Avocado Mango Smoothie + Saving Smoothies for Later

I think spring is officially here to stay. Okay, maybe not for our friends in CO, but in the Virginia the temps are rising. Isaac and I have been on quite a little grilling kick with all the nice weather we’ve been experiencing. I’m pretty sure we’ve grilled dinner at least 10 times in the last couple weeks. It’s just so easy and the food is so flavorful. It’s like the spring/summer version of roasting. We can’t get enough.

Something else I can’t get enough of? Smoothies! When it’s cold I don’t typically crave smoothies but once the temps rise above 70, it’s smoothie time. Every day, all day.

Creamy Avocado Mango Smoothie in a mason jar with a metal straw sticking out.

They’re so easy and perfect for when you’re in a rush. You can literally just toss everything into the blender, blend for a minute, pour into a glass and your meal is ready.

Overhead shot of Avocado and Mango Smoothie in a mason jar on a yellow and green polka dot tablecloth.

I’m a big proponent of eating breakfast within an hour of waking and recommend smoothies (or overnight oats) to all my clients who think they’re too busy to make breakfast in the morning.

You can make your smoothie prep unbelievingly simple and fast — here’s how:

  1. Prep your smoothie ingredients ahead of time. Measure out your fresh and frozen ingredients and place them in storage container in the freezer. When you’re ready to make your smoothie, dump frozen ingredients into the blender, add your liquid and any other ingredients (protein powder, nut butter, hemp seeds, chia seeds, etc) and blend! You can do this for 2-3 smoothies if you have enough containers.
  2. Pre-make and freeze your smoothie. Let the smoothie thaw, shake and drink. Or let thaw a bit and then re-blend before drinking.
  3. Make a double batch and save the leftover smoothie for later.

Tips for saving a smoothie for later:

  • Store the smoothie in a glass container with an airtight lid (I use mason jars, but a thermos would probably work really well too). Seal the container and place in the fridge as soon as possible.
  • Try to fill the container to the top to avoid extra air which will cause the smoothie to oxidize.
  • Add a little lime or lemon juice to prevent oxidation.
  • Take the smoothie out of the fridge when you’re ready to drink it. Give it a good shake and enjoy.
  • Plan to drink the smoothie within 24 hours — it probably won’t keep much longer than that.
Avocado and Mango Smoothie in a mason jar sitting on a green and yellow polka dot tablecloth. A bag of dates in the background.

I had two smoothies yesterday — one for breakfast and then this one became my afternoon snack.  I had all intentions of taking the photos and saving it for breakfast today, but one sip and I knew there would be no saving it.

I don’t know what I was thinking. It’s like when I tell myself I’m going to eat half a nutrition bar or half a cookie. Yeah, that never works.

Avocado and Mango Smoothie in a mason jar sitting on a green and yellow polka dot tablecloth.

Anyhow, this smoothie is so delicious and creamy. It reminds me of my avocado and lime tart, but in smoothie form. If you haven’t tried avocado in your smoothies yet, now’s definitely the time. It’s.the.best.

Creamy Avocado Mango Smoothie in a mason jar sitting on a wood table.

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Creamy Avocado Mango Smoothie


I blended cold water with shredded coconut to get coconut water but you can certainly use coconut water if you have it on hand. If you use coconut water you may or may not need the medjool date since coconut water is pretty sweet. Feel free to add protein powder, chia seeds or hemp seeds If you want to add a protein boost to this smoothie.


  • 1 cup cold water
  • 1 Tablespoons unsweetened shredded coconut
  • ½ medium avocado (50 grams), pitted, flesh scooped out
  • 1 cup frozen mango cubes
  • 1 pitted medjool date
  • 1 teaspoon fresh lime juice
  • 1/2 teaspoon vanilla


  1. Place water and shredded coconut into your blender and blend until the water becomes cloudy — about 10-30 seconds. Add all remaining ingredients into blender and blend until smooth.


  • Serving Size: 1 smoothie
  • Calories: 257
  • Sugar: 25g
  • Fat: 13g
  • Carbohydrates: 37g
  • Fiber: 8g
  • Protein: 2g

Do you make smoothies and save them for later? Have any additional tips — I’d love for you to share ’em in the comment section.

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  1. Can’t have dairy and was really craving ice cream this evening. I had this instead and it hit the spot without any of the guilt or bad gas! I made mine into a smoothie bowl and topped it with shredded coconut, slivered almonds, and chia seeds!

  2. I just found your blog from bloglovin. I’m just starting to check it out, but i want to say I already love it! It’s nice to get such detailed instructions. I’m a novice at cooking and to read your above directions – Place water and shredded coconut into your blender and blend until the water becomes cloudy — about 10-30 seconds. Add all remaining ingredients into blender and blend until smooth. That helps me to know how it might look or should, so I know I’m not messing it up. Now I’m on to check out more and start trying your recipes and workouts. Kudos!

  3. This is great! I will have to try making my smoothies ahead of time…sometimes I want to make them but run out of time in the mornings. Making ahead would definitely help 🙂

  4. I love your advice on freezing smoothies – I love when my smoothies are thick almost closer to a parfait consistency and obviously overnight in the fridge the next day they are never as good! Looking forward to trying this delicious looking smoothie! Pinned!

  5. Hi! I’m just wondering what kind of blender you use. I’ve been making smoothies every morning but my blender is starting to die (it’s very old) and I’m definitely shopping for a new one. Any tips?

    • Hi Ayme. I have a Vitamix and a Blendtec. I like both but I think my top choice is the Vitamix. It works so well for making smoothies and you can also make juices, nut butter, ice cream, soup, dips, etc.

  6. I can totally relate to it being smoothie season! The past couple of weeks I have been whipping up a banana/cacao/pb/coconut milk smoothie to bring to work with me for my afternoon treat. But now? It looks like tomorrow I will be whipping up a creamy avocado mango smoothie, because I have everything I need and it looks irresistible! Thank you Brittany! I continue to appreciate your creative expertise in the kitchen!

  7. I make a large smoothie each morning and divide it up throughout the day. I drink 10 oz in the morning and then 1 6 oz in the mid afternoon and then 1 6 oz in the early evening. Keeps my energy levels from dropping. Love avocado and mango in smoothies and ground ginger. Yum.

  8. This looks fantastic! I don’t think I could have it as a meal though because I usually like more proteins in my meal so that it lasts longer. But it still looks great!

  9. I never would think to put avocado in a smoothie but that looks fantastic! I’m headed to the store later and totally plan to pick some up! Also, thanks for the info on how to store smoothies in the fridge. My husband always wants to try it but I always find that they get kind of funky, I’ll give your tips a try to see how it works out!

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