5 Minute Mango Avocado Protein Smoothie

This mango avocado smoothie is cold, creamy and so refreshing! Made with nourishing ingredients like protein packed Greek yogurt, frozen mango, fresh spinach and fiber-rich avocado, you’ll wanna make this on repeat. Ready in 5 minutes, it’s a quick and easy snack or breakfast that can be made fresh or prepped ahead for busy days!

I love a nice cold, thick and creamy smoothie and this mango avocado version delivers (no banana needed)! So many smoothies are just a blend of fruit and milk or juice, and while delicious, that’s just not enough sustenance to me full! My dietitian secret—make sure to treat it like any other balanced meal and include a source of protein, fat and fiber. 

Let’s start with the protein. My go-to for smoothies is Greek yogurt (like in this chocolate banana chia seed shake or pineapple green smoothie). It provides an easy 12 grams of protein per ½ cup—combined with the other ingredients in this recipe, this shake comes in at 25 grams of protein, no protein powder required! 

Another standout ingredient in this smoothie is avocado. It adds nourishing fats to help keep you full longer, along with fiber for long lasting energy and balanced blood sugars. Plus, it gives the smoothie an irresistibly creamy texture and a dose of antioxidant-rich vitamin E. I’ll take it!

Just sayin’, this might just be the most satisfying smoothie you’ve ever made.

A few other ingredient highlights 

Frozen Mango: frozen mango is the way to go for this smoothie. First of all it’s available year round and it’s picked at its peak ripeness so you don’t have to worry about an unripe mango leaving this smoothie bland. The other reason I pretty much always go with frozen fruit for smoothies is they provide that cold milkshake like texture. The naturally sweet and juicy tropical flavor is also the perfect compliment to the avocado, plus, it’s loaded with vitamin C (hello, immune support!) and more gut-friendly fiber. 

Psst… If you love the mango in this smoothie, you have to try my Spicy Mango and Pineapple Smoothie.

Spinach: Before you say, “But won’t it taste like greens?” I promise, you won’t even notice it’s there! The key is not overdoing it. Haha I did get a little heavy handed the first time testing this recipe and probably put a good 3-4 cups in it. I’ve found that 1-2 cups is the perfect balance in smoothies so you’re still getting the nutritional benefits (gotta love that plant-based iron) without altering the flavor or turning it a weird brown color. It’s truly the easiest way to sneak in more greens without even trying.

Pro tip: Have spinach that’s starting to wilt? Throw it in an airtight bag and store it in the freezer to use for smoothies like this one or my Delicious Blender Green Juice.

Milk: The first time I tested this smoothie is was so thick I had to spoon it out of the blender (I’m not exaggerating). I typically only use about a ½ cup of liquid in smoothies but the combo of the frozen mango + avocado in this one makes it a lot more dense than some other blends. I ended up finding that 1 ¼ cup seemed to be the perfect ratio for a still-thick-but-pourable drink.

As for the type of milk, you really can use any milk you have on hand and it will turn out great, but if you’re looking for an extra protein boost, opt for dairy milk (I usually use 2%), or soy milk for the highest protein dairy-free smoothie option! 

How To Make It

Pour into a big glass and drink with a straw (ok not mandatory but I swear it tastes better!) 

Pro Tip: Double or triple this recipe to meal prep quick breakfasts or snacks for the week. Store in mason jars in the fridge for up to 5 days or in the freezer for up to 1 month.

Watch How To Make It Here!