Smoothies & Juices
Mango Smoothie
A thick, sunny smoothie of ripe mango and banana blended with natural yoghurt and orange juice, with a squeeze of lime to lift it.
- Serves 2
- Ready in 5 min
- Makes 2 large glasses
- Frozen mango makes it extra thick
- International
Method
Put the mango (1 mango), banana (1 ripe banana), yoghurt (150 g) and orange juice (250 ml) in a blender with the lime juice (½).
Blend until completely smooth, about 1 minute. Add a few ice cubes (to serve) and blend again if you are using fresh fruit and want it cold and thick.
Taste and add the honey (1 tsp) if needed. Thin with a splash more juice or water if it is too thick to pour.
Pour into two tall glasses and drink straight away.
Tip: tap a step to tick it off as you cook.
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See also
Chef’s notes
- Use frozen mango chunks and leave out the ice for the thickest, coldest smoothie.
- Dairy-free: use coconut or oat yoghurt, or swap the yoghurt for more juice.
- Mango lassi: blend mango with yoghurt, milk, a little sugar and a pinch of ground cardamom instead of the banana and orange juice.
- Add a handful of oats or a spoonful of nut butter for a more filling breakfast.
How this recipe was developed
We compared BBC Good Food’s mango smoothie with the two most-rated mango smoothies on Allrecipes.
- Mango, banana and orange. BBC Good Food’s mango smoothie (4.55/5 from 69 ratings) blends mango and banana with orange juice and ice.
- Yoghurt for body. Allrecipes’ Mango Banana Smoothie (4.7/5 from 87 ratings) adds plain yoghurt; Creamy Mango Smoothie (4.6/5 from 68 ratings) adds milk and vanilla yoghurt. We use natural yoghurt.
- Lime. A squeeze of lime is our own addition to sharpen the sweetness.
Sources we compared (ratings as shown on each site on 1 November 2026):
- BBC Good Food (Good Food team): Mango smoothie (4.55/5, 69 ratings)
- Allrecipes (Sixx): Mango Banana Smoothie (4.7/5, 87 ratings)
- Allrecipes (PARADISO): Creamy Mango Smoothie (4.6/5, 68 ratings)
This is an original Cookeryonline recipe written in our own words. Ingredient choices and techniques are credited above; no source text has been copied.