Strawberry Mango Smoothie Recipe

a hand grabbing a strawberry mango smoothie in a mason jar with a stainless steel straw.

Course: Breakfast, Drinks, Smoothie

Cuisine: American

Prep Time: 5

Total Time: 5

Servings: smoothie

Calories: 324kcal

Author: Becky Hardin

Made with coconut water and banana, this vegan Strawberry Mango Smoothie is perfect for a healthy breakfast or midday snack and it takes minutes to make in your blender. Made with frozen fruits, this sweet smoothie is wonderfully refreshing.

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Equipment

High Powered Blender (click for my favorite)

Ingredients

1½ cups frozen strawberries
1 cup frozen mango chunks
1 cup banana slices fresh or frozen
1 cup ice cubes
½ cup coconut water

Instructions

Combine all of the ingredients in a high speed blender and blend until smooth.
1½ cups frozen strawberries, 1 cup frozen mango chunks, 1 cup banana slices, 1 cup ice cubes, ½ cup coconut water
Enjoy immediately.

Notes

To make a smoothie bowl, reduce the coconut milk to ¼ cup and scrape down the sides as needed until all fruit is well-blended. Add more frozen fruit or ice cubes as needed until the smoothie reaches a scoopable consistency.
To add more protein to your smoothie, try adding:
- ¼-½ cup of plain or vanilla Greek yogurt
- 1-2 tablespoons of cashew or almond butter
- 1 scoop of plain or vanilla protein powder
To add more fiber to your smoothie, try adding:
- ½-1 cup of frozen cauliflower florets
- ½-1 cup of steamed carrots or beets
- ⅔ cup fresh zucchini or cucumber
- 1 cup fresh or frozen spinach
- ¼ cup rolled oats
To thicken your smoothie, try adding:
- More ice cubes or frozen fruit
- Creamy fruits, such as bananas, mangoes, or avocados
- Greek yogurt
- Frozen veggies, such as cauliflower or spinach
- Cooked oatmeal

Storage: Store strawberry mango smoothie in an airtight glass jar in the refrigerator for up to 1 day or in the freezer for up to 3 months.

Nutrition