This dairy-free mango colada smoothie is an original recipe from the first edition of Go Dairy Free. I pulled it to make room for some new recipes in the 2nd edition of Go Dairy Free, but wanted to make sure you could still access it. So I’m updating it online and including even more tasty recipe options, like smoothie bowls. The base blend is a naturally sweet mix of mango, pineapple, and coconut.
Mango Colada Smoothies for a Taste of the Tropics at Home
Why stop with pineapple and coconut? Mango adds such wonderful flavor and heightens the tropical experience. But I do have some fruit suggestions to make sure you blend up the tastiest vegan mango colada smoothies possible.
Mango freezes very well. You can buy it pre-cut and frozen, or cut and flash-freeze chunks of it yourself. Even if you buy it, you might find that the frozen mango isn’t as ripe as you might like it. Even frozen mango has an “in season,” so it’s good to stock up during or right after the peak.
There is one issue with mangoes – they can be very fibrous. They can end up leaving odd little strings in your smoothie, even when pureed. To avoid this, purchase mangoes that have little to no fibers, like Honey / Ataulfo, Keitt, Kent, or Alphonso. Tommy Atkins, the most readily found mangoes in the U.S., tend to be very fibrous and aren’t the best for smoothies.
Other Fruit Options
If you are having trouble locating good mangoes, or simply want to mix things up, you can substitute papaya for the mango. Papayas are smooth, creamy, and a Hawaiian favorite.
You can also substitute bananas, preferably apple bananas if they are at your local store. They have a delicious tropical taste that isn’t too sweet or mushy, like traditional bananas can be.
Special Diet Notes: Mango Colada Smoothies
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, optionally nut-free, peanut-free, soy-free, vegan, plant-based, vegetarian, paleo-friendly, and optionally allergy-friendly. The base recipe is even banana-free! (But I do have an option for banana fans.)
- 8 ounces (about 1-1/2 cups) cubed frozen mango
- ½ cup canned pineapple with juice or fresh pineapple
- ½ cup canned coconut milk (full fat)
- ½ cup to 1 cup lite coconut milk or plain dairy-free milk beverage, as needed
- 2 tablespoons shredded unsweetened coconut (optional, but adds to the flavor and texture)
- Put the mango, pineapple with juice, coconut milk, ½ cup lite coconut milk or milk beverage, and coconut (if using) in your blender. Blend until smooth and creamy. If it is too thick, blend in additional lite coconut milk or milk beverage as needed.
- Divide the smoothie between 2 glasses, and serve, or see below for the Smoothie Bowl Option.
Banana-Mango-Pineapple Option: Reduce the mango to 1 cup and add a small-to-medium ripe banana (can be frozen for a thicker smoothie).
Smoothie Bowl Option: Add as little milk beverage as needed to make a very thick, spoonable smoothie. Divide the mixture between 2 bowls, and top with dairy-free granola, unsweetened coconut flakes, sliced bananas, pineapple wedges, mango chunks, and/or fresh blueberries.
This recipe is from my first edition of Go Dairy Free: The Guide and Cookbook.