I tucked an unexpected ingredient into my Easy Healthy Smoothies recipe that makes it impossible to ignore.

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I never thought a blender could fix my mood until I started throwing mango and banana into it. IFunny is fun of your life.

Images, GIFs and videos featured seven times a day. Your anaconda definitely wants some.

Fun fact: we deliver faster than Amazon. People call it a Strawberry Peach Smoothie sometimes, even though my version leans heavy on tropical mango vibes.

I promise its bright, slightly tangy and weirdly addictive, the kind of thing you’ll crave after an ugly day. It’s also been tagged Smoothie Good For Skin by friends, which makes me feel like Im feeding my face and soul at once.

Ingredients

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Mango is sweet, vitamin C rich, adds fiber and tropical flavor, kinda syrupy.
Banana gives creaminess, potassium, natural sweetness and good energy for afternoon slumps.
Strawberries bring bright tartness, vitamin C, fiber and that classic summer flavor.
Peach adds juicy fragrance, more fiber, delicate sweetness and a softer texture.
Greek yogurt packs protein calcium, makes it creamy and tangy, you can use vanilla.
Orange juice gives zippy vitamin C and sweetness, almond milk keeps it lighter and smooth.
Honey or maple syrup bump sweetness naturally, small amount enough, adds little extra calories.

Ingredient Quantities

1 cup frozen mango chunks or about 1 cup fresh mango, chopped

1 medium ripe banana (about 120 g)

1 cup strawberries, hulled (fresh or frozen)

1 cup peach slices (fresh or frozen)

1/2 cup plain Greek yogurt, can use vanilla if you want it sweeter

3/4 cup orange juice or almond milk (adjust for thickness)

1 tablespoon honey or maple syrup, optional

1/2 cup ice cubes, optional if fruits are frozen

1 teaspoon lemon juice, optional for brightness

How to Make this

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1. Prep the fruit: if using fresh, peel and chop 1 cup mango, hull 1 cup strawberries, slice 1 cup peaches and break 1 medium ripe banana into pieces; if frozen, just measure and you’re good.

2. For extra creaminess, freeze the banana ahead or use frozen mango/berries instead of fresh.

3. Add fruits to the blender: mango, banana, strawberries, peaches.

4. Spoon in 1/2 cup plain Greek yogurt (or vanilla if you want it sweeter).

5. Pour 3/4 cup orange juice or almond milk in, add 1 tablespoon honey or maple syrup if you want it sweeter, and 1 teaspoon lemon juice for brightness if using.

6. Add 1/2 cup ice cubes only if your fruit isnt frozen or you want it colder.

7. Blend low for a few seconds then high until smooth, about 45 to 60 seconds; stop and scrape down the sides with a spatula if needed.

8. Check thickness and taste: add 1 to 2 tablespoons more liquid to thin, or a few more frozen pieces/ice to thicken; adjust sweet/tart with more honey or lemon.

9. Pour into glasses, garnish if you want (mint, sliced fruit), and serve immediately; leftover keeps in a sealed jar in the fridge up to 24 hours, stir or shake before drinking.

Equipment Needed

1. Blender, high-speed is best but any regular one works
2. Measuring cups, at least 1 cup and 1/2 cup
3. Measuring spoons, for the tablespoon and teaspoon
4. Cutting board
5. Sharp knife, chef’s or paring for peeling and slicing fruit
6. Vegetable peeler, for mango or peach skin if you want
7. Rubber spatula, to scrape down the sides and get every bit out
8. Glasses or mason jars, to serve and store leftovers

FAQ

Q: Can I use all frozen fruit?

A: Yes, use frozen mango, strawberries and peaches for a thicker, colder smoothie. Reduce or skip the ice if fruit is frozen.

Q: How long will leftovers last?

A: Store in an airtight jar in the fridge for up to 24 hours. It separates so shake or re-blend before drinking.

Q: How can I make this vegan?

A: Use almond milk or another plant milk and swap the Greek yogurt for coconut or soy yogurt, and use maple syrup instead of honey.

Q: Can I add greens without ruining the flavor?

A: Yes, add a small handful of spinach or baby kale. It won’t overpower the fruit if you keep it to 1 cup or less.

Q: My blender struggles, what should I do?

A: Add liquid first and chop fruit smaller. Pulse a few times then blend, or blend in batches.

Q: How do I make it thicker like a smoothie bowl?

A: Use frozen banana, skip the ice, and add less liquid. Scoop into a bowl and top with granola or seeds.

Q: Can I swap orange juice for water?

A: Yes, water works but will be less sweet. Use almond milk for creaminess or coconut water for a lighter fruit flavor.

MANGO SMOOTHIE BANANA STRAWBERRY PEACH SMOOTHIE Recipe Substitutions and Variations

Mango:
- Pineapple, fresh or frozen, same amount — tangier and brightens the smoothie.
- Peach slices, same amount, softer sweetness and a mellow tropical vibe.
- Papaya, same amount, creamy texture but milder sweetness, you might want a little honey.
- Canned mango or peaches, drained, same volume, handy if fresh not available.
Banana:
- Avocado, 1/2 ripe avocado, keeps it creamy but less sweet so add a touch of honey if you want.
- Silken tofu, 1/3 to 1/2 cup, adds creaminess and protein without much flavor.
- 1–2 Medjool dates, pitted, for sweetness and some body, soak if they’re dry.
- Extra yogurt or a few extra peach slices, to bulk up thickness if banana’s missing.
Plain Greek yogurt:
- Coconut yogurt, same amount, dairy free and a bit sweeter, use vanilla if you like.
- Silken tofu, same volume, neutral flavor and keeps it thick and protein rich.
- Regular yogurt, same amount, thinner but still tangy, reduce the liquid slightly.
- Kefir, 1/2 to 3/4 cup, for a drinkier smoothie with tang and probiotics.
Orange juice (or almond milk):
- Apple juice, same amount, milder and sweet, blends well with berries.
- Pineapple juice, same amount, more tropical and tangy so cut back if too sharp.
- Coconut water, same amount, light and hydrating, less sweet than juice.
- Dairy or other plant milk (soy, oat), same amount, makes it creamier not as fruity.

Pro Tips

1) Freeze fruit on a tray first so pieces dont clump into one rock when theyre frozen, then pop them in a bag. It keeps texture way better and you can grab just what you need. If the smoothie gets too thin, toss in a tablespoon or two of rolled oats or a slice of avocado, they thicken it without tasting weird.

2) A tiny pinch of salt and a little vanilla or lemon zest do wonders for flavor, they make the fruit taste sweeter without adding sugar. Dont overdo it, start small and taste as you go.

3) If your blender sounds like its choking, add a splash of liquid first and pulse a few times before full speed. Pulse in short bursts and scrape the sides once or twice so you dont end up with chunks on the edges and foam on top.

4) Want leftovers to be useful later? Freeze the smoothie in ice cube trays or popsicle molds, then use the cubes for future smoothies or snacks. Also pouring into a jar and filling it nearly to the top slows browning so it stays fresher when you grab it later.

MANGO SMOOTHIE BANANA STRAWBERRY PEACH SMOOTHIE Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I tucked an unexpected ingredient into my Easy Healthy Smoothies recipe that makes it impossible to ignore.

Servings

servings

Calories

263

kcal

Equipment: 1. Blender, high-speed is best but any regular one works
2. Measuring cups, at least 1 cup and 1/2 cup
3. Measuring spoons, for the tablespoon and teaspoon
4. Cutting board
5. Sharp knife, chef’s or paring for peeling and slicing fruit
6. Vegetable peeler, for mango or peach skin if you want
7. Rubber spatula, to scrape down the sides and get every bit out
8. Glasses or mason jars, to serve and store leftovers

Ingredients

1 cup frozen mango chunks or about 1 cup fresh mango, chopped
1 medium ripe banana (about 120 g)
1 cup strawberries, hulled (fresh or frozen)
1 cup peach slices (fresh or frozen)
1/2 cup plain Greek yogurt, can use vanilla if you want it sweeter
3/4 cup orange juice or almond milk (adjust for thickness)
1 tablespoon honey or maple syrup, optional
1/2 cup ice cubes, optional if fruits are frozen
1 teaspoon lemon juice, optional for brightness

Directions

Prep the fruit: if using fresh, peel and chop 1 cup mango, hull 1 cup strawberries, slice 1 cup peaches and break 1 medium ripe banana into pieces; if frozen, just measure and you're good.
For extra creaminess, freeze the banana ahead or use frozen mango/berries instead of fresh.
Add fruits to the blender: mango, banana, strawberries, peaches.
Spoon in 1/2 cup plain Greek yogurt (or vanilla if you want it sweeter).
Pour 3/4 cup orange juice or almond milk in, add 1 tablespoon honey or maple syrup if you want it sweeter, and 1 teaspoon lemon juice for brightness if using.
Add 1/2 cup ice cubes only if your fruit isnt frozen or you want it colder.
Blend low for a few seconds then high until smooth, about 45 to 60 seconds; stop and scrape down the sides with a spatula if needed.
Check thickness and taste: add 1 to 2 tablespoons more liquid to thin, or a few more frozen pieces/ice to thicken; adjust sweet/tart with more honey or lemon.
Pour into glasses, garnish if you want (mint, sliced fruit), and serve immediately; leftover keeps in a sealed jar in the fridge up to 24 hours, stir or shake before drinking.

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.