- Prep
- 5 min
- Cook
- 0 min
- Total
- 5 min
- Serves
- 2
Ingredients
What you’ll need — tap to tick off as you go
- 200 g
- 120 g
- 120 ml
- 1 tbsp
- 1 tsp
- 1 pinch
Process
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Add 200 g frozen mango chunks, 1 frozen banana (sliced into coins before freezing), 120 g plain yogurt, 120 ml milk, 1 tbsp honey (if using), 1 tsp lime juice and a pinch of salt to the blender.
Secure the lid and blend on high for 30 seconds, then stop and scrape down the sides with a spatula. Continue blending for another 30–60 seconds until the mixture is completely smooth and no icy shards remain.
Check the consistency: it should be thick, velvety and pourable, ribboning off a spoon. If it is too thick to pour, add milk 1 tbsp at a time and blend for 5 seconds; if too thin, add a few more frozen mango chunks and blend for 20 seconds.
Taste and adjust: add a little more honey if the mango is tart, or a few drops of lime juice if it tastes flat. Blend for 5 seconds to incorporate.
Pour into two chilled glasses and serve immediately with a spoon or thick straw.
Kitchen notes
Kitchen notes
- The most common mistake is using fresh fruit and ice cubes; that gives a watery, icy smoothie. Freeze the mango and banana instead and skip the ice.
- A high-speed blender makes a noticeable difference. If your blender struggles, add the liquid first, then the frozen fruit, and pulse in short bursts to avoid overheating the motor.
- Doneness cue: the smoothie is ready when it pours in a slow ribbon and no flecks of ice remain. If you see shards, blend another 20 seconds.
- Make-ahead: portion the frozen mango and banana into freezer bags (up to 3 months). In the morning, just add yogurt, milk, honey and lime and blend.
- Serving suggestion: top with a few fresh mango cubes, a sprinkle of toasted coconut, or a drizzle of honey. It is also good as a post-workout drink or a light breakfast with a handful of nuts.
Substitutions
- plain yogurt→coconut yogurt or silken tofu for a dairy-free version
- milk→unsweetened oat milk, almond milk or coconut water
- honey→maple syrup or agave nectar
- lime juice→lemon juice or a pinch of citric acid
Storage & reheating
Best drunk immediately. If you must store it, pour into a sealed jar or bottle, filling it to the top to limit air, and refrigerate for up to 24 hours. It will separate and thicken; shake well or stir before drinking. For a slushy texture, freeze in an ice-cube tray for up to 1 month, then reblend the cubes with a splash of milk until smooth. Do not microwave or heat.
FAQ
The questions we get asked most
Why did my mango banana smoothie turn out watery?
The usual cause is using fresh fruit and ice cubes. Ice melts as it blends and dilutes the drink. Freeze the mango and banana ahead of time and omit ice entirely. Also, use full-fat yogurt rather than low-fat, and measure the milk rather than pouring freely.
Can I make this smoothie without a high-speed blender?
Yes, but you need to adjust the method. Put the milk and yogurt in the blender first, then add the frozen fruit. Pulse in 10-second bursts, scraping down between pulses, until smooth. A regular blender may leave tiny mango fibers; strain through a fine sieve if you prefer a silkier texture.
How do I fix a smoothie that is too thick to pour?
Add liquid a little at a time. Pour in 1 tbsp of milk, blend for 5 seconds, and check. Repeat until it ribbons off a spoon. Do not dump in a large amount at once or you will thin it past the point of recovery. If it becomes too thin, add a few more frozen mango chunks and blend.
Can I use frozen mango and banana that I bought pre-cut?
Yes, but check the label for added sugar or syrup. Pre-cut frozen fruit often has extra sugar, which can make the smoothie too sweet. If yours is unsweetened, proceed as written. If sweetened, reduce or omit the honey.
How long does this smoothie keep in the fridge?
It is best within 2 hours, but you can store it in a sealed jar for up to 24 hours. It will separate and become thicker; shake or stir well before drinking. After 24 hours the flavor dulls and the texture becomes grainy, so it is not worth keeping longer.
Can I make this smoothie ahead of time for breakfast?
Yes. Portion the frozen mango and banana into freezer bags up to 3 months ahead. In the morning, tip the frozen fruit into the blender with the yogurt, milk, honey and lime, and blend. You can also blend the whole smoothie the night before and refrigerate it, but the texture will be less frosty.
Why does my smoothie taste bitter or flat?
Underripe mango or banana can taste bitter or starchy. Use ripe fruit: the mango should be fragrant and slightly soft, and the banana should have brown speckles. A pinch of salt and a squeeze of lime brighten the flavor. If it still tastes flat, add a little more lime juice or honey.
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