Frozen Fruit Smoothie
This frozen fruit smoothie recipe is one of the most forgiving things you can make in a kitchen. No cooking, no timing, no special skills, and very little cleanup.
Equipment
- High-powered blender - at least 1000 watts recommended for frozen fruit
- Measuring cups and spoons
- Blender tamper - optional but helpful for thick smoothies
- Tall glasses or mason jars - for serving
- Reusable smoothie straws
- Spatula - for scraping the blender jar
Ingredients
- 1 cup frozen strawberries - 150g
- 1 cup frozen mango chunks - 165g
- 1 medium frozen banana - about 120g, sliced
- ½ cup frozen pineapple chunks - 80g
- ¾ cup orange juice - 180ml, freshly squeezed or store-bought
- ½ cup plain Greek yogurt - 120g
- 1 tablespoon honey - optional, for extra sweetness
- ½ teaspoon vanilla extract - optional
Optional Garnishes
- fresh strawberry slices - for garnish
- fresh fruit - for topping
- granola - for serving as a meal
Instructions
- Pour the orange juice and Greek yogurt into the blender jar first, adding honey and vanilla if using.
- Add frozen strawberries, mango chunks, banana slices, and pineapple chunks to the blender, not exceeding the max fill line.
- Secure the lid, start blending on low speed for 10 seconds, then increase to high speed and blend for 30-45 seconds until completely smooth.
- Check consistency, adding more juice if too thick or more fruit if too thin. Taste and adjust sweetness if needed.
- Pour into two tall glasses or mason jars and serve immediately. Garnish with fresh fruit or granola if desired.
Notes
- Freeze bananas in pieces: Slice bananas before freezing to ensure smooth blending. Whole frozen bananas are difficult to blend cleanly.
- Liquid first: Adding liquid to the blender before fruit protects the motor and helps the blender get traction right away.
- No ice needed: Frozen fruit provides all the cold and thickness needed. Ice dilutes the flavor as it melts.
- Start low, go high: Beginning on low speed before ramping up gives blades time to break down fruit without straining the motor.
- Don't over-blend: 30-45 seconds on high is usually enough. Over-blending generates heat that can thin out the smoothie.
- Use ripe bananas: Yellow bananas with brown spots freeze sweeter than unripe ones. The ripeness is locked in when frozen.
- Adjust to your blender: Less powerful blenders may need fruit added in batches or a brief thaw for 2-3 minutes.
- Storage: Refrigerate leftovers in an airtight container for up to 24 hours. For longer storage, freeze in ice cube trays and re-blend with juice.
- Make-ahead packs: Portion fruit ingredients into freezer bags without liquid for quick assembly on busy mornings.
- Vegan option: Swap Greek yogurt for plant-based yogurt and use coconut water or oat milk instead of orange juice.
Nutrition
Serving: 1smoothieCalories: 210kcalCarbohydrates: 46gProtein: 7gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 2mgSodium: 35mgPotassium: 620mgFiber: 4gSugar: 34gVitamin A: 15IUVitamin C: 85mgCalcium: 10mgIron: 2mg
Tried this recipe?Let us know how it was!