This mango banana smoothie is creamy and tropical, with a sunny yellow color! It’s perfect for easy breakfasts and snacks.
Welcome to the sunniest of all smoothie recipes: the Mango Banana Smoothie! One look at this color is enough to lift your spirits, right? Here at A Couple Cooks we love making smoothies. (And cocktails. Guilty!) We love every single one of our smoothie recipes, but sometimes a smoothie comes along and knocks us out of the park. This mango banana smoothie is it: it’s so easy to make and full of bright and beautiful tropical flavor. Our 3 year old couldn’t get enough of it. (He’s our ultimate judge.) Ready to taste?
Ingredients in a mango banana smoothie
For some of our smoothies the name tells it all. Such is the case with this mango banana smoothie! There’s nothing worse than looking at an ingredient list that’s miles long, or realizing you needed to freeze a banana before you make it. This one is quick and simple! Here’s what you need for a mango banana smoothie:
- Frozen mango: It’s easy to find in bags in the frozen section! If you want to use a fresh mango, that’s ok too: you’ll need just one mango for 1 1/2 cups diced. Just use frozen bananas instead!
- Bananas (room temperature): All our smoothie recipes are customized to work with a room temperature banana: because that’s how we have them on hand. Want to use frozen bananas? Use fresh mango instead of frozen.
- Greek yogurt: One reason we like smoothies with yogurt is because it adds a good amount of protein to keep the smoothie filling. Want a vegan variation? See below.
- Milk: Milk keeps it creamy and adds a little protein as well.
- Ice: You’ll need ice for just the right frothy texture.
Vegan variation (without yogurt)
Want a vegan smoothie instead? There are a few different ways to go fully plant-based for this smoothie. If you do so, you may want to consider some of our protein adders below as well. Here’s how to make this smoothie vegan:
- Substitute coconut milk for the yogurt. Use the same quantity, 1/2 cup full fat coconut milk. Bonus: coconut goes well with the tropical mango banana flavor.
- Substitute water or non dairy milk for the milk. You can actually get away with water in this smoothie! Or if you’d like, use almond or oat milk.
Add more protein to a mango banana smoothie
Want to add more protein to this smoothie to make it stick with you? We have a few ideas for how to make this mango banana smoothie a filling snack or breakfast recipe:
- Chia seeds. Amp the plant-based protein and the fiber with chia seeds! Two tablespoons of chia seeds add 4 grams protein and 11 grams fiber (see this Chia Seed Smoothie).
- Almond or cashew butter. Add a dollop of nut butter for another protein adder! Add 1 tablespoon for 4 grams protein. Here we recommend almond or cashew butter so they don’t overwhelm the delicate flavor (like peanut butter would).
- Protein powder. We don’t love the flavor of protein powder, but if you do you can add 1 scoop to this smoothie for a big boost.
Smoothies are best eaten immediately. But this mango banana smoothie can last for 1 day refrigerated, stored in a sealed container or a mason jar with the lid on. This is especially helpful if you want to save one serving for later (which we often do!). If the smoothie starts to separate, simply shake it up before drinking!
Mangos are packed with nutrients, so you’re getting a big boost when you drink this mango banana smoothie! Each time you eat one of these smoothies, you get the following benefits (source):
- Low calorie food. 1 cup diced mango has 100 calories.
- Very high in vitamin C: 1 cup diced mango has 67% of your daily vitamin C needs, so each serving of this smoothie gives you 50%.
- Good source of fiber. 1 cup diced mango has 2.6 grams fiber or 12% of your daily need.
This mango banana smoothie recipe is…
Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, see the variations above.Print
This mango banana smoothie is creamy and tropical, with a sunny yellow color! It’s perfect for easy breakfasts and snacks. For vegan, see the variations in the section above.
- 1/3 to 1/2 cup milk
- 1/2 cup Greek yogurt
- 1 1/2 cups frozen mango*
- 2 bananas (room temperature, broken into chunks)
- 1/2 cup ice cubes
- Place all ingredients in a blender in the order listed, breaking the bananas into pieces as you add them. Blend until creamy and frothy, stopping and scraping down the sides as necessary. If desired, garnish with a piece of mango or banana. Serve immediately or store in a covered jar in the refrigerator for 1 day.
*If you want to use fresh mango, substitute frozen bananas for the bananas. 1 mango is about 2 cups diced, so you’ll need one medium mango.
- Category: Drink
- Method: Blended
- Cuisine: Smoothie
Keywords: Mango banana smoothie
About the Authors
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.