Banana Mango Smoothie
This creamy banana mango smoothie tastes like a tropical vacation in a glass, coming together in just five minutes with naturally sweet fruit and a handful of wholesome ingredients.
Equipment
- High-powered blender - Essential for blending frozen fruit smoothly
- Measuring cups and spoons
- Cutting board and knife - For slicing banana before freezing
- Reusable smoothie cup with lid and straw
- Rubber spatula - For scraping down blender sides if needed
- Freezer-safe bag or container - For pre-freezing banana slices
Ingredients
- 1 large ripe banana - about 120g, frozen and sliced
- 1 cup frozen mango chunks - 150g
- 0.5 cup plain Greek yogurt - 120g
- 0.5 cup unsweetened almond milk - 120ml, or milk of choice
- 1 tablespoon honey - 15ml, optional, adjust to taste
- 0.5 teaspoon fresh lime juice - 2.5ml
- 0.5 cup ice cubes - about 4-5 cubes, optional for a thicker smoothie
For Garnish (optional)
- fresh mango slices
- banana slices
- shredded coconut
Instructions
- Peel and slice the banana into rounds about 1 inch thick, then freeze in a single layer for at least 2 hours or overnight.
- Remove frozen banana and mango from the freezer and let sit for 1-2 minutes. Add frozen mango chunks, frozen banana slices, Greek yogurt, almond milk, lime juice, honey if using, and ice cubes to the blender.
- Secure the lid tightly and blend on low speed for 10 seconds, then increase to medium for 10-15 seconds, and finish on high for 30-45 seconds until completely smooth and creamy.
- Taste the smoothie and adjust sweetness with extra honey or balance with additional lime juice if needed. Add more almond milk to thin or more ice to thicken.
- Pour immediately into a glass or reusable smoothie cup, garnish with fresh mango, banana slices, or shredded coconut if desired, and serve right away.
Notes
- Freeze your banana in advance: This is the single most impactful tip for achieving a thick, creamy milkshake-like texture. Keep a stash of sliced frozen bananas in your freezer at all times.
- Use the ripest fruit: Bananas with lots of brown spots and sweet, fragrant mangoes will give you the best natural sweetness without needing added sweetener.
- Add liquid gradually: Start with less almond milk than you think you need. You can always add more to reach your desired consistency, but you can't take it out once it's in.
- Don't skip the lime juice: Even though it's a small addition, fresh lime juice brightens the entire flavor profile and makes the mango taste more vibrant and tropical.
- Fresh mango substitution: If using fresh mango instead of frozen, add extra ice cubes to compensate for the lack of chill and body, though the texture will be slightly thinner.
- Storage instructions: Store leftovers in an airtight container in the refrigerator for up to 24 hours. Shake or stir well before drinking as separation will occur.
- Freezer storage: Freeze this smoothie in a freezer-safe container or ice cube tray for up to 1 month. Thaw overnight in the refrigerator or blend frozen cubes with a splash of almond milk to refresh.
- Meal prep smoothie packs: Portion frozen banana and mango into individual freezer bags. When ready to blend, just empty the bag into the blender, add fresh yogurt and liquid, then blend.
- Dairy-free option: Swap Greek yogurt for a plant-based yogurt or omit it entirely and add an extra ΒΌ cup of coconut milk to maintain creaminess.
- Boost the protein: Add one scoop of vanilla protein powder or an extra 2 tablespoons of Greek yogurt for a more filling post-workout recovery smoothie.