Mango Banana and Strawberry Smoothie
This banana mango strawberry smoothie is one of my favorite quick icy drinks on a hot day! You can make this drink in less than five minutes. All you need is four simple ingredients and a blender (high speed if you have one). The result is a naturally creamy tropical smoothie. You can use fresh or frozen fruit to make this banana mango and strawberry drink. It is perfect for breakfast, a hot day, or a snack. Add Greek yogurt if you want to make it creamier!
I love making this mango banana and strawberry smoothie at home. It is a quick drink to make and luckily I usually have these ingredients on hand. It only takes a few minutes to make and then I have a fruit smoothie which is perfect for hot summer days!
If you like smoothies, but want a different flair. I recommend trying my Smoothie King angel food copycat recipe. It is a simple frozen strawberry and banana smoothie.
Prep Time
5 Minutes
Total Time
5 Minutes
Servings
1 drink
Why You Will Love This Mango Banana Strawberry Smoothie
- This mango banana strawberry smoothie recipe is easy and quick!
- It is easy to swap out ingredients and make a drink using ingredients that you have on hand.
- The tropical flavor is perfect for kids and adults alike.
Ingredients
You can make a mango banana strawberry smoothie using fresh or frozen fruit. I prefer using frozen mangos and strawberries to create a naturally creamy texture.
Banana
First, use a ripe or slightly past-ripe banana for the best flavor. If you have time, peel the banana and cut it into 1″ rounds. Then freeze for 30 minutes or up to three days. This will extend the life of the fruit and add to the creamy texture.
Mango
You can use either fresh or frozen mangos. I recommend frozen mangos. They are precut, which makes this recipe an easy no mess treat. Twhich, when frozen, blends into an ultra-creamy texture.
Strawberry
You can use fresh or frozen strawberries. If using fresh strawberries, rinse them and cut off the tops. If the strawberries are really large, cut them into quarters for easier blending.
Liquids
You need a touch of liquid to run the blender. This can be water, juice, milk, non-dairy milk, or yogurt. Here is a quick rundown on each of your options.
Juice
Add more fruit flavor and complexity by using fruit juice. Orange juice is a popular option. I recommend trying peach, pineapple, or even papaya juice. Any of those juices give this mango-banana strawberry smoothie even more of a tropical touch!
Milk
You can use any milk you want, including dairy-free milk.
Yogurt
You can use any type of yogurt, including Greek yogurt. I always recommend staying away from flavored yogurt as it will add artificial flavors.
Water
I use a splash of water. It is simple and keeps the focus bite-size pieces on the fruit!
How to Make a Banana Mango Strawberry Smoothie Bowl
Start by making this smoothie as usual. Then, pour it into a bowl instead of a glass. I find that a wide and shallow bowl works best! Then add your favorite fruit, nut, and seed toppings! Here are a few suggestions:
- Fruits: I like to use in-season fruits, including blueberries, raspberries, or pineapple. Make sure everything is cut into bite sizes!
- Nuts and seeds: For texture, you can add cashews, almonds, sunflower, hemp, or chia seeds. If the nuts are large, cut them into bite size pieces before adding them.
- Go Sweet! This next is for those who love next level sinfulness sprinkle dark chocolate sea salt granola on top!
Frequently Asked Questions
If you tried my banana mango strawberry smoothie recipe, please leave a star rating and let me know how it went in the comments below.
Banana Mango Strawberry Smoothie
Equipment
Ingredients
- 1 cup (150g) banana, sliced (fresh or frozen)
- 1 cup (165g) mango, cubed (fresh or frozen)
- 1 cup (144g) strawberries, hulled (fresh or frozen)
- ½ cup (118g) non-dairy milk, milk or juice
- 1 teaspoon (5g) lemon juice (optional)
Instructions
Fresh Fruit Preparation:
- Strawberries: Wash, dry, and slice 1 cup (144g) the strawberries in half.
- Banana: Slice 1 cup (150g) into 1-2 inch rounds.
- Mango: Peel, remove the pit, and cube 1 cup (165g).
Frozen Fruit Preparation:
- Strawberries and Mango: Use 1 cup of each, already frozen.
- Banana: Slice 1 cup of banana into rounds, place in a Ziploc bag, and freeze for 30 minutes up to 48 hours.
Blended Smoothie Instructions:
- Combine all ingredients (1 cup each of banana, mango, and strawberries, plus ½ cup non-dairy milk, milk, or juice, and 1 teaspoon lemon juice if using) in a blender.
- Blend on low and gradually increase to medium speed. If blending stalls, add a tablespoon of liquid and use a wooden spoon to loosen any chunks.
Layered Smoothie Instructions:
- Start by blending the first fruit and spooning it into a glass to avoid splashing. Place the glass in the refrigerator. Blend the second fruit. Use a spoon to gently add it on top of the first layer in the glass. Return the glass to the refrigerator. Repeat the process with the third fruit, adding it as the final layer.
Notes
- Blending Speed: Start the blender at a low speed and gradually increase to medium speed. If the blender starts at too high a speed, the fruit may stick to the sides. If it is not blending, add one tablespoon of liquid and use a wooden spoon to loosen any chunks at the bottom. Avoid adding too much liquid to maintain the smoothie’s consistency.
- Protecting the Motor: Depending on your blender, you may need to take breaks to prevent overheating.
- Storing: You can store your smoothie in an airtight container in the refrigerator for up to two days. The ingredients will separate the longer they are stored. To bring the it’s creamy texture back together, you will need to shake it or blend it. I recommend adding more frozen fruit to bring it back to the creamy texture.
