Made with 6 ingredients in under 5 minutes, this healthy Tropical Mango Kale Smoothie is packed with antioxidants and vitamins. It is easy to make, super creamy, and perfect for busy summer mornings (vegetarian, gluten-free).
About Mango Kale Smoothie
I love to sip on smoothies for my breakfast, and this Tropical Mango Kale Smoothie is made on repeat in summer.
Made using 6 ingredients and in under 5 minutes, this healthy drink is loaded with antioxidants and vitamins.
Sweet and juicy mango compensates for kale’s bitter and peppery taste, striking a perfect balance.
Serve it for your breakfast or as a snack whenever the 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 a lot of 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 per your requirements.
Here are some more smoothie recipes you may like
- Apple Smoothie
- Celery Smoothie
- Beet Banana Smoothie
- Apple Spinach Smoothie
- Strawberry Pineapple Smoothie
- Mango Pineapple Smoothie
- Strawberry Kiwi Smoothie
- Pomegranate Plunge Tropical Smoothie
- Mango Banana Smoothie
- Sunrise Sunset Tropical Smoothie
Health Benefits Of Kale
Kale is one of the greens loaded with powerful antioxidants and 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 disease.
This mango and kale smoothie recipe is a great way to include this superfood in your diet, and I make sure to do it very often.
This vitamin and antioxidant-packed green smoothie recipe is prepared with a few ingredients – Mango, Kale, Banana, Yogurt, Milk, and Honey.
Mango – Use ripe and juicy fresh mangoes. You can use canned puree or frozen mango chunks if mangoes are not the season.
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 will 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.
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 nice creamy, thick texture and subtle sweetness. You can also make this healthy 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 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.
You can replace plain yogurt with Greek yogurt.
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 hard stems and tear the leaves into small pieces. We will need approximately 1 cup of packed leaves.
Make The Smoothie
- 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
to a blender jar or a food processor.
Note – Let the banana and mango thaw a bit if your blender is not powerful enough to process frozen produce.
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 two serving glasses and enjoy immediately.
This smoothie tastes best when served fresh, though leftovers will keep covered in the refrigerator for 24 hours.
Frequently Asked Questions
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 quantity of milk 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.
You can add flax seeds, chia seeds, and hemp seeds to this smoothie
Replace kale with other leafy greens like baby spinach, swiss chard, etc.
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 for all its health benefits.
Add healthy fats like almond butter, peanut butter, avocado, etc., to this smoothie to make it more nutritious.
Add a scoop of vanilla protein powder if you have it as a pre or post-workout snack.
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.
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
- 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
- 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 two serving glasses and enjoy immediately.
- This smoothie tastes best when served fresh, though leftovers will keep covered in the refrigerator for 24 hours.