Strawberry Mango Recipe

Prepare fruit

Wash strawberries, remove stems and hull. Peel the mango, cut the flesh away from the pit and dice. Measure fruit into a blender work bowl.

Sweeten and blend

Add 2 tablespoons granulated sugar, 1 tablespoon fresh lime juice, and 2 tablespoons cold water to the blender with the strawberries and mango. Purée on high until completely smooth, about 45–60 seconds. Taste and adjust sweetness or lime to balance — add up to 1 extra tablespoon sugar if needed and blend briefly.

Strain (optional)

If you prefer an ultra-smooth texture, pour the purée through a fine-mesh sieve into a bowl, pressing with a spatula to remove seeds and fibrous bits. Discard solids.

Combine base

In a medium bowl or directly in the blender, whisk 1 cup plain Greek yogurt with 1 tablespoon honey (if using) until smooth. If you want a lighter drink, use half yogurt and half milk or coconut water.

Incorporate purée

Add about 1 to 1 1/4 cups of the strawberry-mango purée to the yogurt and gently stir or pulse in the blender 4–6 times to combine. Adjust ratio depending on desired thickness—more purée for fruit-forward, less for creamier.

Chill and blend with ice

Add 1 cup ice cubes to the blended yogurt-fruit mixture (or directly to 1 1/4 cups purée for a dairy-free slushy) and blend until smooth and slushy, about 20–30 seconds. If the mixture is too thick, add 1–2 tablespoons cold water or milk and pulse to adjust consistency.

Portion

Divide the strawberry-mango beverage between 2 tall glasses (about 12 oz each). If you strained the purée, spoon any reserved thicker purée or swirls into the glass for visual layers before pouring.

Garnish

Top each glass with a few mango cubes and strawberry slices, and tuck a mint sprig into each glass. Serve immediately with a straw.