Banana Mango Smoothie

As a busy mom of three, smoothies are a big part of our daily routine.  Someone is always asking for one for breakfast or an afterschool snack and I’m happy to oblige.  This banana mango smoothie is one of my kiddos absolute favorites. I think, they think, they are getting away with something since it tastes like my mango ice cream turned into breakfast.

Mangoes are amazing on their own, but when blended with frozen banana and creamy yogurt, it’s like summer in a glass anytime of year.  It’s hard to decide between this and my pina colada smoothie sometimes.  Maybe one in the morning for breakfast and another mid-afternoon for a treat? 

With just 4 ingredients that are likely staples in your fridge, freezer or pantry, you can whip this up no matter how busy things get. Guys, it’s totally worth freezing all the ripe bananas you can…you’ll thank me when kiddo number 2 is melting down and you can save the day with this smoothie!

Ingredients

• Frozen Mango: I usually buy frozen mango to stock in my freezer, but if you have fresh mango on hand, just peel, cut, and freeze it yourself. If you have any mango puree on hand, that's a great substitute as well.
• Banana: Frozen banana adds natural sweetness and helps make the smoothie rich and smooth. Banana puree will work here as well.
• Greek Yogurt: Any Greek yogurt will do, plain, vanilla, or even coconut flavored. If you're dairy-free, simply swap it for a non-dairy yogurt.
• Milk: I typically use almond milk, but feel free to use any milk you like. Regular, oat, or coconut milk all work great.

Step by Step Instructions

1. Start by gathering your ingredients and setting up your high speed blender.
2. Add the frozen mango, banana, yogurt, and milk to the blender in that order.
3. Blend on low, gradually increasing the speed to high, until everything is smooth and creamy. It usually takes about 30-60 seconds.

Once your smoothie is ready, pour it into a glass, grab a straw, and enjoy!

Frozen vs. Fresh Mangos

While I always keep a bag of frozen mango stocked in my freezer, come the summer when the mangoes are at their peak, I’ll sometimes use fresh mango in this smoothie instead of frozen.  Frozen mango makes the smoothie extra thick and creamy.

Not all mangoes are the same, and knowing which type you’re using can really impact the flavor and texture of your banana mango smoothie. I recommend using the Tommy Atkins or Ataulfo Mango if you are going to use fresh mango, but here’s a quick breakdown of the most common varieties to help you decide what you like. 

• Ataulfo Mangoes: These small, yellow mangoes are super sweet with a buttery texture. They’re available from March to July, making them perfect for spring and early summer smoothies.
• Tommy Atkins Mangoes: The most common variety in grocery stores, these are larger and have a firmer texture. They’re not quite as sweet as Ataulfo mangoes but still work beautifully in smoothies. You can find these most of the year, from February to September.
• Haden Mangoes: Known for their rich, sweet flavor, Haden mangoes are available from March to May. Their vibrant orange flesh makes them a great option for smoothies.
• Kent Mangoes: These are typically available later in the year, from December to February and June to August. Kent mangoes are sweet and juicy with fewer fibers, making them ideal for a smooth blend.

Freezing Fresh Mango

If you have fresh mangoes and want to freeze them for later use, it’s super simple:

1. Cut the mango into cubes.
2. Lay the mango pieces on a parchment-lined baking sheet and freeze them until solid.
3. Transfer the frozen mango chunks to a zip-top bag and store them in the freezer for up to 3 months.

This way, you’ll have mango ready whenever the craving for a smoothie hits.

Variations and Substitutions

• Dairy-Free: To make you banana mango smoothie dairy-free, just use a plant-based yogurt and milk, like almond yogurt and coconut milk. The flavor will still be rich and creamy.
• Add Some Greens: For an extra boost, toss in a handful of spinach or kale. You won’t even taste it, and it adds some hidden veggies to your day.
• Add Protein: If you want to turn this into a more filling breakfast, add a scoop of protein powder. Vanilla protein powder pairs nicely with the mango.
• Swap the Fruit: By substituting the mango for another fruit, you could easily whip up a batch of cherry smoothies or blueberry smoothies in minutes. Or add more fruit and make a mango strawberry banana smoothie for a real treat.

Best Cups for Serving Smoothies

When it comes to serving smoothies, I’ve found a couple of options that work great for both adults and kids.

• Reusable Mason Jars with Lids: Mason jars with silicone lids are perfect for little ones and for grabbing on the go. They hold up well in the dishwasher and come in just the right size for a kid-friendly portion.
• Insulated Tumblers: For bigger kids or yourself, insulated tumblers are a great option. They keep the smoothie cold longer, especially if you’re sipping it on the way to school or work.

Freezing Smoothie Leftovers

If you end up leftover banana and mango smoothies, you can easily freeze them for later. Here’s how:

1. Pour the leftover smoothie into a mason jar, leaving a little space at the top.
2. Seal the jar and store it in the freezer.

To defrost, just microwave it for about a minute or let it thaw in the fridge. You can also freeze the smoothie in ice cube trays and add the cubes to yogurt or mango overnight oats for an extra flavor boost.

Make-Ahead Smoothie Packs

If you’re looking to streamline your mornings, banana mango smoothie packs are a game-changer. Here’s how I make them:

1. Freeze cubes of yogurt in silicone ice cube trays.
2. In a zip-top bag, add the frozen mango, frozen banana, and frozen yogurt cubes.
3. Store the bag flat in the freezer, and when you’re ready for a smoothie, just dump the contents into the blender, add milk, and blend!

It’s a simple way to have breakfast ready in no time, and it makes life so much easier on those busy mornings.

Even More Delicious Smoothies

📖 Recipe