Mango Kale Smoothie (Paleo, vegan)

This easy Mango Kale Smoothie is a thick, creamy treat!

It’s packed with kale, frozen mango, yogurt, almond milk, ginger and more for a healthy drink that tastes good (which is kinda the point, you know?).

Plus it’s dairy-free, vegan, Paleo and Whole30 and can be nut-free.

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Mango Kale Smoothie

There are a lot of kale and fruit smoothies out there, and for good reason. The sweetness of fruit balances the earthiness of the kale.

But I’ll never pass up a chance to use mango – it’s creamy sweetness is perfect for a smoothie.

And I use frozen mango, not just because it’s easier but because it means you don’t need to add any ice (which can water down the flavor).

So a kale and mango smoothie is great as a snack or even breakfast (especially when you add protein powder; see ideas below).

Almond milk works great here but you can use whatever dairy-free/Paleo/vegan milk you like, such as cashew, hemp, etc.

Same with the yogurt. It helps thicken the yogurt so I recommend a Greek-style yogurt. I buy the plain, unsweetened kind so I can add my own flavors and control the sweetness.

Speaking of flavor, a bit of ginger and turmeric adds a gentle warmth that pairs with the sweet mango. Plus they’re great for reducing inflammation and pain and supporting the immune system.

Any time you add turmeric to a recipe, you also want to add a bit of black pepper – I know it sounds weird, but you won’t taste it. You add it because it helps absorb the helpful compounds in turmeric.

So this green kale smoothie is loaded with wholesome, nourishing ingredients while also tasting delicious. It’s the best of both worlds!

What you need

Mango Kale Smoothie ingredients for two smoothies:

• 1 cup raw kale, stems discarded, leaves roughly chopped (you can also use frozen chopped kale)
• 1 cup unsweetened plain almond milk, plus more if necessary
• 1/2 cup plain Greek-style yogurt (dairy-free/vegan/Paleo, such as Kite Hill, if necessary)
• heaping 1 cup of frozen mango chunks
• 1/4 teaspoon ground ginger (or 3/4 teaspoon freshly grated ginger)
• 1/4 teaspoon ground turmeric (or 3/4 teaspoon freshly grated turmeric)
• pinch of freshly ground black pepper
• pinch of fine sea salt

Equipment:

• a blender
• measuring cups
• measuring spoons (<– these are my favorite because they fit into spice jars)
• a colander or large mixing bowl, for cleaning the kale
• a towel
• a cutting board
• a chef’s knife

How to make a kale smoothie

If your kale isn’t pre-washed, you should wash it to get out any dirt or grit.

First, strip the leaves off the stems and roughly chopped them.

You can clean them one of two ways:

1. Rinse them in a colander, then spread out on a towel to let dry (they don’t have to be fully dry)
2. Fill a large bowl with water and add the leaves. Swish them around to remove any grit, then lift the leaves out of the water and spread on a towel to let dry (they don’t have to be fully dry)

Add the milk and yogurt to the blender, then the mango, kale, ginger, turmeric, pepper and salt.

Blender until smooth and creamy. I like to blend it for 1-2 minutes to really blend in the kale but blend it for as long as you like.

If it’s too thick, add a bit more milk or water at a time until it can blend easily.

Pour into a glass and enjoy!

Frequently Asked Questions

Is it ok to put raw kale in a smoothie?

Yep! Kale is packed with nutrients like vitamins A, K, B6 and C, plus potassium, calcium and more.

Adding it to a smoothie is a great way to get more leafy greens, especially if you’re not a fan of eating or cooking kale otherwise.

How much kale in a smoothie?

As much as I like the earthy taste of kale, I don’t want it to overwhelm the other ingredients. I think 1/4-1/2 cup chopped kale is enough for 1 serving.

I also think it’s best to pair it with a fruit like mango. I use slightly more mango than kale just to make sure the smoothie is creamy and sweet enough.

Is a mango kale smoothie good for you?

Yep. As I said above, kale offers a lot of nutrition.

Mangos are a good source of fiber, potassium, vitamins A, C and B6, and more.

Yogurt, even the dairy-free kind, is a great source of probiotics, which are great for gut health, among other benefits. Just be sure to buy the kind of yogurt with ‘active’ or ‘live’ cultures.

And like I said above, ginger and turmeric and great anti-inflammatories.

Can I make substitutions?

Yep! This is a mango kale smoothie with no banana, but if you like, you can replace some or all of the mango with frozen banana chunks.

You can swap out the kale for spinach.

You can use any kind of milk you like, just make sure it’s dairy-free, vegan, Paleo and/or Whole30, if necessary.

Same with the yogurt.

But if you’re out of yogurt or don’t like it, you can omit it and use half of an avocado instead.

To make it nut-free, try hemp milk or lite coconut milk.

You can add protein powder to make it even more filling (I recommend vanilla or unflavored).

You can omit any or all of the spices if you like (but I’d keep the salt in, as it helps bring out flavor).

Other recipes you might like:

1. Strawberry Banana Smoothie
2. Pumpkin Pie Smoothie
3. Sweet Potato Protein Smoothie
4. Chocolate Tahini Smoothie
5. Morning Glory Smoothie

Print Recipe

5 from 1 vote

Mango Kale Smoothie (Paleo, vegan)

This easy Mango Kale Smoothie is a fun and healthy treat! It's thick, creamy and slightly sweet, plus it's easy to make dairy-free, vegan, Paleo and Whole30 friendly!

Prep Time5 mins

Cook Time0 mins

Total Time5 mins

Course: Drinks

Cuisine: American

Keyword: green smoothie, kale smoothie, paleo smoothie, vegan smoothie, Whole30 smoothie

Servings: 2 servings

Author: Don Baiocchi

Ingredients

• 1 cup chopped raw kale, stems discarded (or frozen kale, unthawed)
• 1 cup unsweetened plain almond milk, plus more if necessary
• ½ cup plain Greek-style yogurt (dairy-free/vegan/Paleo, such as Kite Hill, if necessary)
• heaping 1 cup frozen mango chunks
• ¼ teaspoon ground ginger (or 3/4 teaspoon freshly grated ginger)
• ¼ teaspoon ground turmeric (or 3/4 teaspoon freshly grated turmeric)
• pinch fine sea salt
• pinch freshly ground black pepper

Instructions

• If your kale isn't pre-washed, you should wash it to get out any dirt or grit (if using frozen kale, you can skip this step). First, strip the leaves off the stems and roughly chopped them. You can clean them one of two ways:

  Rinse them in a colander, then spread out on a towel to let dry (they don't have to be fully dry).

  Fill a large bowl with water and add the leaves. Swish them around to remove any grit, then lift the leaves out of the water and spread on a towel to let dry (they don't have to be fully dry).
• Add the milk and yogurt to the blender, then the mango, kale, ginger, turmeric, pepper and salt. Blender until smooth and creamy. I like to blend it for 1-2 minutes to really blend in the kale but blend it for as long as you like. If it's too thick, add a bit more milk or water at a time until it can blend easily. Pour into a glass and enjoy!

Notes

You can replace some or all of the mango with frozen banana chunks.

You can swap out the kale for spinach.

You can use any kind of milk you like, just make sure it's dairy-free, vegan, Paleo and/or Whole30, if necessary.

Same with the yogurt.

But if you're out of yogurt or don't like it, you can omit it and use half of an avocado instead.

To make it nut-free, try hemp milk or lite coconut milk.

You can add protein powder to make it even more filling (I recommend vanilla or unflavored).

You can omit any or all of the spices if you like (but I'd keep the salt in, as it helps bring out flavor).

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