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Mango Smoothie Recipe

Mango Smoothie

Wholesome Cove
This mango smoothie is thick, creamy, and bursting with tropical flavor, made with frozen mango, banana, Greek yogurt, and a splash of fresh orange juice for a bright, naturally sweet result.
Ready in just 5 minutes with no cooking required, it works beautifully as a quick breakfast, post-workout drink, or refreshing afternoon treat any time of year.
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Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Drinks
Cuisine Caribbean
Servings 2 smoothies
Calories 220 kcal

Equipment

  • High-speed blender - Such as a Vitamix or Ninja; a standard blender works but may need extra liquid
  • Measuring cups and spoons
  • Spatula or tamper - For scraping down blender sides or pushing ingredients toward blades
  • Two tall glasses or mason jars - 16 oz wide-mouth mason jars work great
  • Reusable wide straws - Optional; wide-diameter straws handle thick smoothies better
  • Handheld citrus juicer - Optional; only needed if squeezing fresh oranges

Ingredients
  

  • 2 cups frozen mango chunks - 300g; keep fully frozen for best thickness
  • 1 medium ripe banana - Fresh or frozen; a frozen banana makes it thicker and colder
  • 1/2 cup plain Greek yogurt - 120g; full-fat preferred; use coconut yogurt for vegan version
  • 1/2 cup orange juice - 120ml; freshly squeezed preferred, or 100% store-bought
  • 1/4 cup coconut milk - 60ml; full-fat canned coconut milk for best creaminess
  • 1/2 tsp vanilla extract

Optional Add-ins

  • 1 tbsp honey or maple syrup - Taste first; very ripe mangoes may need no added sweetener
  • 1/8 tsp ground turmeric - Deepens golden color and adds subtle warmth; use sparingly
  • 1 cup ice cubes - Only needed if using fresh mango instead of frozen

For Garnish (Optional)

  • fresh mango slices - For garnishing the rim of the glass
  • toasted coconut flakes - Sprinkle on top before serving
  • fresh mint sprigs - Optional garnish
  • honey - Optional light drizzle over the top

Instructions
 

  • Measure out 2 cups (300g) of frozen mango chunks directly from the freezer — do not thaw. Peel and break the banana into 3–4 pieces, and juice the oranges if using fresh.
  • Pour the orange juice and coconut milk into the blender first. Starting with liquids creates a vortex that pulls frozen ingredients down into the blades.
  • Spoon the Greek yogurt into the blender, then add the banana pieces on top of the liquids. These softer ingredients help cushion the frozen mango.
  • Add the frozen mango chunks last and secure the blender lid tightly. If using fresh mango, add 1 cup of ice cubes at this stage.
  • Start blending on low for 10 seconds, then increase to high and blend for 45–60 seconds until completely smooth. Add liquid one tablespoon at a time only if the blender is struggling.
  • Taste the smoothie and add honey or maple syrup if more sweetness is needed, then add vanilla extract. Blend for 5 more seconds to incorporate any additions.
  • If using turmeric, add a small pinch (no more than 1/8 tsp) and blend for another 5–10 seconds to deepen the golden color.
  • Pour into two tall glasses or mason jars, add optional garnishes like fresh mango slices, toasted coconut flakes, or a mint sprig, and serve immediately for the coldest, thickest texture.

Notes

  • Always use frozen mango for the best thick, creamy texture — fresh mango makes a thinner smoothie unless you compensate with plenty of ice.
  • Add liquids to the blender first; this is the single most effective trick for getting smooth results without stressing the motor.
  • For an extra thick result, use a frozen banana instead of fresh. Peel and freeze ripe bananas ahead of time for smoothies.
  • Full-fat Greek yogurt and full-fat canned coconut milk make the smoothie noticeably richer and creamier than low-fat versions.
  • To make this vegan, swap Greek yogurt for coconut yogurt and use maple syrup instead of honey — all other ingredients are already plant-based.
  • To make a smoothie bowl, reduce the orange juice to 1/4 cup (60ml) for a much thicker consistency, then pour into a bowl and top with granola, fresh mango, and toasted coconut.
  • Store leftover smoothie in an airtight jar in the refrigerator for up to 24 hours. Separation is normal — stir or shake well before drinking.
  • Freeze smoothie packs ahead of time: portion the mango, banana, and solid ingredients into zip-lock bags and freeze flat. Dump one bag into the blender with liquids each morning for an instant smoothie.
  • If the smoothie tastes too sweet, a small squeeze of fresh lime juice cuts through the sweetness and brightens all the flavors.
  • Blend on high for at least 45 seconds — a shorter blend time can leave tiny icy or fibrous bits from the mango.

Nutrition

Serving: 1SmoothieCalories: 220kcalCarbohydrates: 42gProtein: 7gFat: 5gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.5gCholesterol: 3mgSodium: 35mgPotassium: 520mgFiber: 4gSugar: 32gVitamin A: 25IUVitamin C: 72mgCalcium: 11mgIron: 3mg
Keyword frozen mango smoothie, healthy smoothie, mango banana smoothie, mango smoothie recipe, tropical smoothie
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