Tropical Mango Kale Smoothie
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Made with 6 ingredients in under 5 minutes, this Tropical Mango Kale Smoothie is easy to make, super creamy, and perfect for busy summer mornings.
Table of Contents
About Mango Kale Smoothie
I love to sip on smoothies for my breakfast, and this Tropical Mango And Kale Smoothie is made on repeat in summer.
Made using 6 ingredients and in under 5 minutes, this drink is a great way to include kale in your diet.
Sweet, juicy mango balances kale’s bitterness and pepperiness, creating a perfect balance.
Serve it for your breakfast or as a snack whenever hunger strikes throughout the day.
Full of tropical flavors, this gorgeous green-colored mango and kale smoothie can also be customized per your taste. You can make a new variation by adding a new ingredient each time. I have mentioned several variations in the post below. Read along!
This mango kale smoothie recipe is vegetarian and gluten-free. You can make it vegan, too.
The recipe can be easily doubled or tripled as needed.
Ingredients
This green smoothie recipe is made with a few ingredients: Mango, Kale, Banana, Yogurt, Milk, and Honey.
Mango – Use ripe, juicy mangoes. You can use canned puree or frozen mango chunks if mangoes are not in season.
The canned puree is available online or in any Indian grocery store near you.
Frozen mango chunks are available in the freezer section of any supermarket. Buy them in bulk from Costco to save money.
Kale – Use fresh or frozen. There is no need to massage the kale as we will blend it.
Fresh kale keeps well in the refrigerator for a long time. 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.
Check out how to stem your kale.
If using frozen kale, add it directly to the blender; there is no need to thaw it.
Banana – Banana adds a rich, creamy texture and subtle sweetness. You can also make this smoothie without the banana.
Honey – If the sweetness from mangoes and bananas is enough, skip adding honey to the smoothie. You can also use other sweeteners, such as maple syrup or sugar-free alternatives like stevia and monk fruit.
Milk and Yogurt – Milk and plain yogurt are added for extra creaminess and to adjust the consistency. If you like your smoothie nice and thick, you can skip adding milk.
You can replace plain yogurt with Greek yogurt.
How To Make Mango And Kale Smoothie
Preparation
Peel, slice, and freeze 1 large banana.
Peel, chop, and freeze 1 large mango (or use 1 cup of frozen mango chunks or ¾ cup of frozen mango puree).
Separate the kale leaves from the tough stems, then tear the leaves into small pieces. You will need approximately 1 cup of packed leaves.
Make The Smoothie
Add the following ingredients to a blender jar or a food processor.
- 1 peeled, sliced, and frozen large frozen banana
- 1 large peeled, chopped, and frozen mango
- 1 cup (packed) kale leaves
- ½ cup plain yogurt
- 1 cup milk
- 1 tablespoon honey
Note: Let the banana and mango thaw a bit if your blender isn’t powerful enough to process frozen produce.
Blend until smooth.
Add more milk if the smoothie is too thick for your liking. Check for sweetness and add more honey if needed.
Divide the smoothie between two serving glasses and enjoy immediately.
This smoothie tastes best when served fresh, though leftovers will keep covered in the refrigerator for 24 hours.
Mango Kale Smoothie FAQs
You can make a vegan mango kale smoothie by replacing dairy milk with plant-based milk like soy milk, almond milk, coconut milk, etc. Coconut water, pineapple juice, or orange juice are also great vegan replacements for milk.
You can add coconut yogurt or another vegan yogurt instead of plain yogurt. Also, skip adding honey or use maple syrup instead.
Reduce the milk quantity and make a thicker version of this delicious green 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, or nuts.
Sometimes, I also like to add edible flowers to beautify my smoothie bowls, especially when serving them to my guests.
Variations
You can add flax seeds, chia seeds, and hemp seeds to this smoothie
Replace kale with other leafy greens, such as baby spinach or Swiss chard.
Add other fruits like peaches, apples, strawberries, raspberries, blueberries, avocados, pineapple, kiwi, etc.
An inch of fresh ginger adds a lovely zing to green smoothies. You can also add a pinch of ground turmeric.
Add fats like almond butter, peanut butter, avocado, etc., to this smoothie.
Storage Suggestions
Make this refreshing smoothie fresh for the best result. As you can prep the night before and freeze the fruit, it only takes 5 minutes to come together, or even less.
Leftovers can be stored in a mason jar or a covered glass jar in the fridge for up to 24 hours.
If you want to store your smoothie for longer, you can freeze it. Pour the smoothie into a freezer-safe container and store it in the freezer for up to 3 months. Leave some room at the top of the container; the smoothie will expand as it freezes.
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Tropical Mango Kale Smoothie Recipe
Ingredients
- 1 large banana (peeled, sliced and frozen)
- 1 large ripe mango (peeled, chopped and frozen)
- 1 cup packed kale leaves (hard stem removed and cut into small pieces)
- ½ cup plain yogurt (chilled)
- 1 cup milk (chilled)
- 1 tablespoon honey
Instructions
- Add the frozen banana, frozen mango, kale leaves, plain yogurt, milk, and 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.
- Add more milk if the smoothie is thick for your liking. Check for sweetness and add more honey if needed.
- Divide the smoothie between 2 serving glasses and enjoy immediately.
- This smoothie tastes best when served fresh, though leftovers will keep covered in the refrigerator for 24 hours.
Very nice blog. You have very deep knowledge. Keep it up.
Thnx a lot 🙂