Creamy Mango Smoothie (2 Ingredients!)
This creamy mango smoothie is sweet & kid-friendly, and takes just 2 minutes to blend together. Plus, it's an easy vegan low histamine dessert!
Servings: 1 smoothie
Calories: 20.4kcal
Ingredients
- 1 Cup mango chunks
- ½ Cup milk of choice
- 1 Tablespoon liquid sweetener optional
Instructions
- Add everything to the blender and pulse for 10 seconds, then blend on high for 10-15 seconds, and enjoy!
Notes
Adding Protein: You can add 1 to 1 ½ Tablespoons of plant protein powder to this without changing the flavor much, but anything more and it starts to affect it.
Freezing: Your mango smoothie is ready to enjoy as soon as it's smooth enough for your liking (you'll want a large boba straw for a really chunky smoothie). If you made too much for one sitting, it'll last at least 3 months in the freezer, or up to 6 months if properly-stored.
Low Histamine Milk: I prefer coconut milk for this low histamine smoothie recipe. For a histamine-friendly version, both the Native Forest coconut milk and the Thrive Market brand coconut milks are great picks which don't contain preservatives. You could use another type of milk, whatever you tolerate, or even make your own using pure coconut milk powder.
Nutrition
Serving: 1g | Calories: 20.4kcal | Carbohydrates: 26.68g | Protein: 5.16g | Fat: 4.45g | Saturated Fat: 2.41g | Polyunsaturated Fat: 1g | Cholesterol: 14.69mg | Sodium: 47.91mg | Fiber: 2.24g | Sugar: 25g