If you love mangos, you’ll enjoy this recipe roundup of luscious mango smoothies, plus a handful of other refreshing drinks — lassi, tea, and a pair of cocktails.
Lush, ripe seasonal mangos are best for smoothies and other beverages, though you’re welcome to make them with frozen mango, when fresh are out of season or unavailable to you. Some of the beverages presented here call for fresh, some for frozen, and others for either option.
Did you know that mangos are one of the most widely consumed fruits in the world? They come in many varieties (in India alone, there are some 1,500 varieties, though very few are imported into the U.S.), so there’s usually one or more in season at any given time.
Quite often, recipes will call simply for a mango, or a quantity of mango, without specifying what variety. They’re quite interchangeable, though some are sweeter and smoother than others.
Ripe mangos should have a bit of give when pressed gently. It’s no fun to work with an unripe mango! Link to this tutorial on how to cut a mango, three ways.
If you love sweet mango preparations, make sure to explore this roundup of Vegan Mango Desserts—Ice Creams, Puddings, Pastries, & More.
Here are a few varieties you’re likely to encounter in North America (this portion adapted from Melissa’s Great Book of Produce by Cathy Thomas and the Melissa’s Produce website. Melissa’s Produce is a great source of mangos year-round.
- Ataulfo (also known as honey mango): Small, kidney-shaped with greenish-yellow to deep golden skin. About 6 to 12 ounces. Very sweet and rich in flavor.
- Keitt: Large oval, green, with occasional red and yellow patches. About 20 to 26 ounces. Firm, juicy, and sweet flesh. Minimal fiber. Shortest season, usually only available 2 to 3 months of the year.
- Kent: Large oval with greenish-yellow skin and red shoulders. About 20 to 26 ounces. Very sweet, soft butter-like texture.
- Sapurana: Melissa’s website says that “the creamy, velvety flesh of the fruit highlights a honey-sweet flavor with a hint of lemon.” This melon is imported to the US from Central and South America.
- Tommy Atkins: Medium-sized, oval. Skin is yellowish-orange with deep red blush. About 12 to 24 ounces. Can be more fibrous than other varieties.
Thanks to the talented bloggers who participated in this roundup for permission to use their photos and link to their recipes.
Pineapple Mango Smoothie: From The Littlest Crumb, this 5 minute smoothie is made with frozen mangoes, frozen pineapples, and a blend of mango and pineapple juices. Vegan and dairy free, so everyone can enjoy!
Mango Pineapple Smoothie, 3 Ways: From Healthy Taste of Life, This smoothie can be enjoyed as is; or combined with other fruits for more flavor. or enhanced with antioxidant-rich greens.
Mexican Mangonada, 3 Ways: From Chunky in Kentucky, a Mexican-inspired tropical treat. Enjoy a Mangonada smoothie right at home in your kitchen with a few easy ingredients.
Mango Avocado Smoothie: From Meaningful Eats, this smoothie is made with frozen mango plus avocado and banana for a smooth, creamy treat that’s full of good fats. Great for breakfast or as a snack!
Strawberry Coconut Mango Smoothie: From Reuse Grow Enjoy, this coconut strawberry smoothie only takes a few minutes to whip up.
Mango Banana Smoothie: From Cadry’s Kitchen, this smoothie gives you a taste of the tropics. With the floral flavors of mango, ripe banana, and vanilla soy milk, you’ll almost feel like you’re sitting at a beachside cabana. To turn this into a green smoothie, add a leaf of curly kale.
Spinach and Mango Smoothie: Mango is a great addition to green smoothies, giving them a tropical twist. This easy, dairy-free spinach and mango smoothie might just become your favorite!
Chocolate Mango Smoothie: From Nutriciously, a creamy vegan smoothie combining two deliciously sweet and refreshing layers in one glass, making for a fun, sugar-free, and tasty treat!
Layered Mango or Peach and Berry Smoothie: This gorgeous layered mango or peach and berry smoothie can be made year round, but you’ll enjoy it most as warm-weather refreshment.
Squash or Pumpkin and Mango Smoothie: Squash or pumpkin and mango join forces for a deliciously different kind of beverage. Mellow and creamy tasting, this smoothie is a perfect cool-weather blended drink.
Vegan Mango Lassi: Mango lassi is a simple, tasty beverage from Indian cuisine that’s usually made with yogurt and/or milk. Swap in coconut yogurt and your favorite plant-based milk and you’ve got a fantastic nondairy version of a classic refresher.
Mango Iced Tea: From Masala and Chai, beat the hot summer days with a cool, refreshing glass of homemade mango iced tea. Sweet, ripened mangoes are pureed and combined with a homemade simple syrup and then shaken with freshly brewed tea over ice. Serve it with a lime slice and sprig of mint leaves for added freshness!
Mango Tango Drink: From The Littlest Crumb, this beverage will make you feel like you’re on a Caribbean beach, with its blend of mango, orange, and coconut flavors.
Frozen Mango Margarita: From Chocolate Moosey, this drink is an escape to paradise, made with coconut milk and a salted coconut rim. Both tequila and virgin versions are included, so everyone can enjoy.
Mango Passion Fruit Rum Cocktail: From Mediterranean Latin Love Affair, who says this this is a favorite summer cocktail. Served frozen, it features two fruits: mango & passionfruit.