Mango Banana Smoothie – Vegan, Paleo

Why We Love It

Smoothies remind me of happy, easy mornings when my kids were toddlers and they’d fight over who got to push “start.”

Some of my favorites are my Strawberry Pineapple Smoothie and my Banana Coffee Smoothie (don’t worry, I don’t share the coffee one with my kids!).

And this Mango Banana Smoothie is one you’ll make again and again! It’s ultra creamy, bursting with sweet, tropical flavors, and it’s perfect to enjoy to breakfast or as an afternoon pick me up.

As a bonus, this mango banana smoothie is dairy free, and made with just three simple and clean ingredients, so it’s great for anyone following a Paleo or Vegan diet, too!

Recipe Ingredients

You only need THREE ingredients to make this absolutely fabulous, ultra creamy and dreamy smoothie!

• Mango, frozen.
• Banana, preferably frozen.
• Coconut Milk, or substitute any milk that you like. Cow’s milk, almond milk, or hemp milk are all fantastic choices, and you can substitute whichever one works best for you.

Note: To make the smoothie without milk, simply use 2 cups of orange juice or pineapple juice in place of the coconut milk.

Optional Ingredients

Optionally, choose one or more extra ingredients to add nutritional value and flavor! Any of these would work wonderfully in a Mango Banana Smoothie:

• Baby Spinach
• Frozen oranges
• Turmeric
• Ginger
• Avocado
• Chia Seeds
• Collagen Peptides (not Vegan)

Sometimes for an extra special treat we’ll top our smoothies with granola like Homemade Maple Pecan Granola or Chai Spice Granola.

How to Freeze Mango & Banana

You can buy store-bought bagged frozen fruit, or you can freeze your own! To freeze mango and banana, just follow these simple steps:

1. Make sure your fruit is ripe. Wash, peel, and dice the fruit into bite-sized pieces.
2. Lay the fruit pieces on a parchment lined baking sheet, spreading the pieces apart so they touch as little as possible. Set in the freezer.
3. Freeze for 1 hour. Remove the baking sheet and use a spatula to loosen the pieces of fruit from the parchment paper.
4. Transfer the fruit to a freezer ziplock bag, squeezing out as much air as possible, and freeze again. Use the frozen fruit within 2-4 months for best quality.

While you don’t have to use frozen fruit, it gives the smoothie a creamy, ice cream-like texture. Using fruit that isn’t frozen will give this a juicier texture.

Making the Smoothie

Once you have your ingredients ready, go ahead and add them to your blender. Cover it and turn to high, then blend until smooth.

Your smoothy will be creamy and dreamy and absolutely wonderful. Pour into two tall glasses, garnish with some slices of mango or banana, and serve with straws. Smoothies are best served right away.

How to store leftovers smoothie

Pour any leftover smoothie into a silicone ice cube tray, and set in the freezer overnight or until frozen solid. Next, remove the smoothie cubes and transfer them to a freezer bag.

Squeeze the air out of the bag, close it, and store in the freezer for up to 2 months. Whenever you make another smoothie, add a few smoothie cubes to the blender for extra flavor.