Mango Banana Smoothie
on Apr 23, 2023, Updated Dec 27, 2023
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.
Smoothies are my favorite breakfast during summer. I want to share some healthier smoothie recipes: Pineapple Banana Smoothie, Strawberry Banana Yogurt Smoothie, Cantaloupe Smoothie, and Banana Beet Smoothie.
My most favorite thing about Indian summers is the mangoes. I eat them as dessert after every meal, make as many recipes as I can using them, and then freeze some to use all around the year.
The mangoes have started appearing in the market, so I tried this Mango and Banana Smoothie recipe. It turned out quite well, and I am sure it will be our regular breakfast this summer.
About Mango Banana Smoothie
Mango Banana Smoothie is a healthy, delicious, and creamy tropical smoothie recipe prepared with just 5 simple ingredients – juicy mangoes, ripe bananas, 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 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.
Ingredients
Mango and 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 before being used in the smoothie. Freezing the fruits gives the smoothie a thick, creamy texture.
Banana – Choose a slightly over-ripe banana. It is sweeter and makes the smoothie creamier.
Mango – Choose non-fibrous mangoes like Ataulfo, Kent, or Keitt. Indian mangoes like Alphanso and Kesar are also great options. If mangoes are not in season, then use frozen mango chunks. You can buy them in bulk from Costco or Whole Foods.
Canned mango puree can also be substituted for mango chunks. This recipe can use one cup of unsweetened mango puree instead of frozen mangoes.
Yogurt And Milk are added for extra creaminess and to adjust the smoothie’s consistency.
If vanilla yogurt is not available, you can use plain yogurt. Add ½ teaspoon of vanilla extract to give it a vanilla flavor. Greek yogurt can also be used in place of plain yogurt.
I like to use whole milk to make the smoothie creamier, but you can also use skim milk.
Honey is optional, but if you feel the mangoes are not sweet enough, add a little honey to adjust the sweetness to your taste.
How To Make Mango And Banana Smoothie
Preparations
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 frozen banana out of the freezer and keep them on the counter for 10 minutes to thaw a little.
Add the following ingredients to the medium jar of a high-speed blender and blend until smooth.
- 1 cup frozen mango pieces
- 1 large banana, peeled, sliced, and frozen
- ¾ cup vanilla yogurt
- ½ cup milk
- 2 tablespoon honey
If the smoothie is too thick, add more milk. Check for sweetness and add more honey if needed.
Pour the smoothie into 2 serving tall glasses.
Garnish with mango cubes and banana slices. For a pop of color, I like to garnish my smoothies with edible flowers. You can also add a few ice cubes to each glass. Serve chilled.
Variations
Greens: Adding a handful of spinach or kale to the blender will give your delicious smoothie a boost of vitamins and minerals without changing the flavor too much.
Nuts or seeds: For extra protein and healthy fats, add a tablespoon of your favorite nut or seed (almonds, cashews, pecans, chia seeds, hemp seeds, or flaxseeds). You can also add nut butter, such as 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 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.
Ice Cream: To make it indulgent, add some mango or vanilla ice cream.
Frequently Asked Questions
Substitute yogurt with vegan options such as coconut yogurt and soy yogurt to make it vegan.
In place of regular dairy milk, use vegan milk options such as almond milk, coconut milk, oat milk, soy milk, cashew milk, or other dairy-free milk.
Milk can be replaced with orange juice, coconut water, mango nectar, or other fruit juices.
Use agave nectar, maple syrup, or sugar in place of honey.
Yes, you can. Reduce the quantity of milk in the recipe and make a thicker smoothie. Pour the smoothie into a serving bowl and top with your favorite toppings. My favorites include mango slices, sliced bananas, coconut flakes, granola, roasted nuts (almonds, cashew nuts, pecans, walnuts), roasted seeds (flax seeds, hemp seeds, melon seeds), etc.
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Mango Banana Smoothie Recipe
Ingredients
- 1 cup mango pieces (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 )
Instructions
- 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 too 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. You can also add a few ice cubes to each glass.
- Serve chilled.
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