This Mango Banana Smoothie is creamy, sweet, and unbelievably simple to make. It’s a wonderful Vegan and Paleo drink for kids and adults alike to enjoy for breakfast, a snack, or a sweet treat!
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.”
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!
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.
Optionally, choose one or more extra ingredients to add nutritional value and flavor! Any of these would work wonderfully in a Mango Banana Smoothie:
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:
- Make sure your fruit is ripe. Wash, peel, and dice the fruit into bite-sized pieces.
- 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.
- Freeze for 1 hour. Remove the baking sheet and use a spatula to loosen the pieces of fruit from the parchment paper.
- 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.
There are a lot of benefits to enjoying smoothies each day. Coconut milk is a great source of healthy fat. Fresh and frozen fruit offer vitamins, fiber, and of course, tons of tropical flavor!
Can I have smoothies during Whole30?
While the Whole30 team doesn’t recommend smoothies for satiety reasons, it’s possible there’s a place for smoothies during your Whole30.
When I was pregnant, cold smoothies were pretty much the only thing I could stomach in the morning and the only way I could get any fruits or vegetables in me. You can read more about appropriate smoothies during Whole30, if you’re interested.
I’d love to hear about your experience making this recipe!
Please leave a comment below or tag me on Instagram @cookathomemom.
Mango Banana Smoothie
- 2 cups diced mangoes, frozen about 2 mangos
- 2 cups diced bananas, frozen about 2 bananas
- 2 cups almond milk or milk of choice
- Add all ingredients to a high speed blender. Blend on high until smooth.
- Divide the smoothie among two glasses, and serve right away.