Banana Mango Smoothie
A great banana mango smoothie recipe brings together ripe bananas and sweet mango for a naturally creamy, tropical drink you can make in minutes. This combination has become a breakfast favorite because it blends smooth, tastes bright, and needs almost no added sugar to taste good.
Equipment
- High-powered blender - Makes the biggest difference in texture
- Measuring cups and spoons
- Cutting board
- Sharp knife
- Rubber spatula - For scraping down the sides of the blender
- Tall glasses or mason jars - For serving
- Reusable straws - Optional
Ingredients
- 2 ripe bananas - peeled and sliced (freeze slices ahead for a thicker smoothie)
- 2 cups frozen mango chunks - about 330g
- 1 cup milk of choice - 240ml; dairy, oat, or almond milk all work
- 1/2 cup plain Greek yogurt - 120g; adds creaminess and protein
- 1 tablespoon honey - 1 to 2 tablespoons, or to taste; skip if your fruit is very ripe
- 1/2 teaspoon vanilla extract
- 1/2 cup ice cubes - 120ml; only if your fruit isn't frozen
- salt - a pinch, to balance the sweetness
Instructions
- Peel and slice bananas into rough 1-inch chunks. If using fresh mango, peel and cut the flesh away from the pit into similar sized chunks. If fruit isn't frozen, place pieces on a parchment-lined tray and freeze for at least 2 hours for thickest texture.
- Pour milk into the blender jar first, then add Greek yogurt. Add the pinch of salt at this stage. Adding liquid before frozen fruit helps the blender blades catch and pull everything down evenly.
- Add frozen banana slices and frozen mango chunks on top of the liquid. Drizzle in honey and vanilla extract over the fruit. If fruit is very ripe, start with 1 tablespoon of honey and adjust later after tasting.
- Start blender on low speed for about 10 seconds to break up largest chunks. Gradually increase to high speed and blend for 45 to 60 seconds, or until completely smooth with no visible fruit pieces. Stop and scrape down sides with a rubber spatula if needed, then blend again for another 15 seconds.
- If smoothie is too thick, add a splash more milk (about 2 tablespoons at a time) and blend again. If too thin, add a few extra ice cubes or a handful of frozen mango and blend once more. Taste and adjust sweetness with more honey if needed.
- Pour smoothie into tall glasses right after blending. Add a straw and, if desired, a slice of fresh mango on the rim as a simple garnish. Serve immediately for the best texture and coldest temperature.
Notes
- Freeze bananas ahead of time: Peel and slice before freezing so you're not fighting with a frozen, unpeeled banana later.
- Use ripe, spotty bananas: The riper the banana, the sweeter and smoother the final texture will be.
- Don't skip the liquid-first order: Adding milk or yogurt before the frozen fruit prevents the blender from struggling or overheating.
- Taste before adding all the honey: Ripe mango and banana are often sweet enough on their own.
- Blend in short bursts if your blender is underpowered: This keeps the motor from straining and helps break up ice more evenly.
- Add a squeeze of lime: A small amount of acid brightens the tropical flavor and keeps it from tasting flat.
- Chill your glasses first: A cold glass keeps the smoothie colder for longer, especially in warm weather.
- Store extra portions in single-serving containers: This makes it easier to grab exactly what you need without thawing more than one serving at a time.
- For meal prep: Portion frozen banana and mango into freezer bags ahead of time so you only need to add liquid and blend on busy mornings.
- Smoothie packs: Freeze leftover smoothie in ice cube trays, then blend the cubes with a splash of milk for a quick single serving later.
Nutrition
Serving: 1smoothieCalories: 195kcalCarbohydrates: 42gProtein: 6gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.5gCholesterol: 5mgSodium: 55mgPotassium: 560mgFiber: 4gSugar: 32gVitamin A: 15IUVitamin C: 45mgCalcium: 12mgIron: 3mg
Tried this recipe?Let us know how it was!