A mango almond smoothie needs one ripe Alphonso mango, 200 ml of almond milk, a teaspoon of chia seeds and a pinch of cardamom. Blend for about 45 seconds until smooth. It takes under ten minutes, and Alphonso pulp works in any month when fresh fruit is out of season.
This is a short, plain recipe for people who want a smoothie that tastes of mango first. There are four main ingredients, the almond milk is easy to make at home, and the method takes about ten minutes. We use Alphonso because its pulp is rich, creamy and non-fibrous, which gives a smooth blend without straining.
Mango almond smoothie recipe
This makes one serving.
Ingredients
- 1 ripe Alphonso mango, peeled and diced (or 120 ml Alphonso mango pulp)
- 200 ml almond milk
- 1 teaspoon chia seeds, soaked in 2 tablespoons of cold water for 10 minutes
- 1 pinch of cardamom
- Half a teaspoon of honey (optional)
- A small handful of roasted sunflower seeds to top (optional)
Method
- Soak the chia seeds in two tablespoons of cold water for ten minutes until they swell and gel.
- Add the mango (or pulp), almond milk, cardamom and soaked chia seeds to a blender.
- Blend on high for about 45 seconds until completely smooth. Taste, and add the honey only if the fruit needs it.
- Pour into a glass and top with the roasted sunflower seeds.
Blending time matters. Forty-five seconds is enough for a smooth texture. If you blend much longer, the smoothie warms up and the colour dulls. One medium Alphonso gives roughly a cup of diced fruit, or about 120 ml of pulp when ripe. Early in the season, when the fruit is less sweet, the half teaspoon of honey helps. A fully ripe fruit usually needs none.
How to make almond milk at home
Shop almond milk is fine in a hurry, but homemade has no stabilisers, and you control the sweetness. It also tastes more of almond. You need 30 g raw almonds and 200 ml cold water for about one serving.
- Soak 30 g raw almonds in cold water for eight hours or overnight. Drain and rinse.
- Blend the almonds with 200 ml cold water for about 60 seconds.
- Strain through a double layer of muslin or a nut-milk bag and squeeze firmly.
- Use it straight away. Refrigerate any leftover and use it within two days.
California produces about 80% of the world's almonds, and almonds are about 50% fat, which is why the milk is creamy even though it is thin. If you buy almonds for this, our California almonds are sold on the site, and our guide to buying California almonds online explains the choices.
Ingredients you can order
Two small additions improve the glass: chia seeds, which thicken the smoothie without starch, and roasted sunflower seeds, which add a toasted crunch on top. Both are sold on the site alongside the mango.
Our chia seeds and roasted sunflower seeds are listed with prices on their product pages. For a longer read on chia, see buying chia seeds online.
Choosing the mango
The fruit decides the drink. Use a mango that smells sweet near the stalk and gives slightly under a gentle press. A firm fruit blends flat. If your mango is not ready, our guide to ripening Alphonso at home shows how to bring it along. Alphonso takes about 15 days from harvest to full ripeness.
We sell Ratnagiri Alphonso and Devgad Alphonso by the dozen from Rs 1,849, and the largest Ratnagiri option goes up to Rs 5,399. Check the product page for today's price. Fresh Alphonso is harvested from about February to June, with the best supply from March to May, and the 2027 season opens on 1 February 2027. We do not use carbide. Our Alphonso mangoes are ripened naturally on hay beds. We dispatch by Blue Dart, and about 65% of Indian PIN codes get next-day delivery. Check your PIN code at checkout.
Outside the season we do not sell fresh Alphonso. The Alphonso Mango Pulp Tin is available all year in 850 g and 3.1 kg tins, from Rs 590. Use 120 ml of pulp in place of one fresh mango; it blends the same way.
Variations and swaps
- No tree nuts. If anyone drinking it has a tree-nut allergy, leave out the almond milk and use coconut water or oat milk instead.
- Thicker. Freeze the mango cubes first, or add an extra teaspoon of soaked chia.
- Lighter. Use more almond milk and a splash of water.
- More protein. Add a tablespoon of natural peanut butter or a scoop of protein powder. The base smoothie is not a protein shake.
- Spiced. A little more cardamom, or a few strands of saffron soaked in warm almond milk. Our saffron is sold on the site.
For other fruit blends, see our mango smoothie recipe, the banana orange mango smoothie and the kimia dates smoothie.
What the smoothie provides
We do not publish a calorie count, because it depends on the size of the fruit and the milk you use. Here is what is documented in general. Raw mango provides about 36 mg of vitamin C per 100 g, roughly 40% of the Daily Value, and about 168 mg of potassium per 100 g. Those are general mango figures, not specific to Alphonso. Almonds are a source of vitamin E, and chia seeds are a source of fibre and the plant omega-3 ALA.
Almond milk made at home is lactose-free and has no added sugar, though most of the protein stays in the strained pulp. A smoothie of one mango is still a fruit-heavy drink with natural sugars. If you manage blood sugar or are on medication, ask your doctor or dietitian about portion size before you make it a daily habit.
Storing and serving
- Best fresh. Drink it within a short time of blending. It separates on standing, and the colour fades.
- If you must keep it. Chill it in a closed bottle and shake before drinking.
- Frozen mango. Freeze fully ripe fruit in cubes and use it straight from the freezer. Do not freeze fruit before it is ripe, because the flavour will not develop.
- Serve cold. A chilled glass keeps the aroma, and the sunflower seeds go on at the last moment so they stay crisp.
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People also ask
Does almond milk go well in smoothies?
Yes. Almond milk is thin enough not to overpower the fruit, it is lactose-free, and it blends smoothly. Homemade almond milk, about 200 ml from 30 g of soaked almonds, has no stabilisers or added sugar, so the mango leads. If anyone has a tree-nut allergy, use coconut water or oat milk instead.
What milk is best in a mango smoothie?
Almond milk is a good base if you want the fruit to lead, and homemade is better than most packs because you control what goes in. Coconut water gives a lighter drink. Dairy milk works but adds richness that softens the mango. Choose the base to suit your diet and allergies.
What three ingredients make a mango smoothie?
A mango smoothie needs ripe mango, a liquid base and one flavour accent. Here that is one ripe Alphonso, 200 ml of almond milk and a pinch of cardamom. Chia seeds and honey are optional. It takes under ten minutes, and 120 ml of Alphonso pulp can replace the fresh fruit.
Can I make a mango smoothie when mangoes are out of season?
Yes. Fresh Alphonso is sold in season only, from about February to June, but the Alphonso Mango Pulp Tin is available all year. Use about 120 ml of pulp in place of one fresh mango, with the same almond milk, cardamom and chia, and blend for 45 seconds.
Related searches
- Mango smoothie recipe
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- How to make mango pulp
- Buy chia seeds online
- Alphonso Mango Pulp Tin
Sources and further reading
- Wikipedia, Mango, accessed October 2026.
- Wikipedia, Almond, accessed October 2026.
- Food Safety and Standards Authority of India, Food Safety and Standards (Prohibition and Restrictions on Sales) Regulations, 2011, Regulation 2.3.5 (compendium version of 2 April 2025), accessed October 2026.
Written by Prashant Powle, founder of AlphonsoMango.in. Last reviewed October 2026.