A delicious cherry mango carrot smoothie made with cherries, mango, carrots, vanilla, almond butter, almond milk, and Greek yogurt. It’s packed with vitamins, antioxidants and protein — perfect for breakfast, a smoothie bowl, or a healthy snack.
This has become my go-to smoothie. It combines fruit and vegetables in one creamy, refreshing drink — you won’t detect the carrots, but they’ll add natural sweetness and body. Bright cherry and mango notes mingle with a hint of almond butter and a pleasant tang from Greek yogurt.
The flavor is light, slightly tart, and very satisfying. My toddler insists it’s “ice cream” and always finishes her bowl. This recipe grew out of experimenting with banana-free smoothies, swapping mango in for banana to keep the texture and creaminess without using banana.
Table of Contents
- Why this recipe works
- Recipe ingredients:
- How to make it
- How to serve it
- Recipe FAQs
- More smoothies you’ll love:
- Cherry Mango Carrot Smoothie with Greek Yogurt Recipe
Why this recipe works
- Extra protein from Greek yogurt and almond butter helps keep you full longer.
- A satisfying smoothie without banana — great for those avoiding banana or with allergies.
- High in vitamins, minerals and antioxidants thanks to mango, cherries and carrots.
- Quick and simple to prepare — ideal for breakfast or a snack.
- Light, creamy texture that’s easy to customize.
Recipe ingredients:
- Frozen mango – frozen mango chunks provide natural sweetness and creaminess.
- Frozen cherries – dark sweet cherries give a bright, summery flavor.
- Almond butter – adds richness and protein; other nut butters work too.
- Vanilla extract – optional, for a subtle warming flavor.
- Almond milk – or any milk you prefer to adjust consistency.
- Carrots – large carrots add sweetness and nutrients; washing is sufficient if not peeling.
- Greek yogurt – adds protein and a pleasant tartness; use dairy-free yogurt to make it vegan.
See the recipe card below for exact measurements.
How to make it
Place all ingredients in a high-powered blender and blend until smooth. If the texture is too thick, add more milk a little at a time until you reach the desired consistency. Pour into glasses or bowls for smoothie bowls.
How to serve it
- In a cup — top with chia or flax seeds for extra fiber and omega-3s.
- In a bowl — turn it into a smoothie bowl and add toppings like chia seeds, cacao nibs, granola or fresh berries.
Recipe FAQs
No — the carrots blend in and contribute a subtle sweetness and extra nutrients without a noticeable carrot flavor.
Yes — substitute a dairy-free or plant-based Greek-style yogurt and use a plant milk to make it dairy-free and vegan.
It’s best enjoyed immediately, but you can keep leftovers in an airtight container in the refrigerator for several hours. Stir or re-blend before serving if it separates.
More smoothies you’ll love:
Pumpkin Banana Smoothie
Dairy-free Banana Maple Smoothie
Spirulina Smoothie with Banana, Orange, and Mango
Cherry Chocolate Smoothie
Green Goddess Smoothie
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Cherry Mango Carrot Smoothie with Greek Yogurt
Equipment
-
1 blender
Ingredients
- 1.5 cups frozen mango chunks
- 2.5 cups frozen cherries
- 2 Tablespoons almond butter
- 1 teaspoon vanilla extract
- 1 cup almond milk
- 2 carrots
- 1/2 cup Greek yogurt
Instructions
-
Add all ingredients to a high-powered blender and blend until smooth. Pour into cups or bowls and enjoy.
Notes
- Swap in dairy-free yogurt to make this vegan and dairy-free.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.