Mango Smoothie Recipe

Measure and prep

If using fresh mango, peel, pit, and chop enough to yield about 1.5 cups of mango pieces. If using frozen mango, measure 1.5 cups and let sit 1–2 minutes at room temperature if extremely hard. Peel and slice the banana and measure 1/2 cup.

Add the chopped mango and banana to the blender along with 1/2 cup yogurt, 1/2 cup cold milk, and 1/4 cup orange juice. These form the primary smoothie base.

Add 1 tablespoon honey or agave, 1 teaspoon fresh lime juice, 1/4 teaspoon vanilla extract (if using), and a pinch of salt to the blender. The lime brightens the mango; the pinch of salt enhances sweetness.

Add 1/2 cup ice cubes if you want a colder, thicker texture (skip if using frozen mango). Start with the measured amount; you can add more ice or milk later to reach desired thickness.

Secure the blender lid. Blend on medium-high for 30–60 seconds, stopping to scrape down the sides with a spatula if needed. Blend until the mixture is smooth and creamy with no large fruit pieces remaining.

Check consistency and taste. If too thick, add 1–2 tablespoons milk at a time and blend briefly until desired consistency is reached. If not sweet enough, add another 1/2 tablespoon honey and blend again.

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

Garnish each glass with a mango slice or a sprig of mint. Serve immediately with a straw.