This smoothie couldn’t be easier to make! It starts with frozen mango chunks. If you like you could also use frozen banana or frozen pineapple instead of frozen mango. If you use frozen pineapple or frozen banana, you don’t need to add additional ice. However, if you use a non-frozen fruit, a cube or two of ice helps make this smoothie thick and cold. Also be sure not to add too much avocado. One whole avocado seems to be the perfect amount!
For the liquid, I like to use regular milk. However you can use a combination of pineapple or orange juice and milk. For a vegan version, you can use almond or coconut milk. You can adjust the ratios to your liking based on how creamy/sweet you want the smoothie to be.
You can make your smoothie prep unbelievingly simple and fast — here’s how:
- Prep your smoothie ingredients ahead of time – Measure out your fresh and frozen ingredients and place them in storage container in the freezer. When you’re ready to make your smoothie, dump frozen ingredients into the blender, add your liquid and any other ingredients (protein powder, nut butter, hemp seeds, chia seeds, etc) and blend! You can do this for 2-3 smoothies if you have enough containers.
- Pre-make and freeze your smoothie. Let the smoothie thaw, shake and drink. Or let thaw a bit and then re-blend before drinking.
- Make a double batch and save the leftover smoothie for later.
Tips for saving a smoothie for later:
- Store the smoothie in a glass container with an airtight lid. Seal the container and place in the fridge as soon as possible.
- Try to fill the container to the top to avoid extra air which will cause the smoothie to oxidize.
- Add a little lemon juice on top to prevent oxidation.
- Take the smoothie out of the fridge when you’re ready to drink it. Give it a good shake and enjoy.
- Plan to drink the smoothie within 24 hours — it probably won’t keep much longer than that.
Did you make this recipe?