Wash the mango. Using a sharp knife, cut away the cheeks from the pit, score the flesh in a grid, and scoop out approximately 1.5 cups of diced mango. If using frozen mango, measure frozen cubes and let sit 2–3 minutes to slightly soften.

Prepare banana

Peel and roughly chop the banana to yield about 1/2 cup. If you prefer a creamier texture, use a slightly overripe banana.

Blend Smoothie

Add the mango, banana, Greek yogurt (3 tbs), and honey (1 tbs) to the blender first so solids are close to the blades.

Pour in orange juice (1 cup) and cold milk (3 tbs). Add vanilla extract (1/4 tsp) if using.

Add ice cubes (1 cup) to the blender. If using frozen mango and you want a thicker smoothie, reduce ice to 1/2 cup.

Secure the blender lid and blend on high for 45–60 seconds, or until smooth and creamy. Stop and scrape down the sides with a spatula once if needed, then blend again for 10–15 seconds.

Taste and adjust sweetness: add up to 1 additional tablespoon of honey or maple syrup if desired, and blend briefly to combine.

Finish & Serve

If the smoothie is too thick, add 1–2 tablespoons more milk or orange juice and stir or pulse to combine until the desired consistency is reached.

Pour the smoothie into two glasses (see servings). Sprinkle chia seeds (1 tsp) on top if using. Garnish each glass with a fresh mint leaf and a mango slice.

Serve immediately with a straw.