Mango, Banana, and Coconut Milk Vegan Smoothie

Creamy, loaded with tropical flavour — and totally vegan. Try this one for a great breakfast on the go, or a post-workout snack.

  • Prep Time: 5 minutes
  • Makes: 2 servings
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All You Need

  • 1 very ripe Ataulfo mango
  • 1 very ripe banana
  • 1/2 cup (125 mL) coconut yogurt
  • 1 cup (250 mL) Thai Kitchen Lite Coconut Milk, plus more to garnish
  • 1 tbsp (15 mL) maple syrup, or to taste
  • 1/4 tsp (1 mL) Club House Pure Vanilla Extract
  • Hemp seeds, for sprinkling on top


  1. Place all ingredients in a food processor bowl or blender, except hemp seeds, and blend until the mixture is a smooth purée. The mixture will have a thick but runny consistency. Sample and add more maple syrup, according to taste.

  2. Pour into two large glasses. Top with a swirl of coconut milk, and sprinkle with hemp seeds.

  3. Tips: For a cold smoothie, use frozen mango (approx. 1 cup/250 mL cubes), frozen banana and chill the coconut milk or refrigerate the smoothie after blending, at least 1 hour.


Need a little inspiration? We’re ready with a few suggestions.