This mango and banana smoothie is perfect for kids and adults to enjoy. It’s the perfect way to keep yourself cool and energized on hot summer days. Best of all, it only takes a few seconds to make and makes for a delicious treat any time of day!

One thing that I like about smoothies is that you can feel good about them. They are made with mostly natural ingredients, so regardless of the diet you are following, you know they will agree with your body. With that said, check your dietary restrictions and make adjustments as necessary; especially when it comes to the sweetener as some diets do not allow honey.

The ingredients

Mango. Try to choose fresh whenever possible because they just taste better! Look for mangos with brightly colored skins of red, orange and yellow colors. Mangos should be soft to touch when they are fully ripe.

Banana. Choose organic if possible. For the most delicious banana flavors allow them to ripen until they begin to show some brown spots. You don’t want them overripe for smoothies, so a few brown spots is all you’re looking for.

Almond Milk. Almond, soy, coconut, or any other nut milk is perfect for this smoothie recipe. Look for unsweetened, as you want to be able to control the amount of sugar, as well as the type of sugar that you consume. You can also make your own milk at home.

Honey. Honey is my go-to sweetener for just about anything! It’s a carb and should be taken in moderate amounts, but it is closer to nature than many other sweeteners. With that said, choose your favorite sweetener, and one that your diet allows.

Vanilla. I’m cheap when it comes to certain ingredients, like vanilla, and I generally use the extract. But if you’re a naturalist and can afford it, go for the real thing… the vanilla bean. It’s crazy expensive to buy, but the flavor is amazing!

Freeze Ahead

You can freeze your mangos and bananas ahead of time to have them ready for when you need them. Simply cut into slices or chunks and arrange the fruit in a single layer on a baking sheet and allow to freeze for about 2 hours until frozen solid. Then transfer to freezer safe bags.

Use within 2-3 months.