Creamy Mango Banana Smoothie

Prep time: 5 minutes | Servings: 1

1 cup Frozen Mango Cubes: Using frozen mango is key to getting that thick, whipped texture shown in the image.
1 Frozen Banana: Sliced before freezing for easier blending.
1/2 cup Greek Yogurt: This provides the creamy white layer and adds protein.
1/4 to 1/2 cup Milk of choice: (Dairy, almond, or oat milk all work well). Start with less to keep it thick.
Optional: A squeeze of honey or a splash of vanilla extract for extra sweetness.

Prep the Fruit: If your fruit isn’t already frozen, peel and slice the banana and cube the mango, then freeze for at least 4 hours.
Layer the Blender: Add the liquid (milk) first, followed by the yogurt, then the frozen mango and banana. Adding liquid first helps the blades move more easily.
Blend: Start on a low speed and gradually increase to high. If you have a tamper for your blender, use it to push the frozen fruit down.
- Tip: If it’s too thick to move, add milk one tablespoon at a time until it blends smoothly.
Assemble (Optional): To match the photo, you can place a few fresh banana slices and mango chunks against the inside of your glass before pouring the smoothie in.
Serve: Pour the mixture into a glass. It should be thick enough to hold a “swirl” on top!

For a “Smoothie Bowl” Texture: Use only a splash of milk. The less liquid you use, the more it will resemble the thick, whipped consistency in the picture.
Naturally Sweet: Make sure your bananas are spotty and ripe before you freeze them; this ensures the smoothie is sweet without needing added sugar.