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Vegan Mango Smoothie

Sunday 4 January 2015
 As I mentioned, I'm joining in with Jumpstart January which means I shall be having a smoothie for breakfast and soup for lunch in an effort to incorporate more vegetables into my meals and feel healthier.  
I needed to use up a couple of very ripe mangoes that we purchased for 10p each in the reduced section of the produce department of our local supermarket.  I decided to use coconut milk for another tropical taste and also add tofu for protein and to thicken the smoothie.  

This recipe made five thick smoothies, a delicious start to the day for us all.

Vegan Mango Smoothie

2 large, very ripe mangoes
400ml can coconut milk
150g silken tofu 
juice of a lime (optional)
ice (optional)
Maple syrup or agave nectar, to taste

Peel the mangoes and roughly dice the flesh.  Put all the rest of the ingredients into a blender and blend until smooth.  Thin with some water or more coconut milk if you wish.  Pour into glasses and chill before serving. 


  1. Mango is next on my smoothie's list, looking forward to try it!

  2. We love mango but preparing it can be a real faff - do you have a recommended method for preparing it?

    1. I just cut down each side of the stone then score the flesh into squares and scrape it off the peel with a spoon or knife. You could always use drained tinned mango or frozen mango chunks :)


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