There’s a unique magic to the taste of a truly ripe mango. It’s a flavour that instantly conjures up images of sun-drenched beaches and tropical holidays. For years, I tried to capture that exact feeling in a glass, and this Mango Smoothie Recipe is the delicious result of all that experimenting. It’s more than just a drink; it’s a vibrant, creamy, and utterly refreshing start to the day or a welcome afternoon boost. This is my go-to recipe when I need something that feels both indulgent and genuinely nourishing.

What sets this particular mango smoothie apart is its balance. We’re not just blending fruit; we’re creating a harmony of flavours and textures. The intense, floral sweetness of the mango is perfectly cut through by the tangy creaminess of Greek yoghurt, while a squeeze of fresh lime juice adds a zesty brightness that lifts everything. The consistency is luxuriously thick and frosty, thanks to a simple trick I’ll share, making it feel like a proper treat every single time.

This recipe is for anyone who wants to start their day on a brighter note or needs a healthy pick-me-up that doesn’t compromise on flavour. It’s ideal for busy mornings when you need a nutritious breakfast on the go, and it also works wonderfully as a post-workout recovery drink. Children love its natural sweetness, making it a fantastic way to get more fruit into their diets without any fuss.

Recipe Overview

This Mango Smoothie Recipe delivers a thick, creamy, and intensely fruity drink with a beautiful balance of sweet and tangy notes. Expect a velvety texture that’s almost like a sorbet, achieved by using frozen mango instead of ice. I’ve found this method prevents the flavour from becoming diluted and results in a much richer consistency. It’s a straightforward blend that tastes wonderfully complex.

• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Servings: 2 small or 1 large
• Difficulty: Easy

Why You’ll Love This Mango Smoothie Recipe

• Genuine Flavour: This isn’t just a generically sweet drink. The ripe mango provides a deep, floral sweetness that is beautifully balanced by the sharp tang of full-fat Greek yoghurt and a zesty, bright finish from fresh lime juice. It’s a sophisticated taste profile in a simple smoothie.
• Ready in 5 Minutes: From gathering your ingredients from the fridge and freezer to taking your first sip, this entire recipe comes together in about 5 minutes, making it a brilliant option for hectic mornings.
• Flexible Recipe: This recipe is a fantastic starting point. You can easily make it dairy-free by using coconut yoghurt, boost the protein with a scoop of your favourite powder, or add a handful of spinach for extra nutrients—you won’t even taste it!
• Great for Breakfast or a Snack: It works beautifully for a nutritious breakfast that keeps you full until lunchtime. It’s also a fantastic afternoon snack to combat that 3 pm slump with natural energy.
• Family Tested: My children absolutely adore this smoothie, which always gets compliments on its creamy texture. It’s one of my most reliable ways to serve up a healthy treat that feels special.

Mango Smoothie Recipe

⏱️ 3 min prep  •  🍳 2 min cook  •  👥 2 servings

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Ingredients You’ll Need

The quality of your ingredients will truly make this smoothie shine. I always recommend using frozen mango chunks, as they create that irresistibly thick and frosty texture without watering down the flavour. I often buy a big bag of organic frozen mango from the supermarket to have on hand. For the yoghurt, a full-fat Greek variety like Fage Total gives the most luxurious creaminess.

• 300g frozen ripe mango chunks
• 150g full-fat Greek yoghurt
• 120ml milk (dairy or a non-dairy alternative like almond or oat milk)
• 1 tbsp honey or maple syrup (adjust to your sweetness preference)
• 1 tbsp fresh lime juice (from about half a lime)
• 1/2 tsp vanilla extract
• A tiny pinch of sea salt (optional, but recommended)
• Optional Boosts:
  • 1 tbsp chia seeds or ground flaxseed
  • 1 scoop of vanilla or unflavoured protein powder
  • A large handful of fresh spinach
  • 1/2 a frozen banana for extra creaminess

Sara’s Tip: If you only have fresh mangoes, simply peel, chop them into chunks, and freeze them on a baking tray for at least 4 hours. This little bit of prep makes all the difference to the final texture.

How to Make This Mango Smoothie Recipe

The process for making this smoothie is very straightforward. The key is to add the ingredients to your blender in the correct order to ensure everything blends smoothly without putting too much strain on the motor.

1. Prepare Your Blender: Start by pouring the liquids into the blender jug. Add the 120ml of milk and 1 tbsp of fresh lime juice first. I find that this helps the blades move more freely once the frozen ingredients are added.
2. Add the Softer Ingredients: Next, add the 150g of Greek yoghurt, 1 tbsp of honey or maple syrup, 1/2 tsp of vanilla extract, and the pinch of sea salt (if using).
3. Add the Frozen Fruit: Now, add the 300g of frozen mango chunks on top of the other ingredients. If you’re including any optional boosts like spinach or chia seeds, add them now.
4. Blend Until Smooth: Secure the lid on your blender. Begin blending on a low speed for about 20-30 seconds to break up the large mango pieces. Then, increase the speed to high and blend for a further 60-90 seconds.
5. Check for Consistency: Continue blending until the smoothie is completely smooth and creamy, with no lumps remaining. You should see a vortex form in the middle of the blender, which means everything is circulating properly. If the smoothie is too thick for your blender to handle, add another splash of milk and blend again.
6. Serve Immediately: Pour the smoothie into one or two glasses. It’s best enjoyed straight away while it’s still frosty and thick.

Tips From My Kitchen

• Blender Technique: Always start your blender on a low speed before cranking it up to high. This technique, often recommended by blender manufacturers and food experts like those at BBC Good Food, helps pull the frozen ingredients down towards the blades, preventing air pockets and ensuring a much smoother result.
• The Secret Step: Don’t skip the tiny pinch of salt! I learned that a small amount of salt in sweet recipes doesn’t make them taste salty. Instead, it acts as a flavour enhancer, suppressing bitterness and making the sweetness of the mango taste more vibrant and pronounced.
• Make-Ahead Smoothie Packs: For ultra-fast mornings, I create smoothie packs. I portion the 300g of frozen mango and any dry boosts like chia seeds or protein powder into small freezer-safe bags. When I’m ready for a smoothie, I just empty a bag into the blender, add the wet ingredients, and blend.
• Storage: This mango smoothie is at its absolute best when consumed immediately. If you do have leftovers, you can store them in an airtight container or jar in the fridge for up to 24 hours. It will separate, so be sure to shake it vigorously or give it a quick blitz in the blender before drinking.

Equipment You’ll Need

You don’t need much for this recipe, but a good blender is the most important tool for achieving that silky-smooth texture.

• High-powered blender
• Measuring cups and spoons
• Citrus juicer (optional, but helpful)
• Silicone spatula (for scraping down the blender jug)

Delicious Variations to Try

One of the best things about a smoothie recipe is how easily you can adapt it. Here are a few variations we love in my house.

• Spicy Mango Ginger Twist: Add a small, 1-inch piece of peeled fresh ginger to the blender. It adds a lovely, warming spice that contrasts beautifully with the cool, sweet mango.
• Creamy Vegan Version: For a completely plant-based smoothie, swap the Greek yoghurt for a thick, creamy coconut yoghurt and use maple syrup instead of honey. Using full-fat coconut milk as your liquid will create an exceptionally rich and tropical drink.
• Tropical Paradise Smoothie: Reduce the mango to 200g and add 100g of frozen pineapple chunks and half a frozen banana. This combination creates a flavour that will transport you straight to a tropical island.

What to Serve With This Mango Smoothie

While this smoothie is a satisfying meal in a glass, sometimes you might want something alongside it for a more complete breakfast or brunch. While this smoothie is a great start, a more substantial meal like my Lemon Garlic Chicken might be what you crave for dinner.

• Toasted Sourdough with Nut Butter: The savoury, crunchy toast with creamy almond or peanut butter provides a lovely contrast in texture and makes for a very balanced breakfast.
• Granola and Berries: For a smoothie bowl, pour the thick smoothie into a bowl and top with your favourite crunchy granola, a sprinkle of toasted coconut flakes, and some fresh berries.
• A Simple Coffee or Tea: A hot cup of coffee or tea is the perfect simple accompaniment to this bright and fruity smoothie on a relaxed weekend morning.

Frequently Asked Questions

Mango Smoothie

A creamy and refreshing tropical smoothie made with frozen mango, Greek yogurt, and a hint of lime. Perfectly sweet, thick, and ready in minutes.

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Prep Time 3 minutes mins

Cook Time 2 minutes mins

Total Time 5 minutes mins

Servings: 2 servings

Course: Beverage

Cuisine: International

Calories: 240

Ingredients Method Notes

Ingredients

  

• 300 g frozen ripe mango chunks
• 150 g full-fat Greek yoghurt
• 120 ml milk dairy or a non-dairy alternative like almond or oat milk
• 1 tbsp honey or maple syrup adjust to your sweetness preference
• 1 tbsp fresh lime juice from about half a lime
• 1/2 tsp vanilla extract
• A tiny pinch of sea salt optional, but recommended
• Optional Boosts: 1 tbsp chia seeds or ground flaxseed
• 1 scoop of vanilla or unflavoured protein powder
• A large handful of fresh spinach
• 1/2 a frozen banana for extra creaminess

Method

 

1. Prepare Your Blender: Start by pouring the liquids into the blender jug. Add the 120ml of milk and 1 tbsp of fresh lime juice first. I find that this helps the blades move more freely once the frozen ingredients are added.
2. Add the Softer Ingredients: Next, add the 150g of Greek yoghurt, 1 tbsp of honey or maple syrup, 1/2 tsp of vanilla extract, and the pinch of sea salt (if using).
3. Add the Frozen Fruit: Now, add the 300g of frozen mango chunks on top of the other ingredients. If you're including any optional boosts like spinach or chia seeds, add them now.
4. Blend Until Smooth: Secure the lid on your blender. Begin blending on a low speed for about 20-30 seconds to break up the large mango pieces. Then, increase the speed to high and blend for a further 60-90 seconds.
5. Check for Consistency: Continue blending until the smoothie is completely smooth and creamy, with no lumps remaining. You should see a vortex form in the middle of the blender, which means everything is circulating properly. If the smoothie is too thick for your blender to handle, add another splash of milk and blend again.
6. Serve Immediately: Pour the smoothie into one or two glasses. It's best enjoyed straight away while it's still frosty and thick.

Notes

For a thinner consistency, add a splash more milk. Best served immediately while cold and frosty.

I really hope this creamy, vibrant Mango Smoothie brings a little bit of sunshine into your kitchen. It’s a recipe I turn to constantly for a taste of the tropics, no matter the season. If you give it a try, I would absolutely love to hear what you think. Please leave a comment below and let me know if you tried any of the variations!