Sweet Potato Mango Smoothie

Sweet potato smoothie with mango is a delicious way to include more vegetables in your diet. This dairy free, creamy, naturally sweet and zesty smoothie is great for breakfast and beyond!

This delicious, 5-ingredient creamy sweet potato smoothie with mango is a simple recipe that’s bursting with flavour and goodness.  If you do a tiny bit of preparation this smoothie can be ready in seconds!

Sweet potato smoothie ingredients

In addition to the sweet potato this recipe also contains mango for more flavour and sweetness. And if you love a glass of orange juice in the morning you will love this smoothie! It contains 3 clementines and a bit of lemon juice to balance out the sweetness of the sweet potato and mango.

Thanks to the addition of the citrus fruit (lemon juice especially) the smoothie will also retain its vibrant orange colour.  

The smoothie also contains almond milk.

How to prepare the sweet potato

The sweet potato needs to be baked whole (or halved), but this is easy to do and can be prepared ahead.  Simply place your sweet potato on a baking sheet and pop in the oven for about 30-40 minutes or until tender (check with a fork).  Remove from the oven and leave to cool, then peel off the skin and make the smoothie. 

Top tip

If you bake the sweet potato the night before leave the skin on until you are ready to make the recipe (cover and refrigerate it).

Can you taste the sweet potato in this smoothie

If you are wondering whether you can taste the sweet potato in this smoothie the answer is - NO!  No one in my family (a total of 5) was able to guess the smoothie contained sweet potato.  The predominant flavour is mango with a bit of zest from the citrus fruit.  Everyone agreed they could taste ‘something else’ but didn’t know what it was!

Recipe instructions

1. Assemble the ingredients: Remove the skin from the sweet potato (once cooled). Peel and chop the mango (or use frozen) and peel the tangerines.

2. In a blender combine the sweet potato pulp with the tangerines, mango, lemon juice and almond milk.

3. Puree until smooth. Enjoy chilled.

Top tips 

• Sweet potato: You can either roast the sweet potato whole or halved (this will reduce roasting time). Use either one larger potato or 2 small ones.
• Make ahead:  If you bake the sweet potato the night before leave the skin on until you are ready to make the recipe (once completely cooled cover and refrigerate it).
• Tweak the ingredients to suit your taste.
• Mango: Use fresh or frozen.
• Serve chilled.
• Storing: Refrigerate leftover sweet potato smoothie in a bottle or jar for up to 2 days.

Substitutions

• Tangerines can be substituted with clementines or 1 large orange.
• I used almond milk but coconut water, oat or hazelnut milk would all be good alternatives.

What else can you do with sweet potato puree

If you like the idea of using sweet potato in ‘sweet’ recipes you might also like chocolate sweet potato mousse and sweet potato brownies with pecans.

You might also like

• Raspberry Avocado Lime Smoothie
• Beet Smoothie with Cherries and Kefir
• Broccoli Smoothie 2 Ways (Berry and Melon)
• Spinach Berry Smoothie 2 Ways 

You  might also like this collection of 18 healthy, easy vegetable breakfast recipes.

Keep in touch!

If you make this sweet potato smoothie recipe I'd love to know how it turned out for you. Did you make any swaps? Let me know in the comments below, thanks!

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Recipe

Sweet Potato Mango Smoothie

Sweet potato smoothie with mango is a delicious way to include more vegetables in your diet. It is naturally sweet, light and fluffy and contains no dairy.

5 from 3 votes

Print Pin Rate

Course: Breakfast, Snack

Cuisine: dairy free, gluten free, vegan

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 35 minutes minutes

Servings: 3 servings

Calories: 148kcal

Author: Monika Dabrowski

Equipment

• ▢
  Blender
• ▢
  Vegetable peeler

Ingredients

• ▢ 11.2 ounces (320 g) sweet potato 1 medium or 2 v. small, unpeeled
• ▢ 1½ mango ripe, peeled, seed removed, or approx. 350 g (12.4 oz) frozen
• ▢ 3 clementines/tangerines peeled
• ▢ 2 tbsp lemon juice
• ▢ 1 cup (240 ml) almond milk

Instructions

• Preheat the oven to 400 F/ 200 C/ gas mark 6. Place the sweet potato on a baking sheet and bake for about 30 minutes or until fully cooked and tender (check using a fork). Remove from the oven, leave to cool, then scoop out the flesh and place in the blender.
• Cut both ends of the clementine, place on a cutting board and cut the rind off by slicing downwards all the way around the fruit. Add the fruit to the blender along with the mango, milk and lemon juice. Puree until velvety smooth. Serve chilled.

Notes

• Sweet potato: I recommend using a long, not very round sweet potato.  The slimmer the potato the less time it will need in the oven.  You can use either one larger potato or 2 small ones.
• Make ahead:  If you bake the sweet potato the night before leave the skin on until you are ready to make the recipe (once cooled cover and refrigerate it overnight).
• Mango: Use fresh or frozen.
• I used almond milk but coconut water, oat or hazelnut milk are good alternatives.
• Tangerines: These can be swapped for clementines or 1 large orange. 
• Serve chilled.
• Storing: Refrigerate leftover smoothie in a bottle or jar for up to 2 days.

Nutrition

Serving: 1serving | Calories: 148kcal | Carbohydrates: 34g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 130mg | Potassium: 451mg | Fiber: 4g | Sugar: 23g | Vitamin A: 7268IU | Vitamin C: 79mg | Calcium: 143mg | Iron: 1mg

*Nutritional information is automatically generated and should be considered as an estimate.

**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

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