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Two glasses of creamy strawberry mango smoothie beside mango cubes and fresh strawberries.
TasteWiser

Strawberry Mango Smoothie

A creamy strawberry and mango smoothie with Greek yogurt and milk, made without banana or ice.
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Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings: 2 small servings
Course: Drinks
Calories: 155
Ingredients Method Notes

Ingredients
  

Smoothie
  • 1 cup frozen strawberries hulled and sliced, about 150 g
  • 1 cup frozen mango chunks about 165 g
  • 1/2 cup plain nonfat Greek yogurt about 120 g
  • 3/4 cup 2% milk about 180 ml, plus extra only as needed
  • honey or maple syrup optional, start with 1 teaspoon for the batch; excluded from nutrition

Method
 

  1. Measure the frozen strawberries and mango, breaking up large clumps. Measure the milk and yogurt separately.
    Frozen strawberries, mango chunks, plain Greek yogurt and milk measured for the smoothie.
  2. Add milk and yogurt to the blender, then the frozen fruit, following your blender manufacturer's loading instructions and maximum fill line.
    Milk, yogurt, frozen strawberries and mango chunks loaded into a blender before blending.
  3. Secure the lid. Blend on a lower setting, then increase the speed until smooth. If the blades stall, stop and add milk a tablespoon at a time. Unplug before scraping down the sides.
    Smooth strawberry mango mixture in a covered blender pitcher.
  4. Taste before adding optional sweetener. If needed, blend in a little honey or maple syrup. Divide evenly between two glasses and serve immediately.
    Creamy strawberry mango smoothie poured from a blender pitcher into a glass.

Notes

Nutrition is a rounded estimate for two equal servings using nonfat Greek yogurt and 2% milk, without optional sweetener or extra milk. Brands and substitutions change the values.
Best served immediately. Refrigerate promptly in a clean covered container at 40°F (4°C) or colder and drink within 24 hours for quality. Stir or shake if separated.
For fresh fruit, start with less milk and adjust gradually. Dairy-free yogurt and milk have different thickness and nutrition.