If not already done, peel and pit the peaches and mango. Chop into roughly 1-inch pieces so they blend evenly. If using fresh banana instead of frozen, slice and freeze for at least 1 hour beforehand to keep the smoothie chilled and creamy.

Measure out yogurt, milk, honey (or maple syrup), lime juice, and vanilla so they are ready to add to the blender.

Blending

Layer ingredients

Add the chopped peach and mango to the blender first, then the frozen banana. Spoon in the Greek yogurt, pour the chilled milk, add honey (or maple syrup), fresh lime juice, and vanilla extract.

Add ice and blend

Top with about 1 cup of ice cubes. Secure the lid and blend on high for 45–90 seconds, or until the mixture is completely smooth and creamy. If the mixture is too thick, add 1 tablespoon of milk at a time and pulse to reach desired consistency. If too thin, add a few more ice cubes or a small handful (1/4 cup) of frozen fruit and blend again.

Taste and adjust sweetness and acidity: add up to 1 additional tablespoon honey or 1/2 tablespoon lime juice as needed, then pulse briefly to combine.

Serve & Garnish

Pour the smoothie into two tall glasses (about 12–14 oz each).

Garnish each glass with a sprig of mint and a thin slice of peach or mango on the rim.

Serve immediately with a reusable straw. Leftovers can be stored in an airtight container in the refrigerator for up to 24 hours; re-blend briefly before serving if separated.