Mango struts in, golden and sweet, serving pure sunshine in a glass. Ginger storms through, fiery and zesty, demanding instant attention.
Then almond butter slides in, creamy and nutty, flexing protein and healthy fats while making everything taste ridiculously indulgent.
Banana softens the sass with sweetness, almond milk keeps things silky, and suddenly your blender transforms into a fancy café barista.
Blend, sip, and laugh because this smoothie manages to be tropical, energizing, and secretly nutritious while still tasting like dessert.
Mango Ginger Smoothie with Almond Butter Recipe
A creamy vegan smoothie with mango, ginger, almond butter, banana, and almond milk for tropical flavor, protein, and silky richness.
Ingredients
- Ripe mango peeled, diced – 1 ½ cups
- Banana ripe, medium – 1
- Fresh ginger grated – 1 tsp
- Unsweetened almond milk – 1 cup
- Almond butter – 2 tbsp
- Maple syrup – 1 tbsp optional
- Ice cubes – 5–6
Instructions
- Peel and dice 1 ½ cups ripe mango.
- Peel and add 1 ripe banana.
- Grate and add 1 tsp fresh ginger.
- Pour in 1 cup almond milk.
- Add 2 tbsp almond butter.
- Sweeten with 1 tbsp maple syrup if needed.
- Drop in 5–6 ice cubes.
- Blend until smooth and creamy.
- Pour into tall glasses.
- Garnish with almond flakes or mango slice.
Notes
Nutritional Values (Per Serving)
- Calories: 285
- Total Fat: 11 g
- Saturated Fat: 1 g
- Carbohydrates: 44 g
- Fiber: 6 g
- Protein: 8 g
Vitamins & Minerals (Per Serving)
- Vitamin C: 70%
- Vitamin A: 24%
- Potassium: 18%
- Folate: 20%
- Magnesium: 15%
Additional Notes / Tips
- Use frozen mango for a thicker smoothie.
- Swap almond milk with oat milk for extra creaminess.
- Add a pinch of cinnamon for warmth.
- Top with granola for crunch.
- Serve chilled in frosted glasses for best experience.
