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!

The sweet potato needs to be baked whole, 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.  If you bake the sweet potato the night before leave the skin on until you are ready to make the recipe.

If you love a glass of orange juice in the morning you will love this smoothie bowl! It contains 3 clementines (you can use tangerines or 1 large orange instead) 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.  You can keep any leftovers in the fridge, covered, overnight.  The smoothie will taste just as fresh the next day too!

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!

How to make sweet potato smoothie with mango

1. Prepare 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 coconut water.

3. Puree until smooth. Enjoy chilled.

I made this mango and sweet potato smoothie using Optimum Blender.

Top tips 

• 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: 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 and make the smoothie.  If you bake the sweet potato the night before leave the skin on until you are ready to make the recipe.
• Mango: Use fresh or frozen.
• 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.

If you like the idea of using sweet potato in ‘sweet’ recipes you might also like this healthy mango mousse recipe or chocolate sweet potato pudding. Check out also this sweet potato brownies recipe with pecans.

More smoothie recipes

If you like this recipe you might also enjoy beet smoothie with cherries, broccoli smoothie or vegan avocado smoothie with raspberries.  Check out also this quinoa smoothie recipe with raspberries.

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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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 2 votes

Print Pin Rate

Course: Breakfast, Snack

Cuisine: vegan

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Servings: 3 portions

Calories: 148kcal

Author: Monika Dabrowski

Equipment

• Blender
• Vegetable peeler

Ingredients

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

Metric - US Customary

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 into the blender along with the mango 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: 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 and make the smoothie.  If you bake the sweet potato the night before leave the skin on until you are ready to make the recipe.
• Mango: Use fresh or frozen.
• 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.

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