I perfected a Mango Banana Smoothie you can make in five minutes with six ingredients, including mango, coconut milk, yogurt and banana, that yields a thick, creamy texture.

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I don’t always make smoothies but when I do I grab frozen mango chunks and a ripe banana. This Mango Banana Smoothie tastes like sunshine, thick and creamy enough to feel like a treat, yet it’s oddly simple which makes me wonder how something so easy can taste so good.

I kept tweaking it and messing up the proportions, and that’s the fun part cause each batch comes out a little different, but one version stuck and now I call it the best. If you hunt through Easy Smoothie Recipes you’ll see why this one keeps coming back into my rotation, you might be surprised too.

Ingredients

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Best Mango Smoothie Recipe

Mango: bright, juicy, packed with vitamin C and fiber, gives sweet tropical flavor, sometimes fibrous.
Banana: creamy, adds natural sweetness and potassium, helps thicken the smoothie, may taste starchy.
Coconut milk: rich and silky, adds healthy fats and coconut flavor, makes it indulgent.
Greek yogurt: tangy and thick, boosts protein and creaminess, keeps you full longer.
Honey or maple syrup: simple sweetener, adjust to taste, maple adds warm flavor, honey floral.
Lime juice: brightens flavors with tart citrus, balances sweetness, adds a little zing.

Ingredient Quantities

2 cups frozen mango chunks

1 ripe banana

1/2 cup coconut milk (full fat)

1/2 cup plain Greek yogurt

1 tablespoon honey or maple syrup

1 teaspoon fresh lime juice

How to Make this

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1. Measure everything out: 2 cups frozen mango chunks, 1 ripe banana (peeled), 1/2 cup full fat coconut milk, 1/2 cup plain Greek yogurt, 1 tablespoon honey or maple syrup, 1 teaspoon fresh lime juice.

2. Pour the coconut milk and Greek yogurt into the blender first, this helps the blades move and prevents the fruit from getting stuck.

3. Add the honey or maple syrup and the lime juice, then toss in the sliced banana, it makes the smoothie extra creamy.

4. Pile the frozen mango chunks on top of the liquids, putting frozen fruit last keeps the blender from stalling.

5. Start on low or pulse a few times to break up big chunks, then blend on high until smooth and thick, about 30 to 60 seconds.

6. Stop, scrape down the sides with a spatula and blend again if needed, sometimes you gotta do that to get it fully smooth.

7. Check texture and taste: if it’s too thick add 1 tablespoon more coconut milk at a time, if not sweet enough add a little more honey or maple syrup and blend briefly.

8. Pour into glasses and serve immediately while it’s cold and creamy, it’s best enjoyed right away.

Equipment Needed

1. Blender (a strong one if you got it), pour liquids in first so the blades move easy
2. Measuring cups for the 2 cups and half cup stuff
3. Measuring spoons for the tablespoon and teaspoon
4. Rubber spatula to scrape the sides and scoop out every bit
5. Sharp knife for slicing the banana
6. Cutting board
7. Citrus juicer or small reamer (a fork works in a pinch) to get the lime juice
8. Two glasses or jars plus a spoon for tasting and serving, dont forget to chill them if you like it extra cold

FAQ

2 cups frozen mango chunks

1 ripe banana

1/2 cup coconut milk (full fat)

1/2 cup plain Greek yogurt

1 tablespoon honey or maple syrup

1 teaspoon fresh lime juice

Q: Can I use fresh mango instead of frozen? A: Yes but add ice or freeze sliced mango first otherwise the smoothie will be much thinner and less chilled.

Q: How can I make the smoothie thicker? A: Use more frozen fruit or add a frozen banana, or add 1 to 2 tablespoons of chia seeds and let sit 5 minutes before drinking.

Q: Can I use a different milk instead of coconut milk? A: Sure almond milk, oat milk or regular milk work fine but coconut milk gives the richest, tropical flavor.

Q: How long will leftovers keep? A: Best the same day. If you must keep it seal in the fridge up to 24 hours but texture and color will change.

Q: Can I prep this ahead for mornings? A: Yes pack ingredients in a freezer bag minus the liquid, then dump and blend with coconut milk in the morning.

Q: Is it okay to skip the sweetener? A: Absolutely if your mango and banana are very ripe you probably wont need extra sweetener, taste first and add if needed.

Best Mango Smoothie Recipe Substitutions and Variations

Quick swaps for the Best Mango Smoothie, cuz sometimes you gotta improvise

Frozen mango chunks: use fresh ripe mango plus a handful of ice to chill, or try frozen peaches or pineapple for a similar sweet tropical vibe.
Ripe banana: swap with half an avocado for creaminess, or use half a cup silken tofu for extra protein, or add extra mango if you want less banana taste.
Full fat coconut milk: replace with canned coconut cream thinned with water for the same richness, or use almond milk for a lighter version, or oat milk for a naturally sweet creamy finish.
Plain Greek yogurt: use coconut yogurt to make it dairy free, or 1/2 cup kefir for tang and probiotics, or a scoop of vanilla protein powder with a bit more liquid if you want no dairy.

Pro Tips

– Layer smart: pour the coconut milk and yogurt in first, frozen mango last. Start on low or pulse to break big chunks, then crank it up high until silky, if the blender stalls add a splash more coconut milk and scrape the sides, sometimes you gotta stop and do that twice.

– Use a super ripe banana for natural sweetness and creaminess, or freeze banana slices ahead if you want an extra thick, frosty smoothie. If your banana is underripe it wont blend as creamy.

– Taste and tweak as you go, dont be shy — add a little more coconut milk only a tablespoon at a time to thin it, add more honey or maple if it needs sweetness, and a tiny extra squeeze of lime to brighten things up, but dont overdo the lime or youll mask the mango.

– Serve right away for best texture, it gets watery if it sits, but if you must save some pour into an airtight jar and shake or re-blend before drinking. Chill your glasses beforehand for a colder, nicer sip.

Best Mango Smoothie Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I perfected a Mango Banana Smoothie you can make in five minutes with six ingredients, including mango, coconut milk, yogurt and banana, that yields a thick, creamy texture.

Servings

servings

Calories

357

kcal

Equipment: 1. Blender (a strong one if you got it), pour liquids in first so the blades move easy
2. Measuring cups for the 2 cups and half cup stuff
3. Measuring spoons for the tablespoon and teaspoon
4. Rubber spatula to scrape the sides and scoop out every bit
5. Sharp knife for slicing the banana
6. Cutting board
7. Citrus juicer or small reamer (a fork works in a pinch) to get the lime juice
8. Two glasses or jars plus a spoon for tasting and serving, dont forget to chill them if you like it extra cold

Ingredients

2 cups frozen mango chunks
1 ripe banana
1/2 cup coconut milk (full fat)
1/2 cup plain Greek yogurt
1 tablespoon honey or maple syrup
1 teaspoon fresh lime juice

Directions

Measure everything out: 2 cups frozen mango chunks, 1 ripe banana (peeled), 1/2 cup full fat coconut milk, 1/2 cup plain Greek yogurt, 1 tablespoon honey or maple syrup, 1 teaspoon fresh lime juice.
Pour the coconut milk and Greek yogurt into the blender first, this helps the blades move and prevents the fruit from getting stuck.
Add the honey or maple syrup and the lime juice, then toss in the sliced banana, it makes the smoothie extra creamy.
Pile the frozen mango chunks on top of the liquids, putting frozen fruit last keeps the blender from stalling.
Start on low or pulse a few times to break up big chunks, then blend on high until smooth and thick, about 30 to 60 seconds.
Stop, scrape down the sides with a spatula and blend again if needed, sometimes you gotta do that to get it fully smooth.
Check texture and taste: if it’s too thick add 1 tablespoon more coconut milk at a time, if not sweet enough add a little more honey or maple syrup and blend briefly.
Pour into glasses and serve immediately while it’s cold and creamy, it’s best enjoyed right away.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.