Our Mango Banana Smoothie is made with just four simple ingredients and comes together in under 10 minutes. This refreshing, lightly sweet tropical blend uses fresh banana and frozen mango with no yogurt, making it an easy breakfast or snack for warm mornings.

We’ve been blending homemade smoothies for over 20 years, experimenting with different fruits and add-ins to keep mornings interesting. This mango and banana combination is one of our go-tos because it’s quick, flavorful, and requires minimal prep.
This recipe pairs ripe bananas with frozen mango, a splash of milk, and a touch of honey for sweetness when needed. It’s naturally creamy without yogurt and adapts easily to dietary preferences.
Ingredients and Possible Substitutions:
- Frozen Mango: Use pre-cut frozen mango pieces for easy blending. If you prefer, substitute with pineapple, papaya, or strawberries for a different tropical flavor.
- Bananas: Choose fairly ripe but still firm bananas. You can use frozen bananas for an extra-thick texture—just reduce the milk slightly.
- Milk: Any milk works: dairy or plant-based (whole, 2%, almond, soy, coconut, etc.). Adjust the amount to reach your desired consistency.
- Honey: Optional. Add for extra sweetness if your fruit isn’t quite ripe. Replace with agave or omit to keep it less sweet.
How to Make a Mango Banana Smoothie:
This smoothie is straightforward — a few ingredients, 5 minutes, and a blender.
See the recipe card below for exact ingredient amounts and full instructions.
- Put the frozen mango, bananas, milk, and honey (if using) into a blender.
- Blend until smooth. Add more milk a little at a time to thin if needed.
- Pour into glasses and serve immediately.


Tips and Variations:
- Turn leftovers into popsicles by pouring the smoothie into molds and freezing.
- Use dairy-free milk (almond, oat, coconut) to make a vegan version.
- Add a scoop of protein powder to boost protein content for a post-workout drink.
- Freeze your own chopped mango to control sweetness and texture rather than using store-bought bags.
Storage:
Refrigerator: Smoothies are best fresh. If you must store, refrigerate for a short time and stir or re-blend briefly before serving to recombine any separation.
Freezer: If you have a large batch, pour into molds for easy popsicles or freeze in airtight containers for up to a month; thaw slightly before serving.

Fresh or Frozen Mango?
Both work well. Frozen mango is convenient and gives the smoothie a chilled, thick texture without extra ice. Fresh mango can be sweeter and more flavorful when in season but requires peeling, dicing, and optionally freezing ahead of time.
Add-in Ideas:
- Yogurt for creaminess (if not avoiding dairy)
- Chia seeds for fiber and texture
- Turmeric for an earthy note and potential health benefits
- Avocado for extra creaminess and healthy fats
- Coconut flakes for extra tropical flavor
- Matcha powder for a subtle caffeine boost
- Ground flax seed for omega-3s and fiber
Other drink recipes you may love:
- Ginger Infused Water
- Honey Lemonade
- Raspberry Smoothie
- Strawberry Pineapple Smoothie
- Watermelon Cantaloupe Juice
- Green Smoothie
Like this recipe?
If you try it, please leave a rating and a comment — feedback helps us know what you enjoy.

Mango Banana Smoothie (no Yogurt)
How to Video
What You’ll Need
- 16 ounces frozen mango chunks
- 2 bananas
- 1 ⅓ cups milk, any variety, adjust to desired thickness
- 2 tablespoons honey, optional to add sweetness
How to Make It
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Place all ingredients in a blender and blend until smooth.16 ounces frozen mango chunks2 bananas1 ⅓ cups milk2 tablespoons honey
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Add more milk if you prefer a thinner consistency.
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Pour into glasses and enjoy immediately.
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See the post above for additional tips, FAQs, and storage suggestions.
Suggested Equipment
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Blender
Notes
- The nutrition information is an estimate based on the listed ingredients and a 10-ounce serving; actual values will vary.