It’s not often I post vegan recipes on Pink Recipe Box, but after spying these gorgeous strawberry mango smoothies, I just knew I had to make my own version. I didn’t want my recipe to be overly similar to Jessica’s, so I went down the non-dairy route and developed vegan smoothie recipes made with almond milk and coconut milk.
I think coconut works incredibly well with mango and strawberry, so that’s the flavour combo I favour. But if you don’t rock the coconut boat like I do, almond milk is a great substitute. I haven’t got any experience making these beautiful fruity smoothies with other milks, but I don’t see why any other variety of milk wouldn’t work in place of the almond or coconut.
The trick to making the two definitive layers is thickness – something which can be hard to create when you’re making a vegan smoothie. Normally, you get thick smoothies by adding yoghurt, which I obviously couldn’t do. Instead of finding a yoghurt alternative, I decided to skip the ingredient altogether and make these smoothies with just two simple ingredients – fruit and dairy-free milk. The trick to keeping the two layers separate is to use frozen ingredients. If you don’t use frozen fruit, you’re not going to get your layers.
I think the strawberry layer is perfectly sweet enough on it’s own. The mango layer is a bit trickier. Unless you’ve got your hands on some super-sweet mangoes – or just like your smoothies to be on the savoury side – you’re going to need to add some sweetener. Normally I’d go for honey, but again this is a vegan recipe so that’s a big no-no. Agave nectar is your best option if you’re looking for a healthy vegan sweetener. Maple syrup is also an option, but only if the bottle is labelled 100% maple syrup and is vegan-friendly.
If you’re a huge texture fan, you can add a topping onto your smoothie to make it a bit more like a meal. Chia seeds and dehydrated coconut come to mind. Can you think of any other smoothie toppings that would be awesome? Let me know in the comments section!
Healthy Vegan Layered Strawberry Mango Smoothie
for the strawberry layer
- 6 medium frozen strawberries
- 1/4 cup coconut or almond milk
for the mango layer
- 1/4 cup chopped frozen mango
- 1/2 cup coconut or almond milk
- 1 tablespoon agave nectar
- Place the frozen strawberries and 1/4 cup of milk into the blender and process for about 1 minute until the strawberries are completely broken down.
- Pour into one serving glass. Don't get any on the sides!
- Rinse out the blender. Make sure you get rid of all those tiny strawberry seeds.
- Place the frozen mango, 1/2 cup of milk and 1 tablespoon of agave nectar into the blender and process for another minute until the mango has totally broken down.
- Gently pour the mango smoothie on top of the strawberry smoothie. Again - make sure you don't get any on the sides!
- Serve immediately or cover and store in the fridge for up to two days.
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