Mango Banana and Strawberry Smoothie
Make a fast and easy mango banana strawberry smoothie at home. You only need four ingredients and less than five minutes to create this tropical-inspired drink! Add Greek yogurt to balance the flavors and a creamier smoothie!
I love making this mango banana and strawberry smoothie at home. To be ready to make this drink on a whim, I keep bags of mangos and strawberries in the freezer and bananas on my table. I add equal amounts to the blender with a splash of liquid, and bada boom – bada bang, I have a sweet smoothie with a tropical flair! It is a lot like Smoothie Kings Angel Food smoothie with mango!
Mango Banana and Strawberry Smoothie
Cliff Notes
EASE: Super Easy!
COURSE: All Day
TIME: 5 Minutes
Diet Type: Vegan Optional, Dairy Free, Lactose Free, Gluten Free
Why You Will Love This Recipe
- This mango banana strawberry smoothie recipe is quick!
- It is easy to swap out ingredients and make this smoothie customizable.
- The tropical flavor is perfect for any age, including kids and adults!
Ingredients
You can make mango banana strawberry smoothie using fresh or frozen fruit. I always prefer using frozen mangos and strawberries. I buy large bags of them and can make a mango banana strawberry smoothie anytime.
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. The benefit of using a frozen banana is that it makes the smoothie creamy. But a frozen banana is not necessary.
Mango
You can use either fresh or frozen mangos. I always use frozen mangos. They are precut; there is no mess. Frozen mangos naturally have a creamy texture. This is why I use frozen mangos to make mango sorbet. If you prefer fresh, red mangos are in season and easy to find from May to September.
Strawberry
You can use fresh or frozen strawberries. If using fresh strawberries, rinse them and cut off the tops. Toss frozen strawberries into the blender. Cut off the tops (hulling) if you use fresh strawberries. If the berry is large, cut it into smaller pieces.
Liquids
To run the blender, you will need a slight amount of liquid. This can be water, juice, milk, non-dairy milk, or yogurt. Here is a quick run down 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. I prefer to use oat milk. It has the least impact on the environment while also being delicious! I typically buy the Oatly Barista extra creamy. (I also use it to make my fall favorite Starbucks drink, the Apple Crisp Oatmilk Macchiato.)
Yogurt
You can use any type of yogurt, including Greek yogurt. I always recommend staying away from flavored yogurt. You will have lots of flavor with the mango, strawberry, and banana fruits.
Water
Instead of milk or yogurt, use a splash of water. It will help the fruits blend. If you use frozen mango, you will still have a thick and creamy smoothie!
How to Make a Smoothie Bowl
Start by making this mango banana strawberry 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 my favorites:
- Fruits: I like to use in-season fruits, including blueberries, raspberries, or pineapple. Make sure everything is cut into bite sizes! (Psst, try adding acai, an acai bowl is my favorite breakfast.)
- Nuts and seeds: Always add something with texture to make it a smoothie bowl. I like cashews, almonds, sunflower, hemp, or chia seeds.
- Go Sweet! This next is for those who love sinfulness! I add chocolate chips and dark chocolate sea salt granola for crunch!
Frequently Asked Questions
If you tried my banana mango strawberry smoothie recipe or any other recipe on my blog leave a star rating and let me know how it went in the comments below.
Banana Mango Strawberry Smoothie
Equipment
Ingredients
- 1 cup (237g) banana, sliced
- 1 cup (165g) mango, cubed
- 1 cup (144g) strawberries, hulled
- 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) in half.
- Banana: Slice 1 cup (237g) 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.
- 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:
- Fridge: Place it in an airtight container, such as a mason jar, for up to two days. If the ingredients separate, shake them together. You can also reblend with added ice cubes for a slushier texture.
Freezer: Keep it in an airtight container, such as a mason jar, for up to two weeks. Place it on the counter for five to ten minutes to slightly thaw.
Meal Planning: I recommend making this recipe in large batches. Then, freezing in individual portions. Remove the individual serving from the freezer and place it on the counter for five to ten minutes before drinking. If thawing a larger batch, allow more thaw time.
- Fridge: Place it in an airtight container, such as a mason jar, for up to two days. If the ingredients separate, shake them together. You can also reblend with added ice cubes for a slushier texture.
