Peanut Butter Mango Smoothie With Lime and Ginger

Quick Recipe Version (TL;DR)

• Yield: 2 generous smoothies (about 16 oz each)
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes

Quick Ingredients

• 1 1/2 cups frozen mango chunks
• 1 medium ripe banana (optional, for creaminess)
• 3/4 cup plain or vanilla yogurt (Greek or regular)
• 1/2 cup cold water or milk (dairy or non-dairy)
• 2 tbsp creamy peanut butter
• 1–2 tbsp honey or maple syrup, to taste
• 1 tbsp fresh lime juice (about 1/2 lime)
• 1/4 tsp finely grated fresh ginger (or 1/8 tsp ground ginger)
• Pinch of fine salt
• 4–6 ice cubes, as needed (if you want it thicker or frostier)

Do This

• 1. Add to blender: water or milk, yogurt, peanut butter, lime juice, honey, ginger, and salt.
• 2. Add banana (if using), then frozen mango and ice on top.
• 3. Blend on low, then increase to high until completely smooth and creamy, 45–60 seconds.
• 4. Check thickness; add a splash more liquid if too thick, or extra ice/frozen mango if too thin.
• 5. Taste; adjust with more lime, ginger, or honey until bright, lightly nutty, and refreshing.
• 6. Pour into 2 chilled glasses and serve immediately, with a drizzle of peanut butter or a lime wedge if you like.

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Why You’ll Love This Recipe

• Bright, tropical mango and lime balanced with cozy, nutty peanut butter and a gentle kick of ginger.
• Ready in about 10 minutes with simple pantry and fridge staples.
• Thick, creamy, and satisfying enough for breakfast, yet light and refreshing as an afternoon snack.
• Easily adaptable: make it dairy-free, protein-packed, or thick enough for a smoothie bowl.

Grocery List

• Produce: Frozen mango chunks, 1 ripe banana (optional), 1 lime, fresh ginger root (small knob)
• Dairy: Plain or vanilla yogurt (Greek or regular), milk if not using water (dairy or non-dairy)
• Pantry: Creamy peanut butter, honey or maple syrup, fine salt, ice cubes, optional roasted peanuts (for garnish)

Full Ingredients

For the Peanut Butter Mango Smoothie

• 1 1/2 cups frozen mango chunks (about 225–250 g)
• 1 medium ripe banana, peeled (optional, for extra creaminess and sweetness)
• 3/4 cup plain or vanilla yogurt, Greek or regular (about 180 ml)
• 1/2 cup cold water or milk (dairy or unsweetened non-dairy; about 120 ml)
• 2 tbsp creamy peanut butter (about 32 g)
• 1–2 tbsp honey or maple syrup, to taste
• 1 tbsp fresh lime juice (about 1/2 medium lime)
• 1/2 tsp finely grated lime zest (optional, for extra brightness)
• 1/4 tsp finely grated fresh ginger
  or 1/8 tsp ground ginger (a small “hint,” not overpowering)
• 1 small pinch fine sea salt or table salt (about 1/16 tsp)
• 4–6 ice cubes, as needed for thickness (use fewer if your mango is rock-hard frozen)

Optional Garnishes

• Extra drizzle of creamy peanut butter
• Lime wedges or thin lime slices
• Small diced mango pieces
• 1–2 tsp chopped roasted peanuts or cashews
• A light sprinkle of lime zest or freshly grated ginger

Step-by-Step Instructions

Step 1: Chill your glasses and prep the fresh ingredients

For the most refreshing smoothie, place 2 tall glasses in the freezer while you prep. Rinse the lime, then finely grate about 1/2 teaspoon of zest if using. Cut the lime and juice about 1 tablespoon. Peel a small knob of fresh ginger and finely grate about 1/4 teaspoon. Peel the banana if you are using it. Having everything measured and ready will make blending smooth and quick.

Step 2: Add liquids and soft ingredients to the blender

In a blender pitcher, add the liquid and soft ingredients first. Pour in 1/2 cup cold water or milk, then add 3/4 cup yogurt, 2 tablespoons peanut butter, 1 tablespoon lime juice, 1 tablespoon honey or maple syrup (you can add more later to taste), the grated ginger, the lime zest (if using), and a small pinch of salt. If you are using banana, break it into chunks and add it now. Starting with liquids and soft items at the bottom helps the blades catch and blend more easily.

Step 3: Add frozen mango and ice

Now add 1 1/2 cups frozen mango chunks on top of the softer ingredients. Finish with 4–6 ice cubes, depending on how thick and frosty you like your smoothie and how firm your frozen mango is. Keeping the hardest, coldest items on top encourages them to be pulled down into the blades gradually, which helps prevent the blender from getting stuck.

Step 4: Blend until ultra-smooth and creamy

Secure the lid tightly. Start blending on low speed for 10–15 seconds to get everything moving, then increase to high speed and blend for 45–60 seconds, or until the mixture is completely smooth and velvety. If your blender has a tamper, use it to push the mango down towards the blades as you blend. If the mixture looks too thick and is not circulating, stop the blender, add a splash (1–2 tablespoons) more liquid, and blend again. You should end up with a thick, pourable, milkshake-like texture.

Step 5: Taste and fine-tune the flavor

Turn off the blender and carefully remove the lid. Taste a spoonful. For more brightness, add a little extra lime juice. For a stronger “hint” of ginger, grate in another pinch and blend briefly. If you prefer it sweeter, add another teaspoon or two of honey or maple syrup. To thicken further (for a smoothie bowl texture), add a few extra frozen mango chunks or ice cubes and blend again until smooth. Each adjustment only needs 5–10 seconds of blending.

Step 6: Serve immediately with optional garnishes

Remove the glasses from the freezer and divide the smoothie evenly between them. For a polished presentation, drizzle a little peanut butter over the top of each glass (you can thin it with a few drops of warm water so it flows easily), and sprinkle with chopped roasted peanuts, diced mango, or a touch of lime zest. Add a reusable straw or spoon and serve right away while the smoothie is thick, frosty, and at its most refreshing.

Pro Tips

• Use very cold ingredients. Start with chilled yogurt and cold liquid, and keep the mango fully frozen. This keeps the smoothie thick and frosty without needing lots of extra ice.
• Layer the blender correctly. Always add liquids and soft items (yogurt, peanut butter, banana) first, and frozen fruit and ice last for the smoothest blend.
• Balance sweet and tart. Mango sweetness varies. Taste before adding extra honey or maple syrup; you may need less if your fruit is very ripe and sweet.
• Do not overdo the ginger. The goal is a warm, subtle background note. Start small and build up; ginger can quickly overpower the delicate mango and lime.
• Turn it into a smoothie bowl. Reduce the liquid to about 1/3 cup and skip the ice for a thicker blend that you can top with granola, extra fruit, and chopped nuts.

Variations

• Dairy-free / vegan: Use a thick coconut yogurt or almond-based yogurt and plant milk (such as oat or almond). Sweeten with maple syrup or agave instead of honey.
• Protein boost: Add 1 scoop (about 25–30 g) of vanilla or unflavored protein powder and a splash more liquid to keep the texture smooth.
• Green smoothie twist: Add a small handful (about 1/2 cup, packed) of baby spinach before blending. It will turn the smoothie a fresh green color without overpowering the mango-peanut flavor.

Storage & Make-Ahead

This smoothie is best enjoyed immediately, while it is thick and frosty. If you need to store leftovers, refrigerate in a sealed jar or bottle for up to 24 hours. The mixture may thicken and separate slightly; just shake vigorously or blend again with a splash of liquid before drinking. For make-ahead convenience, you can assemble “smoothie packs”: portion the frozen mango, banana slices (if using), and grated ginger into freezer bags or containers and freeze. When ready to blend, add the contents of one pack to the blender along with the yogurt, liquid, peanut butter, lime juice, and sweetener, then blend as directed.

Nutrition (per serving)

Approximate values per serving (2 servings total), prepared with low-fat Greek yogurt, 2% milk, and 1 tablespoon honey: about 340 calories; 47 g carbohydrates; 14 g protein; 11 g fat; 4 g fiber; 32 g sugars (includes natural fruit sugars); 115 mg sodium. Exact values will vary based on the specific brands of yogurt, milk, peanut butter, and sweetener you use, as well as whether you include the banana.