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5 from 1 vote

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.
Prep Time5 mins
Total Time5 mins
Course: Dessert, Shake, Smoothie
Servings: 2


  • 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


  • In a high-speed blender, combine all ingredients and blend until smooth, adding more plant milk if needed to encourage blending.


*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.