This vegan papaya smoothie is creamy, refreshing and easy to make with just a few simple ingredients. Light and bright, it’s ideal for warm weather but its digestion-supporting properties make it a great choice any time of year.
To make this smoothie you’ll need frozen banana, frozen papaya, carrot, almond milk and fresh ginger. You can easily customize it by adding other tropical fruit like pineapple, mango or orange, or by tossing in a handful of greens for extra nutrients.
The vegan vanilla protein powder is optional; substitute with extra frozen banana, 1/4 cup rolled oats, a tablespoon of flax or chia seeds, or simply reduce the liquid to thicken the drink.
Papaya Benefits
Papaya is a wonderfully beneficial fruit, especially for digestion. If you experience occasional digestive discomfort, adding papaya to your diet can help. Here are some of the advantages of eating papaya:
- Digestion. Papaya contains papain, an enzyme that supports digestion. It’s also high in fiber and water, which help maintain regularity and a healthy gut.
- Immunity. Papaya is rich in vitamin C, a potent antioxidant that supports immune function.
- Healthy body weight. The fruit’s high fiber and water content make it filling while remaining low in calories.
- Anti-aging. Vitamins C and E and beta-carotene in papaya help promote healthy, glowing skin and contribute antioxidants that protect cells from damage.
- Heart health. Nutrients like vitamin C and lycopene may support heart health and the beneficial effects of HDL cholesterol.
These are just a few reasons to enjoy this bright, juicy fruit. I buy papaya regularly: half fresh for immediate snacks or toppings, and half chopped and frozen for smoothies.
I use the frozen papaya in blended drinks and the fresh fruit as a snack or topping for oats, chia pudding or dairy-free yogurt.
Variations
There are many tasty ways to tailor this papaya smoothie. Try one of the ideas below:
- Papaya Mango Smoothie. Replace the banana with 1 cup fresh or frozen mango, or add mango in addition to the banana for a sweeter, more tropical flavor.
- Papaya Pineapple Smoothie. Substitute or combine pineapple with the banana for a bright, tropical blend. Add both mango and pineapple for extra tropical punch.
- Papaya Orange Smoothie. Add half to a whole navel orange, or two small clementines or mandarins, fresh or frozen, for a citrus twist.
- Green Papaya Smoothie. For extra greens, add a large handful of spinach or kale. The flavor is still pleasant while the color becomes a subtle green—an easy way to boost daily vegetables.
Smoothie Additions
You can get creative with this base recipe and add ingredients to match your tastes and nutrition goals. Adding vegetables increases volume and nutrients without extra sugar.
Try any of these mix-ins:
- Cucumber. Light and hydrating, cucumber works well fresh or frozen. Peel if you prefer easier digestion, chop and freeze for quick use.
- Zucchini. Frozen zucchini blends into a creamy texture and can replace banana for lower sugar. Peel or steam before freezing if digestion is sensitive.
- Cauliflower. Steamed and frozen cauliflower adds creaminess without much flavor—freeze florets flat on a tray so they don’t clump together.
- Sweet potato. Mashed baked sweet potato (frozen in cubes or scooped and frozen) is a great banana alternative for a smooth, naturally sweet texture.
- Dairy-free yogurt. Coconut, almond, soy or cashew yogurt adds creaminess and a tangy note. Use plain for lower sugar or vanilla for a sweeter profile. Yogurt also provides probiotics.
Notes and Substitutions
- Swap or add different fruits instead of or alongside banana: mango, pineapple, peach, orange or strawberry all work. Use about 1/2 cup alongside banana or 1 cup to replace it.
- Replace the carrot with 1/2 cup chopped frozen zucchini, steamed and frozen cauliflower, or chopped cucumber.
- For extra creaminess, add coconut yogurt or replace half the almond milk with light canned coconut milk for a tropical flavor.
- If you skip protein powder, replace it with rolled oats, flax or chia seeds, extra banana, or simply reduce the liquid.
- For a lower-sugar smoothie: omit banana and use 1 cup of frozen zucchini, cauliflower, peach, strawberry, sweet potato or butternut squash.
- To make a smoothie bowl, reduce the liquid to 1/2 cup and start blending on low, increasing speed slowly; scoop the thick papaya blend into a bowl and top as desired.
- To freeze papaya: halve the fruit, scoop out seeds, peel and chop, then freeze pieces spread on a tray. Store once frozen in a freezer-safe bag or container.
More Smoothie Recipes
Here are a few other vegan smoothies you might enjoy:
- Beet Orange Smoothie
- Sweet Potato Smoothie
- Strawberry Raspberry Smoothie
- Kale Spinach Smoothie
Papaya Smoothie
Ingredients
- 1.5 cups peeled, chopped and frozen papaya, 280 g
- 1 medium frozen banana, 100 g
- 1/2 cup chopped carrot, 85 g – grate if you don’t have a high-speed blender
- 2 tsp fresh grated ginger, optional
- 1 scoop vegan vanilla protein powder, 30 g (optional)
- 1 cup unsweetened almond milk or another plant milk
Instructions
- Add all ingredients to a high-speed blender. Start blending on low, then gradually increase speed and blend until smooth and creamy.
- Pour into a glass and enjoy.