I developed a Mango Vanilla Smoothie that relies on one unlikely pantry staple you already have, and I’m revealing the simple trick inside.

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I love the way this Mango Vanilla Smoothie flips expectations. Ripe mango or frozen mango chunks meet a whisper of vanilla extract and suddenly the flavor goes from obvious to interesting, like something you thought you knew but didnt.

I wanted it playful not saccharine, something that wakes you up without shouting. If you liked my Mango Vanilla Smoothie or the Peach Mango Banana Smoothie I posted last summer you’ll see the same quiet twist, small surprises in texture and a floral hint that lingers.

Give it a try when you need a quick, curious sip that keeps pulling you back.

Ingredients

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Mango: Sweet, juicy, high in fiber and vitamin C, adds natural sugar and tropical flavor.
Milk: Creamy base, supplies calcium and protein, choose almond or coconut for lighter taste.
Yogurt: Adds tang and creaminess, boosts protein and probiotics, so it feels more filling.
Vanilla extract: Tiny amount lifts flavor, gives warm sweet aroma without extra sugar.
Honey or maple syrup: Sweeteners that add carbs and warmth, use sparingly they can spike blood sugar.
Ice cubes: Dilutes slightly, keeps smoothie cold, useful if mango isn’t frozen.

Ingredient Quantities

1 1/2 cups frozen mango chunks or about 1 large ripe mango peeled and chopped

3/4 to 1 cup milk, dairy or plant based like almond or coconut

1/2 cup plain or vanilla yogurt

1 teaspoon pure vanilla extract

1 to 2 tablespoons honey or maple syrup, to taste

1/2 cup ice cubes, optional if using frozen mango

How to Make this

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1. If using fresh mango peel and chop about 1 large ripe fruit, if using frozen measure 1 1/2 cups and let it sit a minute to loosen; if your fresh mango isnt cold, pop the chunks in the freezer for 20 to 30 minutes for a thicker smoothie.

2. Put the mango into the blender, add 1/2 cup plain or vanilla yogurt, 1 teaspoon pure vanilla extract, and start with 3/4 cup milk (dairy or plant based) — you can add up to 1 cup later if you want it thinner.

3. Add 1 tablespoon honey or maple syrup to start, reserving the other tablespoon in case you need it; add 1/2 cup ice cubes only if you used fresh mango or want extra chill, skip the ice if mango is frozen.

4. Pulse a few times to break the mango up, then blend on high for 30 to 60 seconds until smooth, stopping once or twice to scrape down the sides with a spatula so nothing gets missed.

5. Check the texture — if it feels too thick add a splash of milk (a tablespoon at a time) and blend again; if its too thin add a few more frozen mango pieces or a couple ice cubes and reblend.

6. Taste and adjust sweetness or vanilla, add the extra tablespoon of honey or maple syrup if needed or a little more vanilla for depth, blend briefly to combine.

7. Pour into glasses, garnish with a small mango chunk, a drizzle of honey or a sprinkle of toasted coconut if you have it, and serve right away for the best flavor and texture.

8. Rinse the blender immediately so the mango doesnt stick and cleanup is fast.

Equipment Needed

1. Blender (high speed is great but any blender will do)
2. Cutting board
3. Sharp chef knife for peeling and chopping the mango
4. Measuring cups (1 cup and 1/2 cup at least)
5. Measuring spoons (teaspoon and tablespoon)
6. Rubber or silicone spatula to scrape the sides, dont skip this or youll miss chunks
7. Small bowl or plate to hold the chopped mango or thaw frozen pieces
8. Glasses for serving plus a teaspoon for drizzling honey or placing the garnish

FAQ

Q: Can I use fresh mango instead of frozen? A: Yes, you can, but fresh mango makes a thinner smoothie. Chill the mango first and add a few ice cubes or a frozen banana to get the same thick, creamy texture.

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

Q: How do I make it thicker or thinner? A: For thicker add more frozen fruit, a frozen banana, or less milk. For thinner add more milk, a splash of water, or skip the yogurt.

Q: Can I prep it ahead and store it? A: You can make it ahead and store in an airtight jar in the fridge for up to 24 hours, but it may separate. Give it a quick shake or stir before drinking. For longer keep it in the freezer and thaw a bit before blending.

Q: Do I need to add sweetener? A: Not always. Ripe mango is often sweet enough. Taste first and add 1 to 2 tbsp honey or maple syrup only if you want it sweeter.

Q: Any blender tips for a smoother result? A: Start with the milk and yogurt on the bottom, add mango and sweetener next, then ice last. Pulse to break up chunks, scrape the sides, then blend until smooth. If your blender struggles, add a little extra liquid and try again.

Mango Vanilla Smoothie Recipe Substitutions and Variations

Mango: swap with frozen peaches, pineapple chunks, or 1 large ripe banana — banana makes it thicker and sweeter, so you might want less honey.
Milk: use oat, soy, or almond milk, or light canned coconut milk for a richer tropical vibe, just use a bit less if it’s very thick.
Yogurt: replace with Greek yogurt for more protein and creaminess, coconut yogurt to keep it dairy free, or silken tofu for a neutral, smooth base.
Sweetener: swap honey or maple for agave nectar, a pitted Medjool date (blend well), or a splash of orange juice for natural fruit sweetness.

Pro Tips

1. Freeze fresh mango chunks for 20 to 30 minutes so the smoothie gets thick without watering it down, or toss in a few frozen banana slices instead for extra creaminess, just dont let them turn into a solid brick or your blender will hate you.
2. Put the liquids in the blender first so the blades can start moving easily, that helps even a weaker blender pull the fruit in and stops big chunks from getting stuck.
3. Brighten and deepen the flavor with a tiny squeeze of lime and a pinch of salt, and only add extra sweetener after you taste it, different mangoes vary a lot in sweetness.
4. If you want to save time later freeze single serving portions in ice cube trays then blitz a couple cubes with milk for an instant smoothie, or store in the fridge up to 24 hours and just give it a quick reblend before serving.

Mango Vanilla Smoothie Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I developed a Mango Vanilla Smoothie that relies on one unlikely pantry staple you already have, and I'm revealing the simple trick inside.

Servings

servings

Calories

193

kcal

Equipment: 1. Blender (high speed is great but any blender will do)
2. Cutting board
3. Sharp chef knife for peeling and chopping the mango
4. Measuring cups (1 cup and 1/2 cup at least)
5. Measuring spoons (teaspoon and tablespoon)
6. Rubber or silicone spatula to scrape the sides, dont skip this or youll miss chunks
7. Small bowl or plate to hold the chopped mango or thaw frozen pieces
8. Glasses for serving plus a teaspoon for drizzling honey or placing the garnish

Ingredients

1 1/2 cups frozen mango chunks or about 1 large ripe mango peeled and chopped
3/4 to 1 cup milk, dairy or plant based like almond or coconut
1/2 cup plain or vanilla yogurt
1 teaspoon pure vanilla extract
1 to 2 tablespoons honey or maple syrup, to taste
1/2 cup ice cubes, optional if using frozen mango

Directions

If using fresh mango peel and chop about 1 large ripe fruit, if using frozen measure 1 1/2 cups and let it sit a minute to loosen; if your fresh mango isnt cold, pop the chunks in the freezer for 20 to 30 minutes for a thicker smoothie.
Put the mango into the blender, add 1/2 cup plain or vanilla yogurt, 1 teaspoon pure vanilla extract, and start with 3/4 cup milk (dairy or plant based) — you can add up to 1 cup later if you want it thinner.
Add 1 tablespoon honey or maple syrup to start, reserving the other tablespoon in case you need it; add 1/2 cup ice cubes only if you used fresh mango or want extra chill, skip the ice if mango is frozen.
Pulse a few times to break the mango up, then blend on high for 30 to 60 seconds until smooth, stopping once or twice to scrape down the sides with a spatula so nothing gets missed.
Check the texture — if it feels too thick add a splash of milk (a tablespoon at a time) and blend again; if its too thin add a few more frozen mango pieces or a couple ice cubes and reblend.
Taste and adjust sweetness or vanilla, add the extra tablespoon of honey or maple syrup if needed or a little more vanilla for depth, blend briefly to combine.
Pour into glasses, garnish with a small mango chunk, a drizzle of honey or a sprinkle of toasted coconut if you have it, and serve right away for the best flavor and texture.
Rinse the blender immediately so the mango doesnt stick and cleanup is fast.

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.