Healthy Mango Smoothie Recipe (Easy, Creamy & Made with Frozen Fruit)

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This Mango Banana Smoothie is a creamy, refreshing, easy-to-make drink with just a few ingredients. It’s perfect for busy mornings or a quick snack.

two glasses of mango smoothie with a blender, banana, and mango in the background

A close-up of Mango Banana Smoothie in a glass

Table of Contents

Mango Spinach Smoothie

Naturally sweetened: The sweetness comes from the fruit. The mango and banana are sweet enough that you do not have to add any sugar.
Simple ingredients: Made with easy ingredients you can find anywhere. This is one of those delicious recipes you’ll make again and again.
Blends fast and smooth: A high-speed blender easily handles frozen fruit and ice cubes simultaneously, delivering a thick, creamy smoothie in seconds.

My kids love this delicious smoothie just as much as my Green Smoothie and Peanut Butter Smoothie.

Recipe Tips for Success

I’ve made all the mistakes, so you don’t have to.

Blend the greens first. Blend the spinach with the liquids first to get a smoother texture.

Use frozen fruit instead of fresh. Using frozen fruit eliminates the need for ice to create a cold smoothie. Plus, the smoothie doesn’t get watered down with ice.

Layer ingredients correctly. Liquids on the bottom, greens next, and then frozen fruit on top. This makes it easier for the blender to blend the ingredients without stalling.

Ingredients & Estimated Cost:

Recipe Cost: $3.75

Per Serving: $0.62

Here is everything you need to make this smoothie, along with a few substitution recommendations.

ingredients for making mango smoothie with text overlay

Almond milk (2 cups – $0.45): Oat milk or coconut milk are good substitutes.
Baby spinach (2 cups – $0.60): You can also use other greens, such as kale, arugula, and Swiss chard.
Water (1 cup – $0.00): Helps thin the smoothie to the right consistency.
Ground flaxseed (2 Tablespoons – $0.20): Use chia seeds as an alternative.
Frozen mango (2 ½ cups – $1.30): Frozen mango chunks help keep the smoothie thick and cold.
Banana (1 medium – $0.25): Use ripe bananas for the best results.
Frozen peaches (2 cups – $0.95): Add strawberries, peaches, pineapple, or coconut for a fun twist.

The recipe cost is calculated based on the amounts needed and may vary due to fluctuating grocery costs.

How to Make a Mango Breakfast Smoothie

Add the ingredients and blend. It’s super easy!

Add the almond milk, water, spinach, and seeds into the blender.
Blend until all the leafy chunks are gone.
Add the mango, peaches, and banana.
Blend again until smooth.
Pour into glasses and enjoy!

a collage showing how to make a Mango Smoothie by adding the frozen fruit to the blender, blending until smooth, and serving in glasses

Smoothie with Mango Recipe FAQs

Can I use fresh mango instead of frozen?

Yes, you can. You will need to add a handful of ice to help make the smoothie cold and thick.

How do I make it thinner?

Add a little almond milk or water to help thin the smoothie.

What blender works best for this recipe?

Any high-speed blender is the best option. I have a Blendtec and love it. A regular blender will work too; you may just need to blend it for a longer time.

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Mango Banana Smoothie

Recipe Cost 3.75

Serving Cost 0.62

Author Jess Jankowski

Course Drinks

Cuisine American

This Mango Banana Smoothie is creamy, refreshing, and made with just a few simple ingredients. It's perfect for busy mornings, quick snacks, or an easy grab-and-go treat.

Servings: 6 people

Prep Time 5

Total Time 5

Equipment

Large measuring cup
blender

Ingredients

2 cups almond milk
1 cup water
2 cups baby spinach
2 Tablespoons ground flaxseed
2 ½ cups frozen mango
2 cups frozen peaches
1 medium banana broken into 4 pieces

US Customary – Metric

Instructions

Add the almond milk, water, spinach, and flaxseeds into the blender. Blend together until all the leafy chunks are gone. Add the mango, peaches, and banana and blend again until smooth.

Notes

Storage Tips

Store: You can store leftover smoothie in the refrigerator for up to 24 hours. I keep it in the blender canister. You don’t want it to sit for longer than that because the spinach will darken and start to discolor.

Freeze: Place individual smoothie servings in Ziploc bags in the freezer. Thaw in the refrigerator overnight, and you’ll have smoothies ready in the morning. Sometimes I have to put the smoothie back in the blender to break up any lingering frozen chunks.

Nutrition

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