Mango Smoothie Recipe

Prep mango and banana

Peel and dice enough ripe mango to measure 1.5 cups. Peel and slice half a banana (about 1/2 cup sliced). If using frozen mango, measure frozen pieces and reduce ice to 1/2 cup.

Gather a blender, measuring cups and spoons, a knife, cutting board, and glasses for serving.

Layer ingredients in blender

Add the milk and yogurt to the blender first (this helps the blades move), then add the diced mango, sliced banana, honey (or maple syrup), lime juice, vanilla extract (if using), and a pinch of salt. Top with ice cubes.

Blend to desired consistency

Secure the lid and blend on medium-high for 30–60 seconds, stopping to scrape down the sides once if needed. Blend until smooth and creamy with no large fruit chunks. If too thick, add 1–2 tablespoons more milk and blend briefly; if too thin, add a few more ice cubes or a small handful of frozen mango and blend again.

Taste the smoothie and adjust sweetness or acidity as needed: add up to 1 additional teaspoon honey for more sweetness, or another 1/2 teaspoon lime juice for more brightness. Blend 5–10 seconds after adjustments.

Pour and garnish

Pour the smoothie into two glasses. Garnish each with a few mint leaves and a thin mango slice on the rim if desired.

Serve immediately for best texture.