Tropical Mango & Banana Smoothie

To get that thick, soft-serve consistency seen in the picture, it’s best to use frozen fruit where possible.

Mango: 1 cup (peeled and cubed)
Banana: 1 medium (sliced)
Yogurt: 1/2 cup (Greek yogurt works best for thickness)
Pineapple: 1/2 cup (fresh or frozen chunks)
Milk: 1/2 cup to 1 cup (adjust based on your preferred thickness; any milk variety works)

Prep: If you have time, freeze your banana slices and mango chunks for at least 2 hours. This creates a much creamier texture without needing ice.
Layer: Add the milk and yogurt to the blender first. Adding liquids first helps the blades move more easily.
Combine: Add the mango, banana, and pineapple chunks.
Blend: Start on a low speed and gradually increase to high. Blend until the mixture is completely smooth and no fruit chunks remain.
Serve: Pour into a tall glass. For that “swirled” look, you can use a spoon to smooth the top.

For a thicker smoothie: Use less milk or add an extra 1/4 cup of yogurt.
For a thinner smoothie: Add a splash more milk until it reaches the consistency you like.
Natural Sweetness: If your fruit isn’t very ripe, you can add a drizzle of honey or maple syrup.