Smoothies are my go-to when I need something quick and healthy. Mornings in our house can get crazy with getting everyone ready for school and work. But I still want us to start the day with something good for our bodies. That’s where this mango yogurt smoothie comes in handy.
I keep frozen mango chunks in the freezer at all times. They blend up so creamy and give you that tropical taste even when it’s raining here in Portland. Plus, my kids think they’re getting a treat for breakfast, which makes my job a lot easier.
The best part? You can make this smoothie in under five minutes. Just toss everything in the blender while you’re packing lunches or brewing coffee. It’s sweet enough to feel like dessert but packed with protein and vitamins to keep you going until lunch.
Why You’ll Love This Mango Yogurt Smoothie
- Quick and easy – This smoothie comes together in just 5 minutes with minimal prep work – perfect for busy mornings or afternoon snacks.
- High-protein boost – The Greek yogurt packs plenty of protein to keep you satisfied and energized throughout your day.
- Simple ingredients – You only need a handful of common ingredients that you probably already have in your kitchen or can easily find at any grocery store.
- Naturally sweet and refreshing – The frozen mango and banana create a creamy, tropical flavor without needing any added sugars or artificial sweeteners.
- Healthy breakfast or snack – Packed with vitamins, probiotics, and natural fruit goodness, this smoothie is a nutritious way to start your day or refuel after a workout.
What Kind of Mango Should I Use?
For this smoothie, frozen mango is actually your best bet since it creates that thick, creamy texture we’re all after. You can find bags of pre-cut frozen mango chunks in most grocery stores, which saves you the hassle of peeling and dicing fresh ones. If you only have fresh mango on hand, just cut it up and freeze it for at least 2 hours before blending – this will give you the same results. When picking fresh mangoes to freeze yourself, look for ones that give slightly when pressed but aren’t mushy, and make sure they smell sweet at the stem end.
Options for Substitutions
This smoothie is super forgiving when it comes to swaps – here’s what you can change up:
- Frozen mango: Fresh mango works great too, but you’ll want to add a handful of ice cubes to get that thick, frosty texture. You can also try frozen peaches or pineapple for a different tropical twist.
- Almond milk: Any milk you have on hand works perfectly – cow’s milk, oat milk, coconut milk, or soy milk. Start with less and add more to reach your preferred consistency.
- Greek yogurt: Regular yogurt is fine, though your smoothie might be a bit thinner. For a dairy-free version, try coconut yogurt or silken tofu (use about ⅓ cup).
- Frozen banana: Fresh banana works, but frozen gives you that creamy, thick texture. If you don’t have banana at all, try frozen cauliflower (sounds weird, but it adds creaminess without changing the flavor).
- Lime juice: Lemon juice works just as well, or you can skip the citrus entirely if you prefer a sweeter smoothie.
Watch Out for These Mistakes While Blending
The biggest mistake when making mango smoothies is adding too much liquid at once, which can turn your thick, creamy treat into a watery disappointment – start with just ¾ cup of almond milk and add more gradually until you reach your desired consistency.
Another common error is using completely frozen fruit without letting your blender work properly, so pulse the ingredients first to break up the frozen chunks, then blend on high speed for at least 60 seconds to achieve that smooth, restaurant-quality texture.
Don’t skip the lime juice even if it seems like a small amount – it brightens the mango flavor and prevents the smoothie from tasting flat, and if your smoothie turns out too tart, add a teaspoon of honey or maple syrup to balance it out.
For the creamiest results, make sure your Greek yogurt is at room temperature before blending, as cold yogurt can create lumps that are hard to smooth out completely.
What to Serve With Mango Yogurt Smoothie?
This tropical smoothie makes a perfect breakfast or snack on its own, but I love pairing it with some crunchy granola or toasted coconut flakes sprinkled on top for extra texture. If you’re having it for breakfast, try serving it alongside some whole grain toast with almond butter or a simple bowl of oatmeal topped with fresh berries. For a more substantial meal, this smoothie goes great with Greek yogurt parfait layers or a light breakfast wrap filled with scrambled eggs and avocado. You can also pour it into a smoothie bowl and top it with sliced fresh fruit, chia seeds, and nuts for a more filling option.
Storage Instructions
Refrigerate: Your mango yogurt smoothie is best enjoyed fresh, but you can store any leftovers in the fridge for up to 24 hours in a sealed jar or container. Just give it a good shake or stir before drinking since the ingredients tend to separate a bit over time.
Freeze: Turn your leftover smoothie into popsicles by pouring it into popsicle molds and freezing for 4-6 hours. You can also freeze the smoothie in ice cube trays, then blend the frozen cubes with a splash of almond milk for a quick smoothie bowl later.
Make Ahead: For busy mornings, portion out your frozen mango, banana, and other ingredients into freezer bags the night before. In the morning, just dump everything into your blender with the milk and yogurt for an instant smoothie. The prep work is already done!
| Preparation Time | 5-10 minutes |
| Cooking Time | 0 minutes |
| Total Time | 5-10 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 270-320
- Protein: 10-13 g
- Fat: 4-7 g
- Carbohydrates: 50-60 g
Ingredients
- 2 cups chopped frozen mango (reserve a few for topping)
- 1 frozen small banana
- 1 cup unsweetened almond milk (or other milk, add extra if needed)
- 1/2 cup full-fat greek yogurt
- 1 tbsp freshly squeezed lime juice
- Fresh mint or basil (optional, for serving)
Step 1: Blend the Fruit Smoothie
- 2 cups chopped frozen mango (reserve a few for topping)
- 1 frozen small banana
- 1 cup unsweetened almond milk (or other milk, add extra if needed)
- 1/2 cup full-fat Greek yogurt
- 1 tbsp freshly squeezed lime juice
Add the chopped frozen mango (reserving a few pieces for topping), frozen banana, unsweetened almond milk, full-fat Greek yogurt, and freshly squeezed lime juice to a high-speed blender.
Blend on high until the mixture is smooth and creamy.
If the smoothie is too thick or isn’t blending easily, add a bit more almond milk until you reach your desired consistency.
I like to blend just long enough to keep the smoothie thick and frosty.
Step 2: Serve and Garnish
- reserved chopped mango from Step 1
- fresh mint or basil (optional, for serving)
Pour the blended smoothie into glasses.
Garnish each serving with the reserved diced mango and, if desired, a few fresh mint or basil leaves for a fresh aroma and flavor.
Serve immediately for the best texture.
Mouthwatering Mango Yogurt Smoothie
Ingredients
- 2 cups chopped frozen mango (reserve a few for topping)
- 1 frozen small banana
- 1 cup unsweetened almond milk (or other milk, add extra if needed)
- 1/2 cup full-fat Greek yogurt
- 1 tbsp freshly squeezed lime juice
- fresh mint or basil (optional, for serving)
Instructions
- Add the chopped frozen mango (reserving a few pieces for topping), frozen banana, unsweetened almond milk, full-fat Greek yogurt, and freshly squeezed lime juice to a high-speed blender. Blend on high until the mixture is smooth and creamy. If the smoothie is too thick or isn't blending easily, add a bit more almond milk until you reach your desired consistency. I like to blend just long enough to keep the smoothie thick and frosty.
- Pour the blended smoothie into glasses. Garnish each serving with the reserved diced mango and, if desired, a few fresh mint or basil leaves for a fresh aroma and flavor. Serve immediately for the best texture.