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If you’ve been blending green smoothies with spinach and feel ready to expand into kale, I’ve got you. That’s exactly why this Kale Mango Smoothie is such a great bridge when you’re ready to move past spinach.
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The naturally sweet mango and pineapple soften kale’s bold flavor, while coconut milk creates a creamy, smooth texture that makes every sip feel refreshing and satisfying. It’s a simple way to build confidence using heartier greens without sacrificing flavor.
Can’t get enough mango? Check out my collection of mango smoothie recipes.
Kale Mango Smoothie Ingredients
- Kale: Loaded with nutrients and plant power, kale helps fuel your day the green way. You can even freeze kale ahead of time so your smoothie comes out colder and smoother every time.
- Coconut Milk: I like using light canned coconut milk in this recipe to get the cream factor without the extra fat. These are my favorite coconut milk brands. You can use canned or carton, whichever your preference, or go all out and learn how to make coconut milk.
- Mango: The mighty mango may be mild in flavor, yet it adds the perfect amount of sweetness and cream to this recipe.
- Pineapple: Whether fresh or frozen, pineapple adds vitamin C, manganese and fiber. If you’re prepping fresh, here’s how to cut pineapple.
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How to Make a Kale Mango Smoothie
- Add liquid and kale first: Pour 1 cup coconut milk into your blender, then add the kale. Blending greens with liquid first helps break them down completely and creates a smoother texture.
- Blend until smooth: Blend the coconut milk and kale until you don’t see leafy pieces remaining. This step prevents chunks and gives your smoothie a creamy base.
- Add the fruit: Add 1 cup mango and ½ cup pineapple. Frozen fruit works best because it creates a thick, cold, refreshing smoothie without needing ice.
- Blend again: Blend until fully smooth and creamy. If the smoothie is too thick, add a small splash of coconut milk. If it’s too thin, add a little more frozen mango.
- Serve and enjoy: Pour into a glass and enjoy immediately for the best flavor and texture.
Recipe Tips
- There’s only four ingredients in this perfect snack mango kale smoothie. If you want to make it more filling, add my homemade protein powder and turn it into a grab-n-go meal.
- If kale feels intimidating, you’re not alone. Start with a small handful and blend it with tropical fruit or citrus to take the bitterness out.
- For tips on blending it all perfectly, check out my guide on how to make a smoothie.
- A high-powered blender works wonders. If you need one, check out these blenders for smoothies.
More Tropical Kale Smoothies
If you’re a fan of nutritious, flavor-packed blends, here are some more kale smoothies for inspiration. Packed with vitamins, fiber, and natural goodness, they show just how versatile tropical smoothies can be:
If you make this kale mango smoothie, I’d love to hear how it turned out in the comment box below. Your feedback helps me and all the readers in this community. And if you’re interested in more plant-based recipes (and exclusive content), sign up for my weekly recipe newsletter.
Common Questions
Yes! Raw kale provides the most nutrition, yet frozen is perfectly acceptable as well. When using fresh kale, wash well then remove the kale from the stalk (it’s bitter). Then massage the kale to soften it up.
My Mango Kale smoothie provides healthy fat as well as a boost of potassium, vitamin A, vitamin C and calcium. Talk about a nourishing beverage!
My four-ingredient mango kale smoothie has 233 calories per serving. If you want a more filling drink then swap carton coconut milk for canned (either full fat or light).
Kale Mango Smoothie
Jen HansardIngredients
- 1 cup kale
- 1 cup coconut milk
- 1 cup mango frozen
- ½ cup pineapple frozen
Instructions
- Pour the coconut milk into a blender. Add the kale and blend until smooth.
- Add the mango and pineapple. Blend on high until smooth, 45 to 60 seconds, adding a splash more liquid if it’s too thick. Pour into a glass and serve immediately.
Recipe Notes
- Kale Tip: Strip out the tough kale stems for a smoother, less bitter smoothie. Baby kale, spinach or any other leafy green also works.
- Lower Sugar: Cut the mango to 1/2 cup and add 1/4 avocado or 1/4 cup frozen cauliflower to keep it creamy.
- Milk Swaps: Cashew or oat milk works in place of the coconut milk. Carton coconut milk makes a lighter smoothie than canned.
- Storing: Best fresh, but it keeps in a sealed jar in the fridge for up to 24 hours. Shake before drinking.
Wow, this recipe is great, I didn’t think it could be so good, my kids love it.
This was a nice blend of flavors. It was very thick since I used frozen pineapple and frozen mangoes. It was very smooth
Thi smoothie was very thick.. I could have made it into a fruit smoothie bowl. It was still delicious.!
It’s a trip to sun and fun