Made with 6 ingredients in under 5 minutes, this mango kale smoothie is packed with antioxidants and vitamins. It is easy, super creamy, and perfect for busy summer mornings. Here is how to make it.
I have a few more smoothie recipes lined up for you, that just take 5 minutes to get ready –Apple Smoothie, Celery Smoothie, Beet Banana Smoothie, Apple Spinach Smoothie, Strawberry Pineapple Smoothie, Mango Pineapple Smoothie, and Strawberry Kiwi Smoothie.
About This Recipe
I love to sip on smoothies for my breakfast and in summers, this mango kale smoothie is made on repeat. Made using 6 ingredients and in under 5 minutes, this one is loaded with antioxidants and vitamins.
Sweet and juicy mango compensates for the bitter and peppery taste of kale, thus striking a perfect balance. Serve it for your breakfast or as a snack whenever the hunger strikes throughout the day.
Kale is one of the greens that is loaded with antioxidants and is rich in beta carotene. It is anti-inflammatory and helps reduce blood pressure. It is also a great source of calcium, vitamin C, and K and it helps to lower cholesterol thus reducing the risk of heart diseases.
This mango kale smoothie is a great way to include this superfood in our diet and I make sure to do it very often.
Full of tropical flavors, this gorgeous green-colored mango and kale smoothie can also be customized as per your taste. You can make a new variation by adding a new ingredient each time. I have mentioned a lot of variations in the post below. Read along!
This Mango and Kale Smoothie is,
- Green in color
- Smooth + Creamy
- Sweet with a little tartness
- Super healthy
- Easy + Quick
- Gluten free
- Can be made vegan
This vitamin and antioxidant-packed smoothie is prepared with a few ingredients – Mango, Kale, Banana, Yogurt, Milk, and Honey.
Mango – Use ripe and juicy mangoes. If mangoes are not the season, you can also use canned mango puree or frozen mangoes. The canned puree is available online or in any Indian grocery store near you. Frozen mango chunks are available in the freeze section of any supermarket. Buy them in bulk from Costco to save the cost.
Kale – Use fresh or frozen kale. There is no need to massage the kale as we are anyways going to blend it.
Fresh kale keeps fresh for a long time in the refrigerator. Make sure to remove the hard stem if using fresh kale leaves. I like to buy it in bulk and use it throughout the week.
If using frozen kale, add it directly to the blender, no need to thaw.
Banana – Banana adds a nice creamy and thick texture along with adding a subtle sweetness. You can also make the smoothie without the banana.
Honey – If the sweetness from mangoes and bananas is enough for you, then skip adding honey to the smoothie. You can also use other sweeteners like maple syrup or sugar-free substitutes like stevia and monk fruit.
Milk & Yogurt – Milk and plain yogurt are added for extra creaminess and to adjust the consistency. If you like the smoothie to be nice and thick, you can avoid adding milk.
How to make Mango Kale Smoothie?
Peel, slice, and freeze 1 large banana. Peel, chop, and freeze 1 large mango. Separate the kale leaves from the stem and tear them into small pieces. We will need approximately 1 cup of packed leaves.
Add the frozen banana, frozen mango, kale leaves, ½ cup plain yogurt, 1 cup milk, and 1 tbsp honey to a blender.
Note – If your blender is not powerful enough to process frozen produce, let the banana and mango thaw a bit.
Blend until smooth. Divide between two serving glasses and enjoy immediately. Best when fresh, though leftovers will keep covered in the refrigerator for 24 hours.
Frequently Asked Questions
You can make it vegan by replacing milk with a dairy-free option such as soy milk, almond milk, coconut milk, etc. You can add coconut yogurt or another vegan yogurt in place of plain yogurt. Also, skip adding honey or use maple syrup instead.
Reduce the quantity of milk and make a thicker version of this smoothie. Transfer it to a wide bowl and then top it with your favorite toppings such as diced fruits, muesli, granola, chia seeds, coconut flakes, seeds or nuts of your choice.
Sometimes, I also like to add some edible flowers to beautify my smoothie bowls, especially when I am serving them to my guests.
You can add flax seeds, chia seeds, hemp seeds to this smoothie
Replace kale with baby spinach or add other fruits like peaches, apple, strawberry, raspberry, blueberry, avocado, pineapple, kiwi, etc.
An inch of fresh ginger adds a lovely zing to green smoothies. You can also add a pinch of ground turmeric for all its health benefits.
Make this smoothie fresh for the best result. As you can prep a night before and freeze the fruits, it only takes 5 minutes to come together or even less than that. Leftovers can be stored in a mason jar or a covered glass jar in the fridge for up to 24 hours.
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Mango Kale Smoothie Recipe
- 1 large banana (peeled, sliced and frozen)
- 1 large ripe mango (peeled, chopped and frozen)
- 1 cup kale leaves (cut into small pieces)
- ½ cup plain yogurt
- 1 cup milk
- 1 tablespoon honey
- Peel, slice, and freeze 1 large banana. Peel, chop, and freeze 1 large mango. Separate the kale leaves from the stem and tear them into small pieces. We will need approximately 1 cup of packed leaves.
- Add the frozen banana, frozen mango, kale leaves, ½ cup plain yogurt, 1 cup milk, and 1 tbsp honey to a blender.
- Note – If your blender is not powerful enough to process frozen produce, let the banana and mango thaw a bit.
- Blend until smooth. Divide between two serving glasses and enjoy immediately. Best when fresh, though leftovers will keep covered in the refrigerator for 24 hours.