I just found a Mango Protein Smoothie Recipe that keeps me full until lunch and makes breakfast actually worth bothering with.

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I’m obsessed with this Mango Protein Smoothie Recipe because it tastes like summer and fills me up. I love the bright mango hitting with a scoop of vanilla protein powder, slightly sweet, a little tang, none of that blah breakfast feeling.

It’s my go-to Protein Powder Smoothie when I’m running late, and I’ll admit I make it just to feel good about snacking less later. But the texture kills me, thick, slurpable, not sad.

Fruity but with muscle fuel. I crave it on hectic mornings, on gym days, or whenever I need a taste upgrade.

Seriously worth every sip always.

Ingredients

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Plus juicy mango punch that makes it bright, tropical, and naturally sweet.
Basically creamy banana body, thickens the drink and adds mellow sweetness.
Vanilla protein adds muscle fuel and keeps you full longer.
Greek yogurt brings tang, extra creaminess, and more protein.
Milk smooths everything out; dairy or plant milk works fine.
Plus honey or maple if you want it sweeter and cozier.
Vanilla extract gives a warm, dessert-like aroma with minimal effort.
Ice cubes make it colder and more slushy, if you’re into that.
Just a pinch of salt wakes up the fruit and balances sweetness.

Ingredient Quantities

1 cup frozen mango chunks (about 150g)

1 ripe banana, frozen if you like it thicker

1 scoop (about 25g) vanilla protein powder

1/2 cup plain Greek yogurt (120g)

1 cup milk of choice (240ml) — dairy, almond, or oat works

1 tablespoon honey or maple syrup, optional

1/2 teaspoon vanilla extract, optional

Ice cubes, 3 to 6, optional for extra chill

Pinch of salt to brighten the flavors

How to Make this

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1. Put the frozen mango, banana, and protein powder in your blender first so the blades catch the frozen fruit better.

2. Add the Greek yogurt, milk, honey or maple syrup if using, and the vanilla extract. A little sweetener goes a long way, taste later and add more if you need.

3. Toss in a pinch of salt, this helps bring out the mango flavor, don’t skip it.

4. Add 3 ice cubes for chill and texture, or up to 6 if you want it extra thick and frosty.

5. Start the blender on low for 10 to 15 seconds to break things up, then ramp to high for 30 to 45 seconds until smooth and creamy. Stop and scrape down the sides if chunks hide up there.

6. If it’s too thick, pour in a splash more milk and pulse until you get the right pourable consistency, if it’s too thin add another small piece of banana or a couple ice cubes.

7. Taste and adjust: more honey for sweetness, a little more vanilla for depth, or another pinch of salt if flavors seem flat.

8. Pour into a glass, drink right away for best texture, or freeze in an ice pop mold for a fun treat later.

Equipment Needed

1. Blender with a strong motor (put frozen fruit in first so the blades catch it better)
2. Measuring cups and spoons
3. Rubber spatula or silicone scraper (to knock down sides)
4. Chef’s knife and cutting board (for slicing the banana if not pre-frozen)
5. Tall mixing cup or jar for adding milk and yogurt before blending if needed
6. Spoon for scooping yogurt and tasting
7. Glass or serving cup (or ice pop molds if you want popsicles)
8. Freezer-safe container or tray (if you plan to freeze leftovers or make pops)

FAQ

Q: Can I use fresh mango instead of frozen? A: Yes, but use a few ice cubes or a frozen banana to keep it thick and cold; fresh mango will make it thinner and less frosty.

Q: What protein powder works best? A: Vanilla whey or plant based vanilla both work great; taste and texture change a bit with plant powders, so you might need a little more liquid.

Q: How do I make it dairy free or vegan? A: Use a plant based yogurt and almond or oat milk, and swap honey for maple syrup or agave for a fully vegan drink.

Q: Can I prep this ahead of time? A: You can blend and chill in the fridge for up to 24 hours but it may separate; just stir or reblend. For longer storage, freeze in ice cube trays and reblend when ready.

Q: How do I adjust sweetness or calories? A: Cut back the honey or skip it, use low fat or non fat yogurt, or pick a lower calorie milk; adding nut butter raises calories and protein.

Q: Why add a pinch of salt? A: Salt brightens the flavors and makes the mango and vanilla pop, even a tiny pinch helps a lot.

Mango Protein Smoothie Recipe Substitutions and Variations

Swap frozen mango for frozen pineapple chunks or peaches — both give similar sweetness and texture, just watch acidity with pineapple.
Replace the banana with half an avocado for creaminess and healthy fats, or use extra frozen yogurt if you want it sweeter.
Instead of vanilla protein powder use plain whey or pea protein plus 1 tsp vanilla extract and a little honey to match the flavor.
Swap plain Greek yogurt for silken tofu for a dairy free boost, or use full fat coconut yogurt for a richer tropical taste.

Pro Tips

1) Freeze the banana solid if you want thicker, milkshake like texture. If it gets too hard just let it sit for 3 to 5 minutes or pulse the blender a few times first, that makes it easier to blend without heating it up.

2) Put the frozen fruit and protein powder in the blender first so the blades grab them, then add the yogurt and liquids. If chunks hide up on the sides stop, scrape and whirl again, otherwise you might end up with gritty bits.

3) Taste before adding more sweetener. Protein powder often makes things taste flatter so a tiny pinch of salt or a splash of lime or lemon juice will brighten it way more than extra honey ever does.

4) For a creamier mouthfeel use a thicker milk like whole dairy or full fat oat, or add 1 tablespoon of nut butter. If you want it extra frosty toss in 2 or 3 frozen mango pieces instead of ice, ice waters down the flavor fast.

Mango Protein Smoothie Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I just found a Mango Protein Smoothie Recipe that keeps me full until lunch and makes breakfast actually worth bothering with.

Servings

servings

Calories

289

kcal

Equipment: 1. Blender with a strong motor (put frozen fruit in first so the blades catch it better)
2. Measuring cups and spoons
3. Rubber spatula or silicone scraper (to knock down sides)
4. Chef’s knife and cutting board (for slicing the banana if not pre-frozen)
5. Tall mixing cup or jar for adding milk and yogurt before blending if needed
6. Spoon for scooping yogurt and tasting
7. Glass or serving cup (or ice pop molds if you want popsicles)
8. Freezer-safe container or tray (if you plan to freeze leftovers or make pops)

Ingredients

1 cup frozen mango chunks (about 150g)
1 ripe banana, frozen if you like it thicker
1 scoop (about 25g) vanilla protein powder
1/2 cup plain Greek yogurt (120g)
1 cup milk of choice (240ml) — dairy, almond, or oat works
1 tablespoon honey or maple syrup, optional
1/2 teaspoon vanilla extract, optional
Ice cubes, 3 to 6, optional for extra chill
Pinch of salt to brighten the flavors

Directions

Put the frozen mango, banana, and protein powder in your blender first so the blades catch the frozen fruit better.
Add the Greek yogurt, milk, honey or maple syrup if using, and the vanilla extract. A little sweetener goes a long way, taste later and add more if you need.
Toss in a pinch of salt, this helps bring out the mango flavor, don’t skip it.
Add 3 ice cubes for chill and texture, or up to 6 if you want it extra thick and frosty.
Start the blender on low for 10 to 15 seconds to break things up, then ramp to high for 30 to 45 seconds until smooth and creamy. Stop and scrape down the sides if chunks hide up there.
If it’s too thick, pour in a splash more milk and pulse until you get the right pourable consistency, if it’s too thin add another small piece of banana or a couple ice cubes.
Taste and adjust: more honey for sweetness, a little more vanilla for depth, or another pinch of salt if flavors seem flat.
Pour into a glass, drink right away for best texture, or freeze in an ice pop mold for a fun treat later.

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.