Vegan Mango Creamsicle Smoothie
This dreamy delight is made by blending together frozen mango, chilled coconut cream, a hefty pour of plant milk, a few ice cubes, a couple medjool dates, and a tiny splash of vanilla. Using frozen mango results in a thick, shake-like treat, and the coconut cream weaves its richness throughout. The medjool dates offer natural sweetness, and the vanilla bumps up the "creamsicle" factor.
Servings: 2
Ingredients
- 1 ½ cups frozen mango chunks
- ½ cup chilled full-fat coconut milk*
- ½ cup unsweetened plant milk
- ½ cup ice
- 2 medjool dates, pitted (pitted, soaked if you don't have a high-powered blender)
- 1 teaspoon pure vanilla extract
Instructions
- In a high-speed blender, combine all ingredients and blend until smooth, adding more plant milk if needed to encourage blending.
Notes
*You'll want the thick coconut cream that forms at the top of the can of full-fat coconut milk. The best way to do this is to open a can of coconut milk and place it in the refrigerator for at least 8 hours or overnight. Then, scoop off ½ cup of the thick cream that rises to the top.