Are you looking for a quick and healthy breakfast to kick-start your day? Then try this thick and creamy Mango Banana Smoothie, which will get ready in under 10 minutes (vegetarian, gluten-free, and can be made vegan).
Smoothies are my favorite breakfast during summer. Here are some more smoothie recipes I would like to share with you – Pineapple Banana Smoothie, Strawberry Yogurt Smoothie, Cantaloupe Smoothie, Strawberry Spinach Smoothie, Beet Smoothie, Strawberry Kiwi Smoothie, and Strawberry Blueberry Smoothie.
About Mango Banana Smoothie
Mango Banana Smoothie is a delicious and creamy tropical smoothie recipe prepared with just 5 simple ingredients – mango, banana, yogurt, milk, and honey. It is also called “Sunshine in a glass” due to its beautiful yellow-orange color.
With summer knocking at the door and ripe and juicy mangoes available in abundance in the local markets, it is a perfect time to include this nutritious fruit in your everyday diet. This mango and banana smoothie is a great way to do it.
Not only summer, but you can enjoy this beverage all year using frozen mango chunks or canned mango puree.
Serve this smoothie as a healthy breakfast, snack, or even dessert.
The mango banana smoothie recipe is vegetarian and gluten-free. You can easily make it vegan too.
Double or triple the recipe as per your requirements.
Mango Banana Smoothie needs 5 ingredients – banana, mangoes, vanilla yogurt, milk, and honey.
Mango and Banana are peeled, chopped, and frozen for 3 to 4 hours to use in the smoothie. Freezing the fruits gives the smoothie a thick creamy texture.
Yogurt and milk are added for extra creaminess and to adjust the smoothie’s consistency. You can use plain yogurt if vanilla yogurt is not available. Add ½ teaspoon of vanilla extract to give the vanilla flavor.
Honey is optional! But if you feel the mangoes are not sweet enough, add a little honey to adjust the sweetness according to your taste.
How To Make Mango Banana Smoothie
Start by preparing the fruits. Peel a large ripe and juicy mango and cut the flesh into cubes. Freeze the mango pieces for 3-4 hours.
Peel a large banana and cut it into slices. Freeze the slices for 3-4 hours.
Make The Smoothie
Take the frozen mango and banana out of the freezer and keep them on the counter for 10 minutes to thaw a little.
- 3.5 oz (100 g) frozen mango pieces
- 1 large banana, peeled, sliced, and frozen
- ¾ cup vanilla yogurt
- ½ cup milk
- 2 tablespoon honey
to the medium jar of a high-speed blender and blend until smooth.
Add more milk if the smoothie is thick for liking. Check for the sweetness and add more honey if needed.
Pour the smoothie into 2 serving tall glasses.
Garnish with mango cubes and banana slices. I like to garnish my smoothies with edible flowers for a pop of color.
Greens: Adding a handful of spinach or kale to the blender will give your smoothie a boost of vitamins and minerals without changing the flavor too much.
Nuts or seeds: Add a tablespoon of your favorite nut or seed (almonds, cashews, pecans, chia seeds, hemp seeds, or flaxseeds) for extra protein and healthy fats. You can also add nut butter like almond butter, peanut butter, or cashew butter.
Berries: Add some raspberries, blueberries, or strawberries to your smoothie for a pop of color and extra antioxidants.
Ginger: A small piece of fresh ginger can add some zing to your smoothie and also has anti-inflammatory properties.
Protein: – Add a scoop of your favorite protein powder or whey protein to make this a pre or post-workout snack.
Frequently Asked Questions
To make it vegan, substitute yogurt with vegan options such as coconut yogurt, and soy yogurt. Use vegan milk options such as almond milk, coconut milk, oat milk, or other dairy-free milk in place of regular milk. Use agave nectar, maple syrup, or sugar in place of honey.
Mango banana smoothie is best consumed immediately after blending, but if you have a leftover smoothie or want to make a batch ahead of time, here are some storage suggestions:
Refrigerate: If you need to store your smoothie, transfer it to an airtight container and store it in the refrigerator for up to 24 hours. Make sure to give the smoothie a good stir or shake before drinking, as it may separate as it sits.
Freeze: You can also freeze your smoothie in an airtight container or freezer bag for up to 3 months. Thaw it in the refrigerator overnight and give it a good shake or stir before consuming.
You can also freeze the smoothie in popsicle molds and serve it as a summer treat.
Remember that the texture and flavor of your smoothie may change slightly after storage and freezing, but it will still be nutritious and delicious.
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Mango Banana Smoothie Recipe
- 3.5 ounce mango pieces (100 g, frozen)
- 1 large banana (peeled, sliced and frozen)
- ¾ cup vanilla yogurt (or plain yogurt + ½ teaspoon vanilla extrat)
- ½ cup milk (whole, skim, low fat or plant based)
- 2 tablespoons honey (use agave nectar, maple syrup, or sugar for a vegan recipe )
- Take the frozen mango and banana out of the freezer and keep them on the counter for 10 minutes to thaw a little.
- Add all the ingredients to the medium jar of a high-speed blender and blend until smooth.
- Add more milk if the smoothie is thick for liking. Check for the sweetness and add more honey if needed.
- Pour the smoothie into 2 serving tall glasses.
- Garnish with mango cubes and banana slices. I like to garnish my smoothies with edible flowers for a pop of color.
- Serve chilled.
Did you make this recipe? Let me know!