Mango Smoothie
Easy Mango Smoothie Recipe
This mango smoothie was inspired by my 10-year-old daughter, since we regularly whip up smoothies together after school (and yes, those are her sweet little hands wrapped around the jar in the photo). We perfected this recipe for months, first with a yummy basic mango smoothie. Then one day we added a squeeze of lime juice and WOW! I’m never going back. The lime brightens the sweetness of the mango, making it so vibrant and exotic tasting.
Smoothies are one of my favorite after-school snacks to help power through whatever we have planned for the afternoon and encourage more balanced snacks. I also like Ranch Dip and veggies, Cowboy Caviar, and Date Snickers Bars over prepackaged snacks.
Ingredients
- 2 cups frozen mango chunks, or 2 fresh mangos if using frozen banana
- 1 ripe banana, fresh or frozen, peeled and sliced
- 1/2 cup plain Greek yogurt or plain yogurt
- 1/2 cup whole milk, or almond milk for dairy-free
- 1 Tbsp honey, or added to taste – or sub with agave or preferred sweetener
- 1 tsp fresh lime juice, optional (you can swap with lemon juice)
Instructions
- Add the ingredients – In a high-powered blender, combine the mango, banana, Greek yogurt, milk, lime juice, and honey. If both fruits are fresh, add a handful of ice for a thicker, colder texture.
- Blend on high until completely smooth – about 60 seconds. Scrape down the sides if needed.
- Taste and adjust – Add more lime juice for brightness, a splash more milk to thin, or if it gets stuck while blending. Add extra honey if your fruit isn’t very sweet.
Notes
Storage: Mango smoothie is best right away, but can be kept in the fridge for a few hours. If you have leftovers, pour the smoothie into popsicle molds for the best Mango popsicles or into ice cube trays to freeze and re-blend later. Frozen smoothie lasts up to 3 months in the freezer.
Nutrition Per Serving
251kcal Calories52g Carbs9g Protein3g Fat
Ingredients
I always stock frozen mango in the freezer to make the perfect cold and creamy mango smoothie when the craving hits, but I also include substitution ideas below so you can make it with what you have.
- Frozen mango chunks – use straight from the freezer, or substitute with 2 fresh mangos if using a frozen banana
- Banana – fresh or frozen bananas work here, giving the smoothie the creamiest consistency
- Yogurt – Use Greek yogurt for higher protein and thicker consistency, or plain yogurt for a thinner texture. You can substitute with cottage cheese, kefir, or even avocado
- Milk – I prefer whole milk, but you can use any type of milk, including almond milk, for a dairy-free mango smoothie
- Honey – Add this to taste and you can omit or swap with agave or your favorite sweetener.
- Fresh lime juice – The secret ingredient! You’ll only need 1 teaspoon. You can also swap with lemon juice.
Pro Tip:
For the best texture, at least the mango or banana should be frozen. If you’re using fresh fruit, add a handful of ice to your smoothie to keep it chilled.
How to Make a Mango Smoothie
This mango smoothie recipe is so easy—just toss it all into the blender! I prefer my high-powered Vitamix, since it does a great job of getting a smooth texture.
- Add the ingredients – place everything into the blender.
- Blend – on a high speed for 60 seconds or until no chunks remain
- Taste and adjust – taste the mixture using a spoon. Adjust the taste and consistency
Tips for the Best Mango Smoothie
This foolproof recipe for mango smoothies is so forgiving and quick. Here are some of my tips for making it even easier:
- Use frozen fruit – Smoothies taste best with frozen fruit. To freeze your bananas for a creamy, soft-serve-like consistency, peel ripe bananas, break them into chunks, and put them into a freezer zip-top bag
- Add honey and lime to taste – if your fruit is tart, start with just 1/2 tsp of lime juice and add more honey to taste. For sweeter fruit, add more lime juice as needed. I’ve used up to 1 Tbsp lime juice for very sweet mangos.
- If the blender gets stuck, let the mixture sit to thaw slightly before blending—2 to 3 minutes. You can also add more liquid to thin the fruit, or use a tamper accessory if you have one.
Make-Ahead and Storage Tips
This recipe makes just 1 large or two small smoothies, but if you have leftovers, simply pour the mango smoothie into a popsicle mold or ice cube molds to freeze.
- Make-Ahead: Make the smoothie and freeze in silicone ice cube trays. Use a blender to blend the ice cubes.
- To Refrigerate: Store for up to 12 hours in an airtight container in the fridge.
- Freezing: freeze as popsicles or ice cubes for up to 3 months.
Try this Mango Smoothie Recipe for a nice breakfast or afternoon snack packed with fresh fruit and protein-rich Greek Yogurt. You’ll love the perfectly sweet taste and velvety smooth texture in this satisfying drink. This will quickly become a snack favorite, just like in my kitchen.
