Mango Smoothie with Greek Yogurt and PB

Struggling to make a mango smoothie that’s actually thick, flavorful and filling? No longer! This 5-minute tropical smoothie made with frozen mango, banana, Greek yogurt, peanut butter, and a hint of ginger won’t leave you hungry. With 13g protein and 8g fiber, it’s a balanced breakfast that tastes amazing and actually keeps you full. Just blend until smooth and sip!

Your search for the perfect homemade mango smoothie recipe that actually keeps you full ends here, my dearies! And I know what you’re thinking: mango and peanut butter? Ummmm.

Stick with me here–the combo of bright, juicy mango, zingy ginger, and salty PB is simply *chef’s kiss.* Hello, haven’t you tried my strawberry pineapple smoothie with peanut butter?!

I co-own a smoothie shop, AKA I’m the [self-proclaimed] queen of healthy smoothie recipes. You’ve been warned…your taste buds won’t let you go back to basic frozen mango smoothies ever again!

What you need to make it (and why!)

Frozen mango chunks: I developed this recipe with frozen versus fresh mango because it has the perfect frosty texture and blends up to be super creamy. Frozen mango is less sweet than fresh, hence the need for other sweet elements.
Frozen banana: The first time I tested this recipe, I didn’t use banana. But it was lacking sweetness. Adding just half a banana kept the flavor focused on mango while also adding a much needed boost of sweet.
Coconut water: I live for the tropical pairing of coconut water and mango. Coconut water in this smoothie adds hydrating electrolytes and another punch of needed sweetness. This is NOT overly sweet smoothie, I promise! You could use milk instead but when I recipe tested this with milk, I missed the coconut milk flavor.
Greek yogurt: I thought I had this recipe in the bag when I made it the first few times without yogurt. But I found myself missing a tart pop for flavor contrast. Just a quarter cup of Greek yogurt adds amazing bite and makes the smoothie more satisfying from the extra protein. For dairy free, coconut milk yogurt would be amazing!
Ginger and PB: Most mango smoothie recipes don’t for ginger and peanut butter and these are what sets this smoothie apart. They make it interesting, so delish, and fun to drink. Creamy, zippy, must-have-another-sip vibes! Without it, this tastes…forgettable. PB also helps emulsify the smoothie so it doesn’t separate.

Let’s make it!

mango, pb, and clear liquid in blender. — Throw everything in the blender.

blended yellow smoothie in blender. — Blend it like you mean it!

Pro tips for success

Less liquid is more: You’ll notice I call for less liquid than frozen fruit, and that’s intentional! It took a bit of trial and error to get the ratio right for the perfect thickness, but slightly more frozen fruit to liquid makes the ideal texture. No runny smoothies allowed!
The yogurt is key for flavor and texture: It was clear in recipe testing that the yogurt really enhances the smoothie so the flavor is perfectly balanced. Don’t skip it!
Want lower sugar? Omit the frozen banana (or sub frozen zucchini/cauliflower) and use unsweetened milk instead. A scoop of vanilla protein powder with monkfruit or stevia can help add sweetness without sugar.

overhead view of yellow smoothie with peanut butter

I hope you’re as obsessed with this delish smoothie recipe as I am!

I’d be super grateful if you’d take a moment to leave a quick star rating and review below. Comments mean the world to me and your honest feedback helps me to continue to share recipes you’ll crave!

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