Mango season is my favorite season of the year. And I am very much enjoying ripe, sweet delicious mangoes in many forms, including this gorgeous smoothie! This mango smoothie is so creamy, sweet and perfect. It uses Mexican Kent mangoes, which are sweet and unfibrous, ripe banana and creamy oat milk. You can enjoy this smoothie year round if you freeze the mangoes during peak ripeness.

How to Make the best Mango Smoothie

Step 1: Choosing the best mango

My number one choice will always be the Indian Alphonso mangoes. Nothing can compare in terms of sweetness. But Kesar mango and Mexican Kent mangoes come close. Since alphonso is not available in North America, Kent mangoes are close alternative.

Step 2: Add natural sweetness

I do this using ripe banana, preferably frozen. I often freeze bananas at their peak ripeness to add to smoothies. If you choose the right mango, the banana will not overpower the smoothie. Try not to add overripe banana as the smell will overpower the smoothe.

Step 3: Add Creaminess!

I added Chobani Plain Extra Creamy Oat milk. It is so creamy and rich. You may use any non-dairy milk alternative of your choice.

Step 4: Optional Acid

Depending on the mango you use, the result may be a tad sweeter than you would prefer. If this happens, adding just a squirt of lime to the smoothie helps balance the sweetness and enhance the flavor. I add the juice of about 1/4 lime.

The best way to enjoy this smoothie is chilled, in a nice glass, or I often like to add a few extra chunks of mango on top and some chia seeds and slurp it up with a spoon! This is one everyone is sure to love!

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