If you’re a fan of tropical smoothies year-round, it’s a good idea to buy fresh bananas and mangoes at your local markets and freeze them so that you can make mango smoothies like this recipe at any time.

To get started, simply cube the mangoes and bananas, freeze them on a flat surface in the freezer, and then transfer them to a freezer Ziploc bag. You’ll have them forever without paying extra for the pre-packed stuff.

This is a purely vegan tropical breakfast smoothie with coconut cream, coconut milk, and frozen fruits.

Mango Lime Cream Smoothie

This recipe makes 2 servings.

Ingredients:

• 1 cup of frozen mango cubes
• 1 cup frozen banana cubes
• 1 tbsp fresh lime juice
• 1/3 cup coconut cream
• 2/3 cup coconut milk
• 1/4 cup shredded coconut
• 3-4 ice cubes
• Optional: 1 scoop of vegan protein powder

Method

In a blender, add all the frozen ingredients.

Then add the lime juice, coconut milk, coconut cream, and shredded coconut. Add the ice cubes, and then pulse at high speed until the ingredients are fully blended and smooth.

Recipe Notes:

You can omit the shredded coconut for a smoother finish.