Strawberry Mango Smoothie
This refreshing Strawberry Mango Smoothie is made with two vibrant, fruity layers of sweet strawberries and creamy mango. It's blended with Greek yogurt, milk, and honey for a thick, creamy smoothie that tastes to good!
Servings: 2 people
Calories: 387kcal
Equipment
- Blender for 2 servings
- Individual blender if making half the recipe for 1 serving
Ingredients
For the strawberry portion:
- 2 cups frozen strawberries
- 1 cup milk use your favorite milk
- ⅓ to ½ cup Greek yogurt as needed
- 1-2 tablespoons honey plus more to taste
For the mango portion:
- 2 cups frozen mango chunks
- ½ cup milk your favorite
- ½ cup orange juice freshly squeezed
- ⅓ to ½ cup Greek yogurt as needed
- 1-2 tablespoons honey plus more to taste
Instructions
- Blend the strawberry smoothie: Add all of the strawberry smoothie ingredients into a medium blender, adding the yogurt and liquids closest to the blades to help everything blend more smoothly. Blend for a few seconds, then add more milk (or water) as needed, until creamy and thick, but still pourable. Taste and add more honey, if desired.
- Pour into glasses: Divide the strawberry smoothie evenly between 2 glasses, filling each halfway. Set aside. Note: If your glasses are smaller, you can make 3 glasses.
- Blend the mango smoothie: Give the blender a quick rinse. Then, add the mango smoothie ingredients and blend until smooth and creamy, adjust the consistency and taste.
- Serve: Slowly pour the mango smoothie over the strawberry portion, slightly tilting the glass for a more controlled pour to make two separate layers (a little mixing in the center is completely fine). Serve immediately.
Notes
- Use frozen fruit chunks to give the smoothie its thick, creamy texture without needing to add ice. If you only have fresh fruit, add ice and adjust the liquids as needed to get the right consistency.
- Blend each flavor separately so you can taste both and get those pretty layers of pink and yellow. Give the blender a quick rinse in between layers.
- How to avoid the two flavors from mixing together: When pouring the second layer, tilt your glass slightly and pour slowly and close to the edge.
- Adjusting consistency: The smoothie should be creamy and thick but pourable so you can drink it from a straw easily. If it’s too thick, stir it and add more milk (or water). If it turns out too thin, blend in a few more pieces of frozen fruit or ice cubes.
- Refrigeration: Store any leftover smoothie in an airtight jar in the refrigerator for up to 1 day.
- Freezing: Leftovers can be poured into popsicle molds and frozen for a fun, fruity treat.
- Swap out the mango for pineapple for a fruity, tropical flavor change.
- Milk options: Any milk works. I use 2 percent milk. Coconut milk, whole milk, almond, oat, cashew.
- Yogurt: Plain, full-fat Greek yogurt yields the thickest texture. Swap it with regular yogurt or a dairy-free yogurt alternative. You will need less liquid.
- Instead of honey, use maple syrup or agave as a direct 1:1 substitute.
- Make a smoothie bowl: Turn this recipe into a breakfast bowl by reducing the amount of liquid so the consistency turns out extra thick and spoonable.
Disclaimer: Nutritional values (per serving) are approximates only.
Nutrition
Serving: 1glass | Calories: 387kcal | Carbohydrates: 71g | Protein: 16g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 98mg | Potassium: 1001mg | Fiber: 6g | Sugar: 63g | Vitamin A: 2226IU | Vitamin C: 176mg | Calcium: 348mg | Iron: 1mg