A mango and honey yoghurt smoothie is thick, cool and naturally suited to breakfast or an afternoon snack. Ripe mango brings most of the sweetness, yoghurt adds body and tang, and a small spoonful of honey lets you fine-tune the flavour without turning the drink into a dessert.
This recipe has some of the flavour cues of a mango lassi with honey, but it is deliberately simple and easy to adapt to ingredients you may already have at home.
For another approach, see our berry and yoghurt smoothie, or explore the cardamom yoghurt drink for related guidance.
Ingredients
For 2 glasses:
- 250 g ripe mango flesh, fresh or frozen
- 200 g plain Greek-style yoghurt or natural yoghurt
- 120 to 180 mL cold milk, depending on preferred thickness
- 1 to 2 teaspoons honey, plus more if needed
- 1/4 teaspoon ground cardamom, optional
- a few ice cubes, optional
Method
- Add the mango, yoghurt, 120 mL milk, honey and cardamom to a blender.
- Blend until completely smooth.
- Add more milk a little at a time if you want a thinner drink.
- Taste before adding extra honey; a very ripe mango may need almost none.
- Pour into chilled glasses and serve straight away.
Fresh or frozen mango?
Both work. Fresh mango gives a softer, more aromatic smoothie, while frozen mango creates a thicker, colder texture without needing much ice.
If using frozen mango, you may need a little more milk to help the blender move freely.
What yoghurt is best?
Greek-style yoghurt gives the thickest result and a tangy finish. Regular natural yoghurt makes a lighter drink. If using sweetened yoghurt, reduce or skip the honey until you have tasted the finished smoothie.
Plant-based yoghurt also works, although the flavour and thickness will vary by brand.
Can you make mango smoothie without banana?
Absolutely. Mango and yoghurt provide plenty of body on their own, so banana is unnecessary. Leaving it out also keeps the mango flavour more distinct.
Cardamom or no cardamom?
Cardamom gives the smoothie a gentle Indian-inspired aroma and moves it closer to a lassi-style flavour. If you prefer a straightforward fruit smoothie, simply leave it out.
A small pinch is enough. Too much cardamom can quickly overwhelm ripe mango.
How much honey should you use?
Treat honey as a finishing adjustment, not the main source of sweetness. Start with one teaspoon for the whole blender, taste, then decide whether you need more.
This is especially important when mangoes are at their peak, because ripe fruit can be very sweet by itself.
Easy variations
Lime mango smoothie: add 1 to 2 teaspoons fresh lime juice for a brighter finish.
Saffron mango smoothie: soak a few saffron threads in one tablespoon warm milk, cool, then add to the blender.
Oat breakfast smoothie: blend in 2 tablespoons rolled oats and let the mixture stand for a few minutes before drinking.
Coconut version: replace part of the milk with chilled coconut milk.
Make-ahead tips
Smoothies are best freshly blended, but you can prepare the ingredients in advance. Cut mango and refrigerate it, or freeze portions in reusable containers. Keep yoghurt cold and blend just before serving.
If a prepared smoothie separates in the fridge, stir or shake it thoroughly before drinking.
Frequently asked questions
Can I put honey in a mango smoothie? Yes. Use a small amount and let the ripeness of the fruit determine how much you need.
Is this the same as mango lassi? It is lassi-inspired, but traditional and household lassi recipes vary. This version is simply a mango-yoghurt smoothie with optional cardamom and honey.
Can I use frozen mango? Yes. Frozen mango makes the smoothie especially thick and cold.
Can I use plain natural yoghurt instead of Greek yoghurt? Yes. The drink will simply be a little lighter.
Honey must not be given to infants under 12 months. Check ingredients for relevant allergens.