Mango Milk (Easy & Dairy-free)

This mango milk recipe is sweet, creamy, super easy to make, and a dreamy way to enjoy ripe summer mangoes. Think agua de mango con toque de coco pero cremosa! Think creamy Mexican mango agua fresca, but creamy and with a touch of coconut.

You only need a few simple ingredients, one blender, and 10 minutes to whip up this naturally sweet and satisfying drink. Whether you’re enjoying it as a summer treat, mid-day pick-me-up, or a fun drink to share with the fam, mango milk always hits the spot.

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Why You’ll Love This Mango Milk Recipe

• Made with just 5 ingredients
• Naturally sweet and dairy-optional
• Perfect for hot weather or fruit cravings
• Easy to make in bulk for family or gatherings
• Can be made extra creamy, light, or dairy-free

Ingredients You’ll Need

Here’s everything you need to make this delicious mango milk recipe:

• Ripe Honey Mangoes: Also known as Ataulfo mangoes, make sure they are super ripe! They are sweet, buttery, and have very few fibers, which makes them perfect for blending into a smooth mango milk. If you can’t find Ataulfo, Kent, or Manila mangoes are great options too—just make sure they’re super ripe for maximum flavor.
• Water: A cup of water helps blend the mangoes into a silky puree without thinning it out too much.
• Coconut Condensed Milk: This adds richness and a touch of sweetness with a subtle coconut flavor that pairs beautifully with mango. I use the 7.4 oz can from “Let’s Do Organic”. You can sub with regular condensed milk if you’re not dairy-free, or use full-fat coconut milk + maple syrup for a more natural option.
• Soy Milk (or Milk of Choice): Soy milk is my go-to for its creaminess and extra protein, but you can totally use almond, oat, coconut, or whole milk. Use what you love or have on hand!
• Ice: Add to your liking! I love pouring this over ice for a refreshing, almost smoothie-like experience.

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How to Make Mango Milk

Here’s how to make the creamiest, dreamiest mango milk at home:

1. Slice & peel the mangoes

Cut off the “cheeks” of each mango and scoop out the flesh. Trim around the seed to get all the good stuff. (Pro tip: a spoon works great to get every last bit!)

2. Blend mangoes with water

Add all the mango flesh to a blender with 1 cup of water. Blend until extra smooth and silky—this is your mango base.

3. Pour into pitcher with ice

Transfer the mango puree to a large pitcher with ice.

4. Blend the coconut condensed milk and soy milk

In the same blender after a quick rinse, blend the coconut condensed milk with 2–3 cups of soy milk until well combined.

5. Mix it together

Pour the sweetened milk over the mango puree and use a large spoon to stir it all together. The result is a creamy, luscious, mango-forward drink that tastes like summer in a glass.

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Tips & Substitutions

• No coconut condensed milk? Use regular condensed milk, or blend full-fat coconut milk with a few tablespoons of maple syrup.
• Too thick? Add a little more milk until it reaches your preferred consistency.
• Want to prep ahead? Store the mango puree and milk mixture separately in the fridge for up to 3 days. Just stir well before serving!
• Serving a group? This recipe doubles easily—just make sure your blender can handle all that mango!

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Pair this Mango Milk with:

Cauliflower Ceviche

Jamaica Tacos

Vegan Aguachile

Vegan al Pastor Tacos

Let me know if you make it—tag me so I can see your beautiful glasses of golden sunshine! 🥭✨

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