This mango smoothie is creamy, refreshing, and naturally sweet, with only four main ingredients and a blender standing between me and a glass of tropical sunshine. I love how the ripe mango blends with milk and yogurt for a tangy twist reminiscent of a mango lassi, making it perfect for breakfast, a snack, or a cooling drink alongside spicy dishes.

Why You’ll Love This Recipe

I like this smoothie because it’s quick—ready in just five minutes—and packed with vitamins A and C, plus fiber from the mango. Using either fresh or frozen mango makes it versatile year-round, and the optional honey adds just the right touch of sweetness without overpowering the fruit. It’s smooth, satisfying, and feels like a treat while still being wholesome.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• chopped ripe mango

• milk (dairy or unsweetened non-dairy)

• ice

• plain yogurt

• honey (optional)

Directions

1. I add the mango, milk, ice, yogurt, and honey (if using) to a blender.

2. I blend until the mixture is smooth and frothy.

3. I pour into a glass and enjoy right away while it’s chilled and creamy.

Servings and timing

This recipe makes 1 smoothie. It takes about 5 minutes from start to finish.

Variations

• Berry: I replace the mango with frozen blueberries or raspberries, skip the ice, and use maple syrup instead of honey.

• Green: I blend in avocado slices and fresh or frozen spinach for an extra nutrient boost, adding more liquid if needed.

• Nutty: I stir in a spoonful of peanut butter, almond butter, tahini, or cashew butter.

• Spiced: I add a pinch of cinnamon and cardamom for a warm flavor.

• Tropical veggie: I mix mango with carrot and pineapple for a bright, vitamin-packed drink.

storage/reheating

I prefer to drink this smoothie immediately for the best texture and flavor, but I can store it in a sealed jar in the fridge for up to 24 hours. If it separates, I just give it a good shake or a quick blend before drinking.

FAQs

Can I use frozen mango instead of fresh?

Yes, I use one cup of frozen mango and skip the ice. If my blender isn’t powerful, I let the mango thaw slightly before blending.

What kind of milk works best?

I use any dairy or unsweetened non-dairy milk like almond, coconut, soy, or oat, depending on the flavor I want.

Can I make it without yogurt?

Yes, but I like the tang and creaminess yogurt adds. Without it, the smoothie will be thinner.

How can I make it sweeter without honey?

I blend in a Medjool date, maple syrup, or agave nectar instead of honey.

Can I turn this into a protein smoothie?

Yes, I add a scoop of protein powder or extra Greek yogurt to make it more filling.

Conclusion

I love this mango smoothie for its simplicity and bright flavor—it’s like a glass of sunshine I can make in minutes. Whether I’m using fresh fruit in summer or frozen mango in winter, it’s always refreshing, nourishing, and endlessly adaptable to whatever I’m craving.

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