Mango Smoothie Recipe

Prepare mango

Peel and pit the ripe mango. Chop into ~1-inch cubes until you have about 1 1/2 cups. If using frozen mango, measure frozen cubes and skip ice or reduce ice by half.

Measure out yogurt, milk, honey/maple syrup, lime juice, vanilla (if using) and a pinch of salt. If using add-ins like protein powder or chia, have them ready.

Combine ingredients

Place chopped mango, Greek yogurt, milk, honey or maple syrup, lime juice, vanilla extract (if using) and a pinch of salt into the blender. Add the ice cubes on top.

Blend to smooth

Secure the lid and blend on medium-high speed for 30–60 seconds, or until the mixture is smooth and creamy with no large mango pieces. Stop and scrape down the sides with a spatula if needed and blend again.

Adjust consistency and sweetness

If the smoothie is too thick, add 1–2 tablespoons (15–30 ml) more milk and pulse to combine. If too thin, add 2–4 more ice cubes or 1/4 cup more chopped mango and blend again. Taste and add an extra 1/2 teaspoon honey/maple if more sweetness is desired.

If using chia seeds, stir them into the finished smoothie and let sit 2–3 minutes to hydrate slightly (optional).

Pour the smoothie into a glass. Garnish with mint leaves if desired and serve immediately.

Store any leftovers in an airtight container in the refrigerator for up to 24 hours; stir before drinking as separation may occur.