This super-creamy Mango Avocado Smoothie gives you tropical vibes from the comfort of your kitchen. This recipe has the perfect flavor balance—and trust me, it’s hard to get right.
Truth—I threw out my first two attempts at this smoothie, and that is saying something because I really hate to waste food. The avocado in this smoothie adds lots of healthy fats to the recipe, but this is a definitely a case of having too much of a good thing.
A smoothie that is too heavy on the avocado has a really unpleasant flavor and texture. After reducing the amount of avocado, and adding some pineapple to brighten it up even more, I landed on a recipe that is super tasty and packed with fruit.
And, this recipe is dairy-free, but you would never know that from the creamy texture.
Jump to:
🥗 Ingredients
- Mango: This recipe calls for fresh mango. Both regular and Ataulfo mangoes work great. You can also use frozen mango, so you can make this recipe any time of year. (If using frozen, you’ll need to add more liquid so it is not too thick.)
- Banana: Ripe bananas are my favorite for smoothies. Using a frozen one is fine too.
- Avocado: This recipe uses the flesh from about ½ of a ripe avocado, but do measure it out. Adding more than ¼ cup of avocado to the smoothie isn’t recommended. Again, frozen avocado can also be used.
- Pineapple: You can leave this out and add more mango instead, but I love the combination of these tropical flavors together.
- Lime Juice: You’ll need about one juicy lime for this recipe. Lemon juice would make a fine substitute.
- Ginger: You can leave this out if you like, but I love the extra flavor it adds.
- Coconut Water: This gives you the perfect flavor for this smoothie, but of course you can replace it with another liquid. Regular milk, nondairy milk, or coconut milk would work, or you could use pineapple juice (my 2nd choice!), orange juice, or apple juice.
🥣 Step-by-Step Instructions
Slice off both lobes of a mango (on opposite sides of the flat pit in the middle).
Press a mango lobe against the edge of a glass, so that the glass is between the mango peel and the flesh. Press down to remove the peel, and let the mango flesh slide into the glass. Repeat for the 2nd lobe, then chop the mango flesh.
Trim around the edges of the remaining mango and remove any more mango flesh that you can find. You should have about a cup of chopped mango.
Add chopped mango to a blender jar, then add ½ of a ripe banana, ¼ cup cubed avocado (from about ½ avocado), ½ cup frozen pineapple, 4 teaspoons lime juice, and 1 teaspoon minced fresh ginger. Pour in 8 ounces of cold coconut water.
Blend smoothie for about 30 seconds, or until smooth and creamy. Pour into two glasses, and garnish with lime slices.
🧐 Recipe FAQs for Mango Smoothie
I don’t really recommend making this in advance, or storing it for a while in the refrigerator. Both the banana and the avocado will oxidize so that the smoothie will turn a bit brown instead of that vibrant yellowish-orange. The best way to make a smoothie ahead of time is to prep all the ingredients, and keep them in the refrigerator or freezer until you’re ready to blend.
Yes, it is! This creamy smoothie is dairy-free, gluten-free, and vegan too, so it works for so many eaters.
👩🍳 Expert Tips
When you have extra ripe bananas that you don’t think you’ll eat before they turn black, peel them, cut them in half, and freeze them in freezer bags. This is a great way to always have bananas on-hand so you can throw them into smoothies as needed. Same goes for when you have extra avocados!
This recipe calls for a bunch of fresh fruit. As noted above, you can replace with frozen fruit. Just keep in mind that will result in a thicker smoothie, and you’ll need to add more liquid to compensate. Or, make this into smoothie bowls instead, adding more fresh fruit and some Nutty Granola on top.
Not sweet enough for you? Add in some honey or maple syrup if your mangoes are particularly tart.
Want to add some extra protein or dietary fiber to this smoothie? You could add some protein powder or blend in some Greek yogurt. Try adding hemp seeds or chia seeds as well, either blended in the smoothie or as a topping.
If you’re as excited as I am when mangoes hit the supermarket produce section in the spring, you are going to want to try some of my other favorite mango recipes. This Spicy Mango Dressing is simply delicious on both green and grain salads. This Mango Habanero Salsa is excellent with chips or over fish tacos.
And of course, mangoes are so delicious in dessert. I love this easy Mango Parfait, and of course sweet mango chunks make an excellent filling for these Mango Crêpes.
Looking for other non-dairy smoothie options? Check out my Strawberry Apple Smoothie or my Dairy-Free Strawberry Banana Smoothie next. Coconut water really is magic in smoothies! And, now that you know that a little avocado goes a long way, you can make more avocado smoothies that give you that great creamy texture without milk or yogurt. Try a green smoothie option by pairing avocado with spinach or kale too.
Other Delicious Smoothie Recipes
Now that I have a Nutribullet, I make smoothies all the time for both me and my kids. They are an easy way to prepare a healthy breakfast on the go or an afternoon snack. Here are some of our favorite recipes:
If you try this recipe, I would love to hear from you! Please rate this recipe and leave a comment below—your feedback is invaluable to me.
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📖 Recipe
Mango Avocado Smoothie
This super-creamy Mango Avocado Smoothie gives you tropical vibes from the comfort of your kitchen.
Ingredients
- 1 mango (about 1 cup mango cubes)
- ½ ripe banana
- ¼ cup cubed avocado (from about ½ avocado)
- ½ cup frozen pineapple
- 4 teaspoons lime juice (plus lime slices, to garnish)
- 1 teaspoon minced ginger
- 8 ounces cold coconut water
Instructions
- Slice off both lobes of a mango (on opposite sides of the flat pit in the middle).
- Press a mango lobe against the edge of a glass, so that the glass is between the mango peel and the flesh. Press down to remove the peel, and let the mango flesh slide into the glass.
- Repeat for the 2nd lobe, then chop the mango flesh.
- Trim around the edges of the remaining mango and remove any more mango flesh that you can find. You should have about a cup of chopped mango.
- Add chopped mango to a blender jar, then add banana, avocado, pineapple, lime juice, and ginger.
- Pour in coconut water.
- Blend smoothie for about 30 seconds, or until smooth and creamy.
- Pour into two glasses, and garnish with lime slices.
Notes
- When you have extra ripe bananas that you don’t think you’ll eat before they turn black, peel them, cut them in half, and freeze them in freezer bags. This is a great way to always have bananas on-hand so you can throw them into smoothies as needed. Same goes for when you have extra avocados!
- Replacing fresh fruit with frozen fruit will result in a thicker smoothie, and you’ll need to add more liquid to compensate.
- Not sweet enough for you? Add in some honey or maple syrup if your mangoes are particularly tart.
- Want to add some extra protein or dietary fiber to this smoothie? You could add some protein powder or blend in some Greek yogurt. Try adding hemp seeds or chia seeds as well, either blended in the smoothie or as a topping.
Recommended Products
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Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 241Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 131mgCarbohydrates: 53gFiber: 7gSugar: 43gProtein: 3g
Nutrition information is provided as a general reference for users courtesy of the online nutrition calculator Nutritionix.
Instagram Users: Now that you've made this recipe, tag me @vanillabeancuisine or #vanillabeancuisine because I’d love to see your results!
More About Molly
Cooking healthy(ish) meals with seasonal ingredients is my passion. Trained as a French pastry chef, I spent over 10 years as a personal chef. Here you'll find well-tested recipes that you and your family will love!
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