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This creamy mango smoothie is the quickest way I bring a burst of sunshine into my day whether I am racing out the door or just need a sweet pick-me-up after lunch. Creamy from yogurt and milk but lively with mango and a hint of spice this smoothie is pure refreshment you can make in minutes.
When my kids were little this was their favorite after school treat and now I crave it on hot afternoons when I need something both nourishing and refreshing
Ingredients
- Ripe mango chunks: Fresh or frozen mango offers natural sweetness and creamy texture. Pick Ataulfo or Alphonso mangoes when available for rich flavor and fewer strings
- Greek yogurt: Adds creaminess and protein. You can use a plant-based yogurt for a dairy-free option. Choose plain unsweetened yogurt for a smoother taste
- Milk: Your choice of dairy or plant milks like almond or coconut. Full-fat milk gives the richest texture
- Honey or maple syrup: Optional sweetener to balance tartness or boost mango flavor. Taste your mango first you may not need extra sweetness
- Ground cardamom or a dash of cinnamon: Brings warmth and a subtle tropical aroma. Go for fresh spices if you can for the best fragrance
- Ice cubes: Only if using fresh mango. Adds chill and makes the smoothie cold and frothy
Step-by-Step Instructions
- Prep the Mango:
- Peel and dice the mango making sure to remove all skin and stone. For extra creaminess place the mango chunks in the freezer for at least thirty minutes
- Blend Everything:
- Add mango yogurt milk sweetener and spices into your blender. Start blending on low speed then increase to high. Pause to scrape the sides so everything is evenly pureed into a silky smooth texture
- Adjust the Consistency:
- Check thickness. Add a splash more milk for a thinner drink or throw in extra ice cubes and blend again for a frostier finish
- Serve and Enjoy:
- Pour smoothie into a tall glass. For a festive look top with a wedge of mango and a few mint leaves. Drink right away for the freshest flavor
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Every summer my grandma would fill the kitchen with ripe juicy mangoes and I remember the sweet scent filling the house her secret was always a pinch of cardamom in the blender and now I never skip that step
Storage Tips
This smoothie tastes best straight from the blender but you can pour leftovers into a lidded jar and keep it in the fridge for up to a day. Give it a quick shake before enjoying. I freeze any extra in ice molds and buzz into my next batch for instant chill and less dilution
Ingredient Substitutions
If you are out of mango swap in frozen peaches or pineapple though it will change the flavor profile a bit. For vegan drinkers plant-based yogurts and milks work perfectly and you can skip honey for maple syrup or even agave
Serving Suggestions
Double the recipe and serve as a brunch drink with tropical fruit on the side or pour into a bowl for a smoothie bowl. Top with crunchy granola chia seeds toasted coconut or a swirl of extra yogurt for that café-style vibe
Cultural Context
In many South Asian homes mango lassi is a beloved summer drink combining fresh mango and yogurt for both taste and cooling qualities. This smoothie borrows the same spirit and has become a modern twist that is easy for anyone to blend up at home
Recipe FAQs
- → Can I use frozen mango?
Absolutely! Frozen mango chunks create a thicker, colder smoothie and save prep time.
- → What’s a good sweetener alternative?
Both honey and maple syrup work well, or you can blend in dates for natural sweetness.
- → How do I make it dairy-free?
Swap in plant-based yogurt and milk, such as almond or coconut varieties, for a vegan version.
- → How can I make it extra creamy?
Blend in a frozen banana or try thicker yogurt for even silkier results.
- → Can I add protein powder?
Yes, a scoop of your preferred unflavored or vanilla protein powder boosts nutrition.
- → How long does it keep fresh?
Best enjoyed right after blending, but it can be refrigerated in a sealed jar for 24 hours.