Our Mango Banana Smoothie recipe is made with just 4 ingredients and is ready in under 10 minutes. It’s a slightly sweetened and delicious blend of both fresh and frozen fruit and contains no yogurt – perfect for an easy, tropical breakfast!
We’ve been making homemade smoothies for over 20 years. That’s a lot of smoothies! John and I combine all sorts of ingredients to create something tasty on a regular basis.
Some of them include our Strawberry Greek Yogurt Smoothie, a Raspberry Smoothie, and a Coffee Smoothie.
This banana and mango smoothie is one of our favorites. Made with a combination of fresh bananas, frozen mango, milk, and a touch of honey, it’s a great tropical breakfast option!
Ingredients and Possible Substitutions:
- Frozen Mango: You’ll need pre-cut, frozen mango. Make sure it’s cut into small pieces so it’s easy to blend. Use a bag of frozen fruit from the store or dice your own fruit and freeze it. Substitute mango with another fruit like pineapple, papaya, or strawberries.
- Bananas: We use fresh bananas that are fairly ripe but still firm. Frozen bananas work but you’ll want to adjust the amount of milk.
- Milk: I normally use whatever type of milk we have in the fridge. Use your favorite variety (whole, 2%, 1%, soy, almond, coconut, etc.).
- Honey: This is optional but adds just enough sweetness if the mango and bananas aren’t on the super sweet side. Omit if you’d rather not use it.
How to Make a Smoothie with Mango and Bananas:
This smoothie couldn’t be easier! All you need are a handful of ingredients, 5 minutes, and a blender.
See the recipe card below for the ingredient amounts and full instructions.
- Place all the ingredients in a blender, and process until smooth.
- Add more milk to thin out the smoothie if desired. Enjoy!
Tips and Variations:
- Pour any leftover smoothie mixture into popsicle molds and make banana mango popsicles.
- Use a dairy-free milk alternative to make this smoothie dairy-free.
- Add a scoop of your favorite protein powder for an easy boost of protein.
- Cut and freeze your own fruit instead of using store-bought.
Refrigerator: This banana mango smoothie is best enjoyed immediately. If you have leftovers, store them in the fridge for a few minutes to keep the smoothie from separating.
Freezer: If there are a lot of leftovers, pour the mixture into molds and make popsicles!
Is it better to use fresh or frozen mango?
It depends on preference.
Store-bought mango works great if you’re short on time. It’s convenient and all you have to do is open the bag and pour it into the blender.
Fresh mango typically has a sweeter flavor, assuming it’s ripe and in season. This makes for a sweeter smoothie.
The downside is the prep time involved. You’ll need to peel, dice, and freeze the mango ahead of time.
- Chia Seeds.
- Coconut Flakes.
- Matcha Powder.
- Ground Flax Seed.
Other drink recipes you may love:
Mango Banana Smoothie (no Yogurt)Print Pin SaveSaved!
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- 16 ounces frozen mango chunks
- 2 bananas
- 1 ⅓ cups milk any variety, adjust to desired thickness
- 2 tablespoons honey or agave nectar, optional to add sweetness
- Place all the ingredients in a blender. Blend until smooth.16 ounces frozen mango chunks2 bananas1 ⅓ cups milk2 tablespoons honey
- Add additional milk to adjust the consistency if desired.
- Pour into individual glasses, and enjoy immediately.
- Scroll up and see the post for tips, FAQs, and storage options.