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.

Choices, choices: My first choice is in the squash vs pumpkin decisions is always butternut squash, but sugar pumpkin works well, too, as does acorn and other hard winter squashes.

Add a perfectly ripe mango (or, frozen mango is fine, too), orange juice, your favorite plant-based milk, and for extra creaminess, a splash of plant-based creamer. Just toss everything into a blender and enjoy! It’s a creamy, substantial glassful of Vitamins A and C, and fiber.

Squash Prep Tips & Shortcuts

• Fresh whole squash or sugar pumpkin: If you’re starting from scratch, see How to Cut Butternut Squash (and Other Hard Squashes).
• Pre-diced or frozen squash: Feel free to use pre-diced fresh butternut squash, which can be found in the produce aisle of well-stocked supermarkets in the fall and winter, or frozen butternut squash, thawed.

Explore more …

• Butternut Squash or Pumpkin Smoothie
• Cinnamon Maca Date Smoothie
• Layered Mango or Peach and Berry Smoothie

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Yield: 4

Squash or Pumpkin and Mango Smoothie

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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.

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• 1 cup or so cooked and coarsely mashed pumpkin or winter squash (butternut, acorn, etc.; see Note)
• 1 medium mango, diced (or 1 cup frozen diced, thawed)
• 1 1/2 cups orange juice
• 1 cup plain or vanilla plant-based milk
• 1/4 cup plant-based creamer (like oat or almond creamer)
• 3 to 4 ice cubes, optional
• Pinch of cinnamon and/or nutmeg, plus more for garnish
• Pumpkin seeds for garnish

Instructions

1. Combine all the ingredients except the garnishes in a blender. Blend until smooth. 
2. Divide between 4 tumblers. Garnish with a sprinkling of cinnamon and optional pumpkin seeds.
3. Drink at once; or cover any unused portions and refrigerate, as this smoothie keeps well for a day or two. 

Notes

Feel free to use pre-diced fresh butternut squash, which can be found in the produce aisle of well-stocked supermarkets in the fall and winter, or frozen butternut squash, thawed.

Here are more delicious vegan beverages.