• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About
  • FAQ
  • Contact
  • Join the Hangry Crew!
  • Navigation Menu: Social Icons

    • Instagram
    • Pinterest
The Hangry Chickpea
menu icon
go to homepage
search icon
Homepage link
  • Summer Recipes
  • Recipes
  • Join the Hangry Crew!
  • About
  • FAQ
  • Contact
    • Instagram
    • Pinterest
  • ×

    The Hangry Chickpea » Smoothies » Mango Avocado Smoothie

    Mango Avocado Smoothie

    Published: May 10, 2022 by Eliza

    Jump to Recipe·Print Recipe

    This simple mango avocado smoothie is creamy, nutty and perfect for busy mornings! It's a quick smoothie that makes a perfect base for your favorite protein powder too.

    creamy top of mango avocado smoothie with a metal straw

    As a self-proclaimed smoothie queen, y'all know I like to keep my smoothie game interesting. I'm excited to add this versatile breakfast to the rotation.

    It's inspired by my green spirulina smoothie and this creamy acai bowl. Want more smoothies? I've got ya covered...check these out!

    • Peanut butter banana smoothie bowl
    • Thick berry smoothie bowl
    • Strawberry mango smoothie
    Jump to:
    • Ingredients
    • Instructions
    • Substitutions & Variations
    • Equipment
    • Storage
    • Frequently asked questions
    • Top tip
    • Related recipes
    • Mango Avocado Smoothie
    • Food safety

    Ingredients

    These ingredients are crazy simple!

    ingredients in glass bowls - avocado, frozen mango chunks, peanut butter, coconut milk and frozen banana halves.
    • half a ripe avocado makes the creamiest, dreamiest smoothie! To speed up ripening, place avocado in a paper bag with bananas for up to 48 hours. 24 hours is usually enough.
    • frozen mango chunks for creaminess
    • peanut butter for protein and nuttiness
    • coconut milk so the smoothie blends
    • frozen bananas - pro tip: always buy extra bananas at the store, then peel and freeze the extras when they're perfectly ripe! They'll keep in the freezer for a couple months.

    Optional:

    • vanilla extract if you're feeling fancy
    • protein powder like spirulina. Most flavors pair well with this smoothie - vanilla, chocolate, even strawberry!

    See recipe card for quantities.

    Instructions

    First, load the blender with frozen bananas, mango chunks, avocado and peanut butter.

    personal blender cup filled with frozen banana, mango chunks, peanut butter and half an avocado.

    Next, add coconut milk until it nearly covers the other ingredients. Blend right away so the fruit doesn't stick together!

    personal blender filled ¾ of the way with coconut milk.

    Hint: personal blenders are great, but often require a bit more liquid. If you want a thicker smoothie bowl, fill the blender halfway, or double the recipe and use a more powerful blender, like a Vitamix (more on that below).

    Substitutions & Variations

    This mango avocado smoothie is vegan, dairy-free, gluten-free and can be nut-free!

    • Peanut butter - replace with almond butter or sunflower seed butter if desired
    • Coconut milk - substitute for whatever plant milk you like!
    • Avocado - you can omit, but the smoothie won't be as creamy. Add a little extra frozen mango.

    Feel free to add your favorite protein powder to this smoothie or check out this green spirulina smoothie!

    Equipment

    This recipe was written for a personal blender (like a NutriBullet). If you're using a standard or professional blender, I recommend doubling the recipe so everything blends well.

    thick smoothie pouring into a glass.

    Storage

    While it's better fresh, you may refrigerate this smoothie in an insulated mug for up to 24 hours. I make a smoothie every other day and save the extra to grab and go on busy mornings!

    Frequently asked questions

    How do I make a creamier mango avocado smoothie?

    To make a creamier mango avocado smoothie, add either more avocado (a whole avocado instead of a half) or less coconut milk. If you're using less liquid, you may need a more powerful blender, like a Vitamix.

    Can you taste avocado in a smoothie?

    Nope! Avocado adds creaminess, but you can't taste it. It absorbs the flavors of the other fruits in the smoothie, in this case, mango and banana.

    Top tip

    Smoothies are an art, not a science. Add more liquid if things are getting stuck, and don't be afraid to play with the fruit ratios to get exactly what you want.

    Related recipes

    • Perfect acai bowl
    • Strawberry Mango Smoothie
    • Peanut butter banana smoothie bowl
    • Green Spirulina Smoothie
    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    mango avocado smoothie in a glass with a metal straw

    Mango Avocado Smoothie

    ★★★★★ 5 from 1 reviews
    • Author: The Hangry Chickpea
    • Prep Time: 5 mins
    • Cook Time: 0 mins
    • Total Time: 5 mins
    • Yield: 2 smoothies 1x
    • Category: Smoothies
    • Method: Blending
    • Cuisine: Healthy
    • Diet: Vegan
    Print Recipe
    Pin Recipe

    Description

    This simple mango avocado smoothie is creamy, nutty and perfect for busy mornings when you need a quick breakfast. 


    Ingredients

    Units Scale
    • 2-3 frozen bananas
    • 1 cup frozen mango chunks
    • 2 Tablespoons peanut butter
    • 2-3 cups coconut milk
    • ½ ripe avocado

    Instructions

    1. Place all ingredients except coconut milk into blender. Cover ¾ of the way with coconut milk. 

    2. Blend until smooth - 30-60 seconds, stopping to stir as needed. Enjoy! 


    Keywords: mango avocado smoothie, mango banana smoothie, banana avocado smoothie, protein smoothie, vegan smoothie, easy vegan smoothie, quick vegan smoothie

    How'd it go?

    Please rate this recipe and tag @thehangrychickpea on Instagram!

    Food safety

    Use extra caution when cleaning blender. NEVER put your hand inside the blender, and ALWAYS assume the blades are razor sharp. For best results, fill blender with water as soon as possible.

    « Quick Pickled Mushrooms (with Variations)
    Vegan Chickpea Cookie Dough Balls »

    Reader Interactions

    Comments

    1. The Hangry Chickpea

      May 10, 2022 at 1:41 am

      so easy, so delish. the avocado tip changed my life!

      ★★★★★

      Reply

    Leave a reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Hi, I'm Eliza! I'm here to make all your favorite foods vegan, minus the fuss. Want to make my day? Say "you wouldn't know this is vegan" or "these are the best cookies I've ever had."

    Let's dig in →

    Summer Recipes

    • Vegan Mexican Rice Bowl
    • Easy Mexican Street Corn Off the Cob (Vegan)
    • Simple Mango Guacamole (Vegan)
    • Easy one pot mexican red rice (vegetarian/vegan)
    • Easy Dairy-Free Pizza with Arugula
    • Mango chickpea buddha bowl

    As featured in...

    Popular Recipes

    • Ruby-Red Grapefruit Vodka Soda
    • Easy Vegan Carrot Cake Loaf
    • Grapefruit Moscow Mule Recipe
    • Easy Vegan Mushroom Quesadilla
    • Vegan Kitchen Sink Cookies
    • Lemon Beet Hummus

    Footer

    ↑ back to top

    Info

    • Home
    • About
    • Contact
    • Inquiries

    Newsletter

    • Join the Hangry Crew for exclusive content & updates

    Follow

    • Instagram
    • Pinterest

    Copyright © 2022 Hangry Photography LLC

    Accessibility Privacy Policy Terms and Conditions