This blueberry mango smoothie is a quick, healthy breakfast with just 4 ingredients. Greek yogurt adds protein.

This blueberry mango smoothie is my secret weapon for hectic mornings. With just four ingredients and a blender, you can have a healthy breakfast ready in under five minutes. I make it with frozen blueberries so it's thick and frosty, and Greek yogurt gives it a protein boost that keeps me going until lunch. It's also my go-to post-workout drink, the yogurt helps refuel my muscles after Body Pump class. Whether you're rushing out the door or sitting down for a leisurely breakfast, this smoothie fits the bill.

Why You’ll Love This Blueberry Mango Smoothie

Only four ingredients, most of which you probably already have.
Thick and creamy thanks to frozen fruit and Greek yogurt, no ice needed.
Packs a protein punch from yogurt, making it a filling breakfast or post-workout smoothie.

Key Ingredients for a Thick Protein Smoothie

Frozen blueberries: These add thickness and a deep blueberry flavor. If using fresh, add ice cubes. You can also use a frozen berry mix.
Mango chunks: Frozen or fresh both work. Mango provides natural sweetness and a creamy texture. For best flavor, use ripe mango.
Plain Greek yogurt: Adds protein and creaminess. It also gives a tang that balances the sweet fruit. For a lighter option, use 0% or 2%.

Kitchen Tools for This Kid Friendly Smoothie

High-speed blender, such as a Vitamix or Breville
Measuring cups and spoons
Glasses for serving

Tips for the Best Blueberry Mango Smoothie Texture

For the thickest smoothie, start with frozen fruit. If your berries are fresh, toss in a couple of ice cubes to get that same frosty texture. Add the liquid slowly, you can always thin it out, but you can't undo a watery smoothie. I usually start with 1/4 cup and add more if needed. Also, blend on high for a full 30 seconds to break down the mango fibers completely.

How to Customize This Greek Yogurt Smoothie

Greek yogurt is the star here because it provides creaminess and protein without extra sugar. Chobani 0% is my favorite, but any plain yogurt works. For a dairy-free version, use a thick coconut yogurt and the smoothie will still turn out rich. If you want a sweeter smoothie without added sugar, make sure your mango is ripe, a really sweet mango can eliminate the need for sweetener altogether.

Simple Swaps for a Different Smoothie Every Time

This recipe is easy to adapt. Swap the blueberries for an equal amount of raspberries or blackberries for a different berry flavor. No mango? Try peaches or pineapple, both work well with blueberries. For a green smoothie, add a handful of spinach; the mango masks the taste. To make a protein smoothie, blend in a scoop of vanilla protein powder or a tablespoon of almond butter. If you prefer a thinner consistency, add an extra splash of milk.

Ways to Serve This Easy Smoothie Recipe

I usually pour this smoothie into a tall glass and drink it with a straw, but it also works well as a smoothie bowl. Pour it into a bowl and top with granola, sliced almonds, and a few fresh blueberries and mango chunks for texture. A sprinkle of chia seeds adds omega-3s. It's also perfect for on-the-go mornings, just pour it into a travel cup.

How to Store Leftover Blueberry Mango Smoothie

If you have leftovers, store the smoothie in an airtight container in the refrigerator for up to 24 hours. It will separate slightly, so give it a good shake or stir before drinking. For best flavor and texture, drink it the same day.

Freezing This Post-Workout Smoothie for Later

To freeze, pour the smoothie into a freezer-safe container, leaving a little room for expansion. Thaw in the refrigerator overnight or on the counter for about 20 minutes before drinking. The smoothie will keep in the freezer for up to 2 months. The texture may be a little icy after thawing, so re-blend for a few seconds if you want it smooth again.

Recipe

Blueberry Mango Smoothie

4.4/5 (23 ratings)

Pin recipe

Servings: 2 servings
Course: Breakfast

Ingredients

1 cup frozen blueberries
1 cup mango chunks
1 cup plain Greek yogurt (I used Chobani 0%)
1/4 cup vanilla soy milk (almond milk, or skim milk or water (the liquid helps it blend))

Instructions

1. Combine all of the ingredients in a blender, and blend at high speed until smooth.
2. Pour into glasses and serve immediately.
Note-If you don't have frozen berries, you can use fresh, just throw in a couple of ice cubes. Also, you can place the smoothie in the freezer for later. Just thaw before drinking.