I keep this Mango Peach Smoothie on repeat because it turns simple fruit into a creamy, refreshing snack or breakfast that feels almost too good to be healthy. One sip and I think you’ll see why peaches and mangoes belong together.

Jump to Recipe

I’m obsessed with this peach mango smoothie because it tastes bright, juicy, and seriously refreshing without trying too hard. I get that sweet peach flavor first, then frozen mango chunks come in all sunny and tropical, and suddenly my regular breakfast feels way less boring.

I love how the ripe banana makes it creamy, not thin or icy. And the color?

Total mood boost in a glass. I keep craving it when I want something fast, cold, and fruity that still feels like a solid choice.

But honestly, snack or breakfast, I’m here for that peachy-mango sip every single time again.

Ingredients

Print Recipe (No Advertisments)

Peaches bring that soft, sunny sweetness that makes the smoothie taste like summer.
Mango adds a thick, tropical vibe, and it blends super creamy when frozen.
Banana makes everything smoother, sweeter, and more filling without trying too hard.
Greek yogurt adds protein and tang, so it’s not just a sugar bomb.
Vanilla yogurt makes it sweeter and dessert-like, especially if your fruit isn’t super ripe.
Milk keeps it blendable and mellow, whether you’re using dairy or plant milk.
Orange juice brightens the whole thing and gives it a fresh, juicy kick.
Honey or maple syrup helps when the fruit tastes a little flat.
Lime juice adds a tiny zing, so the smoothie doesn’t taste too heavy.
Plus, ice gives it that thick, frosty smoothie-shop texture when using fresh fruit.

Ingredient Quantities

1 cup frozen peach slices or 1 large ripe peach, peeled and sliced

1 cup frozen mango chunks or 1 cup fresh mango, peeled and cubed

1 medium ripe banana (adds creaminess)

1 cup plain Greek yogurt or vanilla yogurt

1/2 cup milk or plant milk (almond, oat, or dairy)

1/4 cup orange juice (optional, for brighter flavor)

1 to 2 tablespoons honey or maple syrup, to taste

1 teaspoon fresh lime juice

1 cup ice if using fresh fruit instead of frozen

How to Make this

Print Recipe (No Advertisments)

1. If using fresh peach and/or fresh mango, peel and slice the peach and peel, pit, and cube the mango; if using frozen fruit, measure the frozen peach slices and frozen mango chunks.

2. Peel the banana and break into chunks.

3. Add the peach, mango, banana, and 1 cup plain or vanilla Greek yogurt to the blender.

4. Pour in 1/2 cup milk or plant milk and 1/4 cup orange juice if using.

5. Add 1 teaspoon fresh lime juice and 1 to 2 tablespoons honey or maple syrup, adjusting for sweetness.

6. If using fresh fruit instead of frozen, add 1 cup ice; if using frozen fruit, skip the ice or add a few cubes for extra chill.

7. Blend on high until completely smooth and creamy, stopping to scrape down the sides if needed.

8. Taste and adjust thickness with a little more milk and sweetness with more honey or maple syrup as desired.

9. Pour into glasses and serve immediately.

10. Optional garnish: top with a slice of peach or a sprinkle of chopped mango before serving.

Equipment Needed

1. Blender
2. Cutting board
3. Paring knife or chef knife
4. Vegetable peeler
5. Measuring cups and measuring spoons
6. Rubber spatula or spoon for scraping
7. Citrus juicer or reamer for the lime
8. Serving glasses or tumblers

FAQ

Can I use fresh fruit instead of frozen? Yes. Use 1 cup ice if you use fresh fruit to keep the smoothie cold and thick. Adjust liquid if needed.

How do I make it dairy free? Substitute plant yogurt and plant milk, and use maple syrup instead of honey for a fully vegan version.

Can I make this ahead of time? You can blend and refrigerate for up to 24 hours but texture may thin. For best results, freeze portions and reblend with a splash of liquid.

How can I reduce sugar without losing flavor? Use plain Greek yogurt, skip added syrup, and add extra lime juice or a few drops of vanilla to enhance perceived sweetness.

Is it safe to use slightly underripe mango or peach? Yes. Slightly underripe fruit will be tarter, so add a bit more honey or orange juice to balance the flavor.

Can I add supplements like protein powder or chia seeds? Yes. Add protein powder while blending. For chia seeds, either blend them in or stir 1 tablespoon into the finished smoothie and let sit a few minutes.

How many servings does this make? The recipe makes about 2 servings of 12 to 14 ounces each, depending on how much extra liquid you add.

Homemade Peach Mango Smoothies Recipe Substitutions and Variations

Greek or vanilla yogurt: substitute with 1 cup silken tofu for a dairy free, protein rich option or 1 cup coconut yogurt for a tropical flavor.
Milk or plant milk: swap with 1 cup coconut water for a lighter, slightly sweet drink or 1 cup chilled green tea for less creaminess and subtle earthiness.
Banana: replace with 1/2 cup unsweetened applesauce for creaminess and natural sweetness or 1/4 avocado for extra creaminess and healthy fats.
Honey or maple syrup: use 1 to 2 Medjool dates, pitted and blended, for natural caramel notes or 1 to 2 teaspoons agave syrup for a mild, neutral sweetener.

Pro Tips

1. Freeze banana slices ahead of time for extra creaminess and a colder smoothie without watering it down.
2. If your mango or peach is underripe, add a splash more orange juice and a teaspoon of honey to brighten and sweeten the flavors.
3. For a silkier texture, blend the yogurt and milk first until smooth, then add the fruit and pulse until fully combined.
4. Taste before you finish blending so you can tweak sweetness or acidity with more honey or lime juice without overmixing.
5. To boost nutrition and keep it filling, add a spoonful of chia seeds, a handful of spinach, or a scoop of protein powder; add extra liquid if the mixture gets too thick.

Homemade Peach Mango Smoothies Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

300

kcal

Equipment: 1. Blender
2. Cutting board
3. Paring knife or chef knife
4. Vegetable peeler
5. Measuring cups and measuring spoons
6. Rubber spatula or spoon for scraping
7. Citrus juicer or reamer for the lime
8. Serving glasses or tumblers

Ingredients

1 cup frozen peach slices or 1 large ripe peach, peeled and sliced
1 cup frozen mango chunks or 1 cup fresh mango, peeled and cubed
1 medium ripe banana (adds creaminess)
1 cup plain Greek yogurt or vanilla yogurt
1/2 cup milk or plant milk (almond, oat, or dairy)
1/4 cup orange juice (optional, for brighter flavor)
1 to 2 tablespoons honey or maple syrup, to taste
1 teaspoon fresh lime juice
1 cup ice if using fresh fruit instead of frozen

Directions

If using fresh peach and/or fresh mango, peel and slice the peach and peel, pit, and cube the mango; if using frozen fruit, measure the frozen peach slices and frozen mango chunks.
Peel the banana and break into chunks.
Add the peach, mango, banana, and 1 cup plain or vanilla Greek yogurt to the blender.
Pour in 1/2 cup milk or plant milk and 1/4 cup orange juice if using.
Add 1 teaspoon fresh lime juice and 1 to 2 tablespoons honey or maple syrup, adjusting for sweetness.
If using fresh fruit instead of frozen, add 1 cup ice; if using frozen fruit, skip the ice or add a few cubes for extra chill.
Blend on high until completely smooth and creamy, stopping to scrape down the sides if needed.
Taste and adjust thickness with a little more milk and sweetness with more honey or maple syrup as desired.
Pour into glasses and serve immediately.
Optional garnish: top with a slice of peach or a sprinkle of chopped mango before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.