Start your morning with this delicious Mango Avocado Smoothie—creamy, refreshing and completely dairy-free.
Some mornings just go sideways. Today started with my alarm not going off, followed by a rushed exit skipping a shower, a frantic search for keys, a detour into road construction that turned a quick commute into a slog, and finally a hit-and-run fender bender at a red light—yes, in my brand new car. It was one of those days when staying under the covers seemed like the best option.
But enough complaining—let’s talk about avocados. This fruit (yes, it’s technically a fruit) never fails to surprise me. I’ve used avocado in savory egg salads, in a chocolate frosting, in rich chocolate pudding, and of course in classic guacamole. Its versatility made me wonder: why not put avocado in a smoothie? The result is astonishingly silky—think nearly soft-serve frozen-yogurt texture but dairy-free. Avocado adds body and creaminess without overpowering the fruit flavors.
This Mango Avocado Smoothie is ridiculously simple to make. Toss the ingredients into a blender and pulse until smooth. It’s fast enough for busy mornings, easy to take on the go, and holds up well if you make it ahead—just keep it chilled. A high-speed blender will make the creamiest result, but any blender or food processor that can handle frozen fruit will do the job.
A quick note about orange juice: you can use store-bought brands, but many contain added sugars. Freshly squeezed orange juice gives the brightest, cleanest flavor—if you can get or make it, it’s worth the extra step. If you prefer a less sweet smoothie, reduce the juice and add more water or ice to taste.
I hope this recipe brightens your morning—especially if yours didn’t start smoothly. Sometimes the right smoothie and a strong coffee are all you need to reset the day. And for those mornings that really need it: a little chocolate never hurts.
Mango Avocado Smoothie
Ingredients
- 1 ripe avocado, peeled, pitted and chopped
- 2 cups frozen mango cubes
- 1 cup fresh orange juice (or unsweetened juice of your choice)
- 1/2 cup water (adjust for desired consistency)
- Handful of fresh mint, chopped (optional)
Notes: For a colder, thicker smoothie use frozen mango. To keep it lighter, substitute part of the avocado with banana or more juice. If you want extra protein, add a scoop of your preferred protein powder or a spoonful of Greek yogurt (this will no longer be dairy-free).
Instructions
- Place the avocado, frozen mango, orange juice, water and mint into a blender or food processor.
- Blend until the mixture is completely smooth and creamy, stopping to scrape down the sides if needed.
- Taste and adjust: add a splash more juice for sweetness or more water if you prefer a thinner texture.
- Pour into glasses and serve immediately. If preparing ahead, store in a sealed container in the refrigerator and stir before serving. Best within 24 hours for freshest flavor and color.
Nutrition
Serving: 1 smoothie | Calories: 145 kcal | Carbohydrates: 25 g | Protein: 2 g | Fat: 5 g | Fiber: 4 g
Nutrition information is approximate and provided for reference only.
Share your tweaks or favorite ingredient swaps—mint, basil, lime, or a touch of ginger all work nicely. Tell us how you made it your own.