Mango Smoothie Recipe

Prepare fruit

If using fresh mango, peel, remove pit, and chop until you have about 1 1/2 cups packed chopped mango. If using frozen mango, measure frozen chunks and allow to sit 3–5 minutes to loosen slightly for easier blending.

Add the chopped mango, banana pieces, and yogurt to the blender jar.

Pour in the milk and add the honey (or maple syrup) and lime juice. If using vanilla extract, add it now.

Secure the lid and blend on high until smooth, about 30–60 seconds depending on your blender. Stop and scrape down the sides with a spatula if needed to get all fruit incorporated.

Add the ice cubes and any optional add-ins such as chia or flax seeds to the blender. Blend again for 10–20 seconds until the ice is fully broken down and the smoothie is creamy. If the smoothie is too thick, add 1 tablespoon (15 ml) more milk at a time and pulse until you reach the desired consistency.

Taste and adjust sweetness or acidity: add up to 1 additional teaspoon honey/maple if you prefer sweeter, or a few more drops of lime juice if it needs brightness.

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