Easy 4-Ingredient Orange Mango Smoothie

I used to think smoothies were just for hot summer days until my kids started asking for them year-round at breakfast. Growing up, we only had orange juice in the morning – plain and simple, straight from the carton.

But now I’m a total smoothie convert, especially when it comes to this orange mango combo. It’s like sunshine in a glass, and it’s so easy that my 10-year-old can make it herself. All you need is a blender and a few basic ingredients, and you’ve got something that tastes way better than regular juice from the store.

What Kind of Mango Should I Use?

For smoothies, you’ll want to pick a mango that’s perfectly ripe and sweet – when gently squeezed, it should give slightly under pressure, similar to a ripe avocado. The most common varieties you’ll find at the grocery store are Tommy Atkins and Ataulfo (also called honey mangos). Tommy Atkins mangos are larger and have a red-green skin, while Ataulfo mangos are smaller, yellow, and often a bit sweeter. Either type works great in smoothies, but if you can find them, Ataulfo mangos tend to have a smoother texture and less fibrous flesh. Just make sure to let your mango ripen at room temperature until it’s soft enough to slice easily, and remember that you can always freeze ripe mango chunks to use later in smoothies.

Options for Substitutions

This refreshing smoothie recipe is super adaptable! Here are some easy swaps you can try:

• Banana: If you’re not a banana fan or don’t have one handy, try using 1/2 cup of Greek yogurt or coconut yogurt for creaminess. You could also use 1/2 cup of frozen peaches.
• Mango: Fresh mango can be replaced with frozen mango chunks (bonus: this reduces the need for ice). You can also swap it with peaches, papaya, or pineapple for a different tropical twist.
• Orange juice: Out of fresh oranges? Use store-bought orange juice, or try pineapple juice, apple juice, or coconut water. Just remember that fresh-squeezed gives the best flavor.
• Ice: Instead of ice, try freezing your fruit beforehand – this will give you a thick, cold smoothie without watering it down. You could also add a few frozen yogurt cubes.

Watch Out for These Mistakes While Blending

The biggest mistake when making fruit smoothies is using warm or room temperature ingredients, which results in a thin, watery drink – instead, freeze your banana and mango chunks ahead of time for a thick, frosty texture without diluting the flavors with too much ice. Another common error is adding all ingredients at once, which can strain your blender and leave chunks unblended – start by blending the orange juice with the banana first, then gradually add the mango and ice while the blender is running. If your smoothie turns out too thick, resist the urge to add more juice right away; instead, try adding ice cubes one at a time while blending until you reach your desired consistency. For the freshest taste, make sure to use recently squeezed orange juice rather than bottled, as the natural sweetness and bright flavor will make a noticeable difference in your smoothie.

What to Serve With Orange Mango Smoothie?

This tropical smoothie makes a perfect breakfast or snack pairing with some simple accompaniments. A slice of whole grain toast with almond butter or a couple of hard-boiled eggs can add some protein and staying power to make it more filling. If you’re serving this for breakfast, try it alongside some coconut chia pudding or a small bowl of granola for extra texture and nutrients. For a quick afternoon pick-me-up, I like pairing this smoothie with a handful of nuts or a small turkey wrap to make it more substantial.

Storage Instructions

Keep Fresh: This orange mango smoothie is best enjoyed right after blending when it’s perfectly cold and creamy. If you need to store it, pour it into an airtight container or mason jar, filling it almost to the top to minimize air exposure. It’ll keep in the fridge for up to 24 hours, though separation might occur.

Prep Ahead: Want to save time in the morning? Prep smoothie packs by putting your sliced banana and mango in freezer bags. You can make several bags at once and store them in the freezer for up to 3 months. When you’re ready, just grab a pack, add fresh orange juice and blend!

Serve Later: If you’ve stored your smoothie in the fridge and notice any separation, don’t worry – this is totally normal! Just give it a good shake or a quick whirl in the blender to bring it back to life. Add a few ice cubes if you want it extra cold.

Preparation Time	5-10 minutes
Cooking Time	0 minutes
Total Time	5-10 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 150-200
• Protein: 2-3 g
• Fat: 0-1 g
• Carbohydrates: 35-45 g

Ingredients

• ice cubes (about 1/2 cup, for desired consistency)
• 1/2 cup fresh orange juice
• 1/2 large mango (peeled and chopped into 1-inch pieces)
• 1 small banana (peeled and frozen for a thicker smoothie)

Step 1: Blend the Smoothie

• 1 small banana, sliced
• 1/2 large mango, cut into slices
• 1/2 cup fresh orange juice
• ice cubes

Place the sliced banana, mango slices, fresh orange juice, and a handful of ice cubes into a blender.

Blend on high speed until the mixture is completely smooth and creamy, scraping down the sides if needed.

I like to blend a little longer to make sure there are no ice chunks left for an extra-smooth finish.