Peel the papaya, cut it in half, scoop out the seeds and chop enough to measure 2 cups. Peel the banana and break or slice it into pieces so it blends evenly.

Measure liquids and extras

Measure 1 cup yogurt and 1 cup milk (use less milk for a thicker smoothie). If using honey/agave, vanilla, lime zest or ground ginger, have them ready.

Blending

Add ingredients to blender

Place the chopped papaya and banana in the blender first, then add the yogurt and milk. Add the honey or agave, lime juice, optional vanilla and ginger. Top with the ice cubes.

Blend until smooth

Start blending on low, then increase to high and blend for 45–60 seconds or until the mixture is completely smooth and creamy with no large fruit pieces. If the smoothie is too thick, add up to 1/4 cup more milk and pulse again. If too thin, add a few more ice cubes or 1/4 cup more yogurt and blend briefly.

Taste and adjust

Taste the smoothie and adjust sweetness or acidity as needed: add another 1/2–1 tbs honey/agave for more sweetness, or another 1/2 tsp lime juice to brighten flavors. Blend for 5–10 seconds after adjustments to incorporate.

Serve

Pour the papaya smoothie into two tall glasses. Garnish each with a mint sprig and a papaya wedge on the rim. Serve immediately chilled.

If storing, pour into an airtight container and refrigerate for up to 24 hours; stir or re-blend briefly before serving, as separation may occur.