Watermelon Mango Smoothie Recipe

Watermelon mango smoothie in a glass on a white plate.

5 from 4 votes

Watermelon Mango Smoothie Recipe

This Watermelon Mango Smoothie is naturally sweet, creamy, and ready in just 5 minutes! Made with frozen watermelon, mango, and a splash of lime, it's the perfect refreshing drink for summer.

Prep Time5

Cook Time0

Total Time5

Course: Beverage, Breakfast

Cuisine: American, Gluten-free, Vegan

Servings:

Calories: 178kcal

Author: Petra

Equipment

Blender

Ingredients

1 cup plant milk (we like soy milk)
1 ½ cup frozen watermelon
1 cup strawberries, either fresh or frozen
½ cup frozen mango (or sub with ½ frozen banana)
5-6 leaves fresh mint (or sub with fresh basil)
2 tablespoon soy yogurt (or another yogurt of choice)
1 tablespoon maple syrup or honey (optional, for sweetness)
Juice of ½ lime

Optional add-ins

Zest of 1 lime
2 tablespoon hemp seeds

US Customary - Metric

Instructions

To a blender, add all of the ingredients for the smoothie, starting with the milk first. At this time, add any desired add-ins.
Blend on high until smooth. Taste and adjust the flavor if needed- more maple syrup or honey for sweetness, or lime juice for tangies.
Pour into a glass or a jar and enjoy immediately. Best served when fresh, but it can also keep for 1-2 days if saved in a refrigerator.

Notes

Use a ripe, sweet watermelon. This is the single biggest thing that affects the flavor of your smoothie. See the blog post above for tips on picking a good one.
If your blender is struggling with the frozen fruit, let it sit out for about 10 minutes before blending. It softens just enough to blend smoothly while keeping your smoothie nice and cold.
The sweetener is optional. Add it only if your watermelon isn't very sweet, or if you like your smoothies on the sweeter side.
To freeze watermelon ahead of time: cube it, spread the pieces on a parchment-lined plate, and freeze for about 2 hours until solid before transferring to a freezer bag. This keeps the cubes from clumping together.
Storage: Pour into a glass jar, seal, and refrigerate for 1-2 days or freeze for up to 3 months. Thaw overnight in the fridge before serving, then reblend to restore the texture.

Nutrition