Mango smoothie
Bright, creamy and naturally sweet, this mango smoothie is the perfect quick breakfast or refreshing afternoon pick‑me‑up. Made with ripe mango, yoghurt and a squeeze of lime, it blends into a thick, sunshine‑coloured drink that feels instantly summery.
It’s a great way to use up fresh or frozen mango, ideal for busy mornings, and loved by kids and adults alike. And if you ever have a little left in the jug, don’t throw it away — simply freeze the extra into homemade ice lollies or a scoopable mango ice cream for an easy, no‑waste summer treat.
Serving Suggestions for Mango Smoothie
- Mango smoothie served in a bowl with granola, seeds and fresh mango and other fruit
- Warm croissant or almond pastry
- Alongside Banana pancakes or oat pancakes
- Mango smoothie served in a bowl with fresh fruit salad with pineapple, kiwi and berries
- Mango and strawberry skewers
- Homemade flapjacks
- Shortbread biscuits
Mango smoothie
Ingredients
- 150 g frozen mango (or 1 ripe mango)
- 1 small banana
- 200 ml vanilla yoghurt
- 150 ml semi-skimmed milk
- ½ lime juice
- 1-2 tsp honey or agave (if you want your smoothie to be a little sweeter)
- small handful of ice
Instructions
- Add all ingredients to a blender.
- Blend until completely smooth and creamy.
- Taste and adjust — more lime for brightness, more milk for a thinner texture or more honey for sweetness.
- Pour into a cold glass and serve immediately.