds. Watch the liquid though, you might need a bit more almond milk.

Mango Kale Smoothie Recipe Substitutions and Variations

Mango: frozen pineapple chunks, frozen peaches or papaya all give the same tropical sweetness and blend smooth, or add extra banana for creaminess.
Kale: swap with packed spinach, baby spinach, or Swiss chard for a milder flavor, romaine works too if you want something very subtle.
Banana: use 1/2 avocado, 1/2 cup silken tofu, or a few more frozen mango pieces to keep the thick texture, or 1/4 cup oats for body without more fruit.
Unsweetened almond milk: any plant milk like oat, soy or coconut milk is fine, coconut water makes it lighter and dairy milk works if you don’t need it to be vegan.

Pro Tips

– Freeze the banana ahead of time and break it into chunks before you bag it, that way it blends crazy smooth and you dont need to add as much milk. If you only have a fresh banana toss in a couple ice cubes instead but use less or it can water the flavor down.

– Kale gets stringy in weak blenders, so either use baby kale or give the leaves a quick 20 or 30 second steam to soften them, or just rub them with a little lemon and your hands till they wilt a bit. Works way better than wrestling with fibre bits later.

– If your blender struggles, start by blending the softer stuff with a small splash of milk first till it’s fairly smooth, then add the frozen fruit and finish it up. Pulse a few times and scrape the sides, dont be shy to stop and check texture.

– Brighten the taste with tiny things that still feel natural, like a pinch of salt to make the sweetness pop or a squeeze of lime for freshness. Extra add-ins that wont mess the texture: a spoon of nut butter for creaminess, or a tablespoon of oats for thicker body.

Mango Kale Smoothie Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I made a four-ingredient Kale Mango Smoothie that uses one surprising pantry swap to boost color and nutrients while keeping it vegan and dairy free.

Servings

servings

Calories

167.5

kcal

Equipment: 1. Blender, preferably high-speed, for a totally smooth texture
2. Liquid measuring cup (1 cup / 240 ml) to pour the almond milk first
3. Dry measuring cup (1 1/2 cup) or a kitchen scale for the mango chunks
4. Cutting board for stripping stems and chopping kale
5. Sharp knife to chop the kale and trim stuff if needed
6. Colander or salad spinner to rinse and drain the kale
7. Rubber spatula to scrape the sides of the blender and get every drop out
8. Glass or sealed jar for serving or storing leftovers (shake before drinking)

Ingredients

1 1/2 cups frozen mango chunks (about 225 g)
2 cups packed kale leaves, stems removed
1 ripe banana, fresh or frozen
1 to 1 1/4 cups unsweetened almond milk (240 to 300 ml), or any plant milk you've got

Directions

Rinse the kale and strip the stems off, then pack 2 cups of leaves, give them a rough chop if you want it easier on the blender.
Peel the banana and have 1 ripe one ready, frozen or fresh both work but frozen makes it creamier.
Measure out 1 1/2 cups frozen mango chunks (about 225 g) and keep them cold till you blend.
Pour 1 cup (240 ml) unsweetened almond milk into the blender first, this helps things move, you can use any plant milk though.
Add the chopped kale next, then the banana, then top with the frozen mango so the blades stay happy.
Start blending on low for a few seconds then crank to high, blend 30 to 60 seconds until totally smooth, stop and scrape down the sides if needed.
If it’s too thick add up to 1/4 cup more almond milk (so 1 1/4 cups total), blend again a few seconds until you like the texture.
Taste it, if your banana wasnt super sweet next time use a riper one, but for now just enjoy the natural sweetness, its perfect as is.
Pour into a glass and drink right away for best flavor and color, leftovers can go in a sealed jar in the fridge for up to 24 hours, shake before drinking.
Quick cleanup tip: rinse the blender right away with warm water, it makes cleaning so much easier.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.