Creamy Mango Banana Smoothie

1 cup Frozen Mango Chunks: Using frozen mango is the secret to that thick, frost-like texture without needing ice.
1 Ripe Banana: (Fresh or frozen). A spotty, ripe banana provides the best natural sweetness.
1/2 cup Greek Yogurt: Use plain for a tangier flavor or vanilla for extra sweetness.
1/2 cup Milk of Choice: (Dairy, Almond, or Coconut milk).
1 tsp Honey or Maple Syrup: (Optional) Add only if your fruit isn’t quite sweet enough.
Garnish: 1/2 a fresh mango, sliced into a “hedgehog” or cubes (as seen in the photo).

Layer the Blender: Start by pouring the milk and yogurt into the blender first. Adding liquids at the bottom helps the blades move more easily through the frozen fruit.
Add Fruit: Add the banana slices and the frozen mango chunks.
Blend: Start on a low speed to break up the frozen chunks, then increase to high. Blend for 45–60 seconds until completely smooth and “creamy” in appearance.
Adjust Consistency: * If it’s too thick, add a splash more milk.
- If it’s too thin, add a few more frozen mango chunks or a couple of ice cubes.
Serve: Pour into a tall glass. Top with the fresh mango slices and serve with a reusable metal straw for that exact look!

The “Hedgehog” Garnish: To get the look in the bottom right of your photo, slice the mango “cheek” off the pit, score it into a grid pattern without cutting through the skin, and push the skin side up to pop the cubes out.
No Added Sugar: If you use a very ripe (brown-spotted) banana, you likely won’t need any honey or sweetener at all.
Boost It: For a breakfast version, add a tablespoon of chia seeds or a scoop of vanilla protein powder before blending.