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This refreshing and creamy kale and mango smoothie is the perfect no-cook, healthy breakfast. Wholesome and quick to make in a blender, it’s a great recipe to start your day off, thanks to a nicely balanced combination of fruits (mango + banana), greens (kale), healthy fats (avocado) and protein (Greek yogurt)!

Photo of two jars of kale mango green smoothie.

Smoothies are one of my favourite ways to get in a ton of nutrition for breakfast. While I have a tendency to use spinach as my go-to green for smoothies, recently I’ve been changing things up and adding a few handfuls of kale in there as well!

As a dietitian, I often preach variety and diversity in our diets. Choosing a new green is a great way to switch things up. I promise that the kale flavour doesn’t come off too strong here – it’s nicely balanced with delicious fruits, like mango, banana, and lime juice.

Plus, I’ve made sure that this tropical green smoothie is packed with healthy fats and protein to help keep you feeling full and satisfied all morning long 🙂

Looking for more ways to use these ingredients? Feel free to explore all of my healthy recipes with greek yogurt, my kale recipe suggestions, or more smoothie recipe ideas!

Overhead photo of a glass of kale mango smoothie.

Ingredients Needed

All you need to make this kale mango smoothie are 11 nutritious ingredients:

  1. Milk of choice – I used unsweetened almond milk as both the mango and banana provide a fair amount of natural sweetness
  2. Kale – I personally used curly kale, but you are welcome to use lacinato kale or even baby kale
  3. Baby spinach
  4. Mango (fresh or frozen)*
  5. Banana (fresh or frozen)*
  6. Avocado (fresh or frozen)*
  7. Plain greek yogurt – or swap with a dairy-free yogurt alternative if needed. You could also use a vanilla flavoured yogurt, if preferred
  8. Chia seeds
  9. Hemp seeds
  10. Vanilla extract
  11. Lime – juice only
  12. Optional: protein powder – opt for an unflavoured or vanilla flavoured option

*Note – if using fresh ingredients instead of frozen, you will likely have to add ice to get the temperature nice and cold. The beauty of frozen ingredients in smoothies is that it gives the perfect temperature without having to water down the flavours! Plus, you get the added benefit of that smooth, thick texture.

Full ingredient measurements and detailed instructions are located in the printable recipe card at the bottom of this post!

Recipe Modifications & Ingredient Swaps

  1. Instead of almond milk, you can use any milk or milk alternatives that you like. Just aim for an unsweetened one, if possible.
  2. If you don’t have both chia and/or hemp seeds on hand, feel free to use just one of them or include other seeds (like pumpkin or flax).
  3. If you want to increase the protein content of this smoothie, feel free to add a scoop of your favourite protein powder. An unflavoured or vanilla version would work best. I also like using an unflavoured collagen powder – I find it doesn’t change the taste or texture of the smoothie as much as most protein powders.
  4. For a vegan version, you can swap the greek yogurt with a vegan alternative. Do note that this will likely lower the protein content of this smoothie (you can make up for it by using soy milk or a plant-based protein powder!)
Overhead photo of small bowls of ingredients on a wood cutting board.

Tip For Prepping Kale For Smoothies

If you’re like me, you want breakfast ready in minutes! Using kale straight from the bunch can be a little time consuming, so I love to actually prepare a whole batch of kale and keep it in the fridge for the week. That way I can just grab a couple handfuls and throw them straight into my blender.

To do this, simply:

  1. Tear kale leaves off the stems. I like to hold the end of the stem in one hand, and then gently glide down the middle of the stem with the other. This helps to tear off all the leaves in one fell swoop!
  2. Tear the leaves into slightly smaller pieces, if necessary.
  3. Repeat until all the leaves are off the stems.
  4. Place leaves in a salad spinner and give them a good wash and dry.
  5. Then, place the prepped leaves into a ziplock or a reusable baggy (I like these ones from Stasher).
  6. Keep the bag in the fridge – the kale will stay fresh all week long!
Overhead photo of smoothie ingredients in a blender.

My Favourite Blender For Smoothies

Kale Mango Smoothie Nutrition Benefits

  • Kale is an excellent source of vitamins A, K, and C – with 1 cup providing over 100% of your daily needs! It’s also a source of other micronutrients, like magnesium, potassium, calcium, copper, and vitamin B6 as well as fibre and antioxidants.
  • Mango is a source of micronutrients, like vitamin C, A, B6, folate, and copper. They’re also a great source of fibre!
  • Bananas are a good source of dietary fibre and micronutrients like potassium, vitamin C, vitamin B6, and magnesium.
  • Spinach is packed with phytonutrients and is a source of micronutrients like, vitamin A, vitamin C, vitamin K, folate, iron, and calcium.
  • Avocados are a good source of heart-healthy monounsaturated fats and dietary fibre, as well as micronutrients like vitamin C, B6, K, E, folate, magnesium, and potassium.
  • Plain greek yogurt is a great source of protein, gut-friendly probiotic bacteria, and micronutrients like calcium, potassium, vitamin A and B12.
  • Chia seeds are packed with fibre, omega-3 fatty acids, protein, and minerals like magnesium, calcium, and iron.
  • Hemp seeds are one of the best sources of plant-based omega-3 fatty acids. They’re also rich in plant protein and minerals like zinc, iron, calcium, potassium, and magnesium.
  • Lime juice is a source of vitamin C and antioxidants.

Just look at all that goodness your getting into your body first thing in the morning!

Photo of two jars of kale mango green smoothie.

More Nutritious Smoothie Recipes

Did you give this Kale Mango Smoothie Recipe a try? Let me know by leaving a comment and recipe rating below!

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!

Get the Recipe: 10-Minute Kale Mango Smoothie With Greek Yogurt

This refreshing and creamy kale and mango smoothie is the perfect no-cook, healthy breakfast. Wholesome and quick to make in a blender, it’s a great recipe to start your day off, thanks to a nicely balanced combination of fruits (mango + banana), greens (kale), healthy fats (avocado) and protein (Greek yogurt)!
Photo of two jars of kale mango green smoothie.
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4.67 from 6 votes
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Ingredients

  • 2 cups almond milk, unsweetened (or other plant-based milk)
  • 2 cups kale (I used the curly kale)
  • 1 cup baby spinach
  • 1/2 cup plain greek yogurt (benefits of Greek yogurt)
  • 2 Tbsp chia seeds
  • 2 Tbsp hemp seeds (hemp hearts)
  • 1 cup mango chunks (fresh or frozen)
  • 1 medium banana (fresh or frozen)
  • 1/4 cup avocado chunks (fresh or frozen)
  • 1 tsp vanilla extract
  • 1/2 a lime, juice only
  • Optional: unflavoured or vanilla protein powder

Instructions

  • Add all ingredients to a high-speed blender, starting with the almond milk.
  • Blend on high until smooth and creamy. Feel free to adjust flavours or amounts of liquid until desired taste/consistency is reached. Enjoy!

Notes

*FRESH VS FROZEN INGREDIENTS: if using fresh ingredients instead of frozen, you will likely have to add ice to get the temperature nice and cold. The beauty of frozen ingredients in smoothies is that it gives the perfect temperature without having to water down the flavours! Plus, you get the added benefit of that smooth, thick texture. I personally love using frozen produce in smoothies 😉
*RECIPE MODIFICATIONS:
  • Instead of almond milk, you can use any milk or milk alternatives that you like. Just aim for an unsweetened one, if possible.
  • If you don’t have both chia and/or hemp seeds on hand, feel free to use just one of them or include other seeds (like pumpkin or flax).
  • If you want to increase the protein content of this smoothie, feel free to add a scoop of your favourite protein powder. An unflavoured or vanilla version would work best. I also like using an unflavoured collagen powder – I find it doesn’t change the taste or texture of the smoothie as much as most protein powders.
  • For a vegan version, you can swap the greek yogurt with a vegan alternative. Do note that this will likely lower the protein content of this smoothie (you can make up for it by using soy milk or a plant-based protein powder!)
 
*LEFTOVERS (FRIDGE): If your mornings are a rush, rest assured that you can make a smoothie the night before! This smoothie will keep for about 1 day in the fridge. Simply pour it into a jar with a lid and refrigerate. Separation is normal – just give the jar a good shake before drinking.
*LEFTOVERS (FREEZER): If you’d like to freeze this smoothie, you can do this by pouring any extra smoothie into silicone ice cube trays or muffin tins and placing them in the freezer. Once frozen, you can pop out the smoothie “cubes” and store them in a freezer-safe bag. Just thaw them for a few hours or the night before you want the smoothie.

Nutrition

As a dietitian, I create recipes with whole food ingredients that provide the nutrients needed for optimal health. My nutrition philosophy does not focus on numbers; however, I understand that this information can be helpful.

Do note that the nutrition info provided is an estimate and I cannot guarantee correctness of the displayed values. These numbers will differ depending on brands used, recipe modifications, and amount eaten. If you require specific nutrition information due to medical reasons, please consult with your dietitian or physician.

Did you make this recipe?

Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!

Pinterest graphic for a kale mango smoothie recipe.
This post may contain affiliate links. Please see my disclosure policy.