Mango Banana Smoothie Recipe Whiskaffair

on Apr 23, 2023, Updated Dec 27, 2023 Smoothies are my favorite breakfast during summer. I want to share some healthier smoothie recipes: Pineapple Banana Smoothie, Strawberry Banana Yogurt Smoothie, Cantaloupe Smoothie, and Banana Beet Smoothie. My most favorite thing about Indian summers is the mangoes. I eat them as dessert after every meal, make as many recipes as I can using them, and then freeze some to use all around the year. The mangoes have started appearing in the market, so I tried this Mango and Banana Smoothie recipe. It turned out quite well, and I am sure it will be our regular breakfast this summer.

About Mango Banana Smoothie

Mango Banana Smoothie is a healthy, delicious, and creamy tropical smoothie recipe prepared with just 5 simple ingredients – juicy mangoes, ripe bananas, yogurt, milk, and honey. It is also called “Sunshine in a glass” due to its beautiful yellow-orange color. With summer knocking at the door and ripe and juicy mangoes available in the local markets, it is a perfect time to include this nutritious fruit in your everyday diet. This mango and banana smoothie is a great way to do it. Not only summer, but you can enjoy this beverage all year using frozen mango chunks or canned mango puree. Serve this smoothie as a healthy breakfast, snack, or even dessert.

Variations

Greens: Adding a handful of spinach or kale to the blender will give your delicious smoothie a boost of vitamins and minerals without changing the flavor too much. Mango and Banana are peeled, chopped, and frozen for 3 to 4 hours before being used in the smoothie. Freezing the fruits gives the smoothie a thick, creamy texture. Banana – Choose a slightly over-ripe banana. It is sweeter and makes the smoothie creamier. Mango – Choose non-fibrous mangoes like Ataulfo, Kent, or Keitt. Indian mangoes like Alphanso and Kesar are also great options. If mangoes are not in season, then use frozen mango chunks. You can buy them in bulk from Costco or Whole Foods. Canned mango puree can also be substituted for mango chunks. This recipe can use one cup of unsweetened mango puree instead of frozen mangoes. Yogurt And Milk are added for extra creaminess and to adjust the smoothie’s consistency. If vanilla yogurt is not available, you can use plain yogurt. Add ½ teaspoon of vanilla extract to give it a vanilla flavor. Greek yogurt can also be used in place of plain yogurt. I like to use whole milk to make the smoothie creamier, but you can also use skim milk. Honey is optional, but if you feel the mangoes are not sweet enough, add a little honey to adjust the sweetness to your taste. Peel a large banana and cut it into slices. Freeze the slices for 3-4 hours. Add the following ingredients to the medium jar of a high-speed blender and blend until smooth.

1 cup frozen mango pieces 1 large banana, peeled, sliced, and frozen ¾ cup vanilla yogurt ½ cup milk 2 tablespoon honey

If the smoothie is too thick, add more milk. Check for sweetness and add more honey if needed. Pour the smoothie into 2 serving tall glasses. Garnish with mango cubes and banana slices. For a pop of color, I like to garnish my smoothies with edible flowers. You can also add a few ice cubes to each glass. Serve chilled. Nuts or seeds: For extra protein and healthy fats, add a tablespoon of your favorite nut or seed (almonds, cashews, pecans, chia seeds, hemp seeds, or flaxseeds). You can also add nut butter, such as almond butter, peanut butter, or cashew butter. Berries: Add some raspberries, blueberries, or strawberries to your smoothie for a pop of color and extra antioxidants. Ginger: A small piece of fresh ginger can add some zing to your smoothie and has anti-inflammatory properties. Protein: Add a scoop of your favorite protein powder or whey protein to make this a pre or post-workout snack. Ice Cream: To make it indulgent, add some mango or vanilla ice cream.