Mango Smoothie Recipe

Prep mango

If using fresh mango, peel and dice enough mango to measure 1 1/2 cups. If using frozen mango chunks, measure them frozen and reduce ice to 1/2 cup if you prefer thicker texture.

Measure yogurt, milk, honey (or maple), lime juice, vanilla, and a pinch of salt. Pick and wash mint leaves if using garnish.

Add diced or frozen mango, Greek yogurt, milk, and ice cubes to the blender jar.

Add honey or maple syrup, fresh lime juice, vanilla extract, and a pinch of salt to the blender. The salt brightens the flavor; include it for best balance.

Secure the blender lid. Start blending on low speed for 10–15 seconds to break up large pieces, then increase to high and blend for 30–45 seconds until completely smooth and velvety. Stop and scrape down the sides with a spatula if large mango pieces remain, then blend an additional 10–15 seconds.

Check consistency and taste. If too thick, add 1–2 tablespoons (15–30 ml) more milk and pulse to combine. If too thin, add a few more ice cubes or 1/4 cup frozen mango and blend briefly. Adjust sweetness with another 1/2 teaspoon honey if needed.

Pour the smoothie into two tall glasses (or one large glass).

Garnish each glass with a slice of mango and 2 mint leaves, if desired.

Serve immediately with a straw.