Ingredients
1 cup frozen mango chunks
1 medium frozen banana, sliced
1/2 cup unsweetened almond milk (or milk of choice)
1/4 cup plain Greek yogurt (optional, for protein and creaminess)
1–2 teaspoons honey or maple syrup (optional, to taste)
Toppings: granola, fresh fruit, coconut flakes, chia seeds, etc.
Instructions
1. 1. Gather all ingredients and ensure fruit is frozen solid.
2. 2. Place frozen mango chunks and frozen banana slices into a high-speed blender.
3. 3. Pour in almond milk and add Greek yogurt if using.
4. 4. Blend on low, then high, until smooth and thick, scraping down sides or using a tamper as needed. Do not add too much liquid; add extra milk only if necessary, one tablespoon at a time.
5. 5. Taste and add honey or maple syrup if desired; blend briefly.
6. 6. Spoon thick smoothie into a bowl.
7. 7. Arrange toppings artfully (granola, fresh fruit, coconut flakes, chia seeds, etc.).
8. 8. Serve immediately.
Notes
For a vegan version, use plant-based milk and yogurt, and replace honey with maple syrup or agave. For extra thickness, chill the serving bowl in the freezer for 10 minutes before use. Pre-portion frozen fruit into bags for quick assembly. This recipe is naturally sweet; adjust sweetener to taste.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: breakfast, snack
- Method: blended
- Cuisine: tropical, american
- Diet: gluten-free, dairy-free optional, vegan optional
Nutrition
- Serving Size: 1 bowl
- Calories: 330
- Sugar: 43g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 69g
- Fiber: 9g
- Protein: 7g
- Cholesterol: 0mg