Only 4 ingredients are needed for this creamy mango avocado smoothie, but it packs some serious health benefits. Each glass is bursting with refreshing, tropical flavors just dying to be enjoyed by you!
Well, what are you waiting for? Let’s get blending!
Who doesn’t love smoothies? They’re such a great way to load up on nutrients while keeping you light on your feet.
We like smoothies so much, we decided to skip the Canadian winter weather and move to Mexico. Just kidding (well, not really).
Before you get to the goods, we think it’s important to know how your food came to be. If that’s not your thing, use our “jump-to” links to skip on down!
For hundreds of years, pure fruit drinks have been enjoyed by South and Latin Americans. But in the US, smoothie making began when the blender was invented in the ’30’s (thanks, Steve Paplawski).
Nowadays, there are millions of smoothie recipes around the world with varying lengths of ingredient lists. In the spirit of keeping things simple and budget-friendly, we went with a short list (you’re welcome).
You’ll absolutely love what happens when mango and avocado are blended up together. Things get reeeeeal creamy and smooth. Are you sold yet?
This mango avocado smoothie is vegan, gluten-free, and packed with vitamins and minerals. You can also customize it however you want. Want a post-workout shake? Add in a scoop of your favorite protein powder!
Need to hide some greens from your kids? This combination easily masks the flavor of spinach.
Alright, alright. Time to eat already!
🍲 Key ingredients
For a complete ingredient list and step-by-step guide, scroll down to our recipe card.
Taste: the ripe flesh of a mango can range from fibrous to the consistency of butter (mmm…ataulfo mangoes). They have a sweet, floral flavor that’s perfect for creating a delicate, creamy smoothie consistency.
Health: a cup of mangoes contains roughly 70% of your daily vitamin C needs. Pro tip: eat vitamin C containing foods with iron-rich foods (or your supplement) to increase the absorption rate of iron.
Taste: described by many as “butter-like,” avocado has a fresh, earthy, and almost nutty flavor profile.
Health: don’t be afraid of the fat content in avocado! It’s an extremely healthy, monounsaturated variety (huh?). Yes, this type of fat is actually heart-healthy because it’s been shown to lower inflammatory markers.
Taste: although possible, we don’t use canned coconut milk in this recipe since it’s already quite creamy. Use the readily drinkable brands like Silk for a subtle richness with a smooth finish (perfect for an extra tropical smoothie).
Health: coconut milk is full of electrolytes, which are important for fuelling your heart and brain. We recommend opting for an enriched coconut milk, which contains extra vitamins like D and B-12.
Taste: agave is sweeter than sugar, but has a more neutral flavor than honey. We think it pairs just right with the rest of this tropical smoothie.
Fun fact: agave syrup (nectar is more of a marketing term) is made from fluid inside the blue agave plant (the same one used to make tequila). It’s processed like this: extract fluid, filter the juice, heat the juice into fructose, concentrate liquid into syrup. Voila!
If you have questions about this mango avocado smoothie recipe, don’t forget to check out our FAQ section at the bottom of this post.
Step 1: add the coconut milk to your blender followed by avocado. Make sure you put the liquid in first to make it easier on your blender!
Step 2: add in the frozen mango chunks and agave. Blend everything on high until you achieve a thick, creamy smoothie consistency (see below).
Step 3: divide your smoothie between 2 glasses and sprinkle some goji berries on top. Enjoy!
It’s best to drink this mango avocado smoothie immediately, so we wouldn’t recommend storing it for later. Since there are only 4 ingredients, we don’t think it’s necessary to prep anything ahead of time.
💭 Budget tips
We think everyone should be able to eat better for less, so here are a few tricks to make this recipe even more affordable:
- Add more ice in place of some of the avocado.
- Make sure to buy your mangoes frozen.
- Don’t add in as much agave, or skip it altogether.
- Use half water, half coconut milk.
🍴 Tasting notes
We know what you’ll be having for breakfast tomorrow. This mango avocado smoothie is:
If you try this recipe out, please rate it and leave us a comment below! Want to stay up-to-date with new recipes? Subscribe to our newsletter or connect with Broke Bank Vegan on social media. Happy eating!
Creamy Mango Avocado Smoothie
- Blender or food processor
- 1 ½ cups coconut milk ($0.88)
- 1 ripe avocado ($0.17)
- 2 cups frozen mango chunks ($1.37)
- 3 tbsp agave syrup ($0.38)
- Dried goji berries
- Add the coconut milk into your blender first followed by avocado, frozen mango chunks, and agave.
- Blend on high until you achieve a thick, creamy smoothie consistency.
- Divide between 2 glasses, and sprinkle some dried goji berries on top. Enjoy!
- Add in a few ice cubes or some vegan vanilla yogurt if you want to make this smoothie even thicker.
- Add more or less agave depending on your preference for sweetness.
- Optional ingredients are not reflected in the price or calories of our recipes.
- Nutritional information is a rough estimate.
- Recipe cost calculations are based on ingredients local to us and may vary from recipe-to-recipe. We currently live in Mexico, which is why our avocado price is low.
- All prices are in USD.
♻️ Similar recipes
For more breakfast ideas, check out our:
- Creamy green smoothie if you want a quick, delicious way to get your greens in.
- Strawberries and cream overnight oats to speed up your morning routine without sacrificing taste.
- Mexican oatmeal for an impossibly delicious way to start your day with just 5 ingredients!
- Spanish omelette if you want a perfectly seasoned vegan Spanish breakfast loaded with potatoes.
If you still want to make this smoothie extra creamy, try replacing the avocado with frozen banana for a cheaper alternative (depending on where you live).
We don’t recommend freezing this smoothie, but we don’t think you should waste food either! If you need to, freeze the leftovers in an airtight container.
When you are ready to eat it again, break it into chunks before adding it to your blender with a little more liquid to blend.
You can use any sweetener you’d like in this recipe. However, just keep in mind honey is not considered vegan. Agave is cheap, has some health benefits, and is neutral in flavor.