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Lennon’s Mango Smoothie

Frozen mango and coconut water keep this smoothie fruity and mellow, with a little yoghurt for creaminess. Start with one tablespoon and let the mango lead.

By Sarah · Updated 2026-10-16

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Sketch of a mango smoothie with mango pieces and a spoon of yoghurt.
Recipe illustration

About this recipe

This is a mango-first smoothie, with just enough yoghurt to soften the texture without taking over the flavour. Let the frozen fruit sit for five minutes before blending, then taste before adding more yoghurt. The optional quarter of a banana gives another way to make it creamier and sweeter. Start with a small cup, and freeze any leftovers into icy poles if you like.

At the kitchen bench

Lennon’s Mango Smoothie

rest
5 min

Ingredients

Smoothie

Method

  1. Let the frozen mango sit for 5 minutes so it blends more smoothly.
  2. Add the coconut water to the blender first.
  3. Add the mango.
  4. Add only 1 tablespoon of yoghurt to start with.
  5. Blend until smooth. Taste, then add the second tablespoon of yoghurt only if needed.
  6. If it is too thick, add a little more coconut water. If it tastes too sharp or yoghurt-like, add more mango rather than more liquid.
  7. Serve a small cup first, around 150–200mL.

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Equipment

  • Blender

Freezing

  • Leftovers can be frozen into icy poles.

Australian measures: 1 tablespoon = 20mL · 1 teaspoon = 5mL.

By Sarah · Updated 2026-10-16

https://recipes.bless.id.au/recipes/lennons-mango-smoothie/