Refreshing Mint and Melon Yogurt Smoothie

Quick Recipe Version (TL;DR)

• Yield: 2 servings (about 3 cups / 720 ml total)
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes

Quick Ingredients

• 3 cups (about 450 g) chilled ripe melon, cubed (honeydew or cantaloupe)
• 1 cup (240 ml) plain Greek yogurt (2% or whole milk)
• 1/2 cup (120 ml) cold water or milk
• 1/4 cup (about 10 g) fresh mint leaves, loosely packed
• 2–3 tbsp (30–45 ml) honey, agave, or sugar, to taste
• 1 tbsp (15 ml) fresh lime or lemon juice
• Pinch of fine sea salt
• 1 cup (about 120 g) ice cubes

Do This

• 1. Chill the melon, yogurt, and liquid so everything is very cold.
• 2. Add to blender in this order: liquid, yogurt, lime juice, sweetener, salt, mint, melon, then ice.
• 3. Blend on low to break up the ice and melon, then increase to high until completely smooth and frothy, 45–60 seconds.
• 4. Taste; add more honey or lime juice if needed and blend a few seconds to combine.
• 5. If too thick, blend in 2–4 tbsp (30–60 ml) more cold water or milk; if too thin, add a few extra melon cubes or ice.
• 6. Pour into 2 chilled glasses, garnish with mint and melon (optional), and serve immediately.

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Why You’ll Love This Recipe

• Cool, creamy, and refreshing, with bright mint and juicy melon in every sip.
• Quick to make in about 10 minutes with simple, everyday ingredients.
• Lightly sweet and customizable: adjust the sweetness, mint, and thickness to your taste.
• Great for breakfast, a midday pick-me-up, or a not-too-heavy dessert drink.

Grocery List

• Produce: 1 small ripe melon (honeydew or cantaloupe), fresh mint, 1 lime or lemon
• Dairy: Plain Greek yogurt (2% or whole milk preferred)
• Pantry: Honey, agave, or sugar; fine sea salt; ice cubes (from freezer)

Full Ingredients

For the Mint–Melon Yogurt Smoothie

• 3 cups (about 450 g) chilled ripe melon, cubed (honeydew for a pale green smoothie, or cantaloupe for an orange smoothie; tightly packed cups)
• 1 cup (240 ml) plain Greek yogurt (2% or whole milk for best creaminess; use nonfat if you prefer lighter)
• 1/2 cup (120 ml) cold water or milk (cow’s milk or unsweetened almond/oat milk both work)
• 1/4 cup (about 10 g) fresh mint leaves, loosely packed (about 15–20 medium leaves; tough stems removed)
• 2–3 tbsp (30–45 ml) honey, agave, or sugar (start with 2 tbsp, add more to taste depending on melon sweetness)
• 1 tbsp (15 ml) fresh lime or lemon juice (about 1/2 medium lime)
• 1 pinch fine sea salt (about 1/16 tsp; enhances flavor without making it salty)
• 1 cup (about 120 g) ice cubes (6–8 standard cubes)

Optional Garnishes

• Extra fresh mint sprigs or finely sliced mint
• Small melon cubes or melon balls
• A spoonful of Greek yogurt swirled on top
• Very light sprinkle of lime zest

Step-by-Step Instructions

Step 1: Choose and prep the melon

Pick a ripe melon: it should smell fragrant at the stem end and feel slightly heavy for its size. For a pale green smoothie, use honeydew; for an orange smoothie, use cantaloupe. Cut the melon in half, scoop out the seeds, and remove the rind. Dice the flesh into roughly 1-inch (2.5 cm) cubes.

Measure out 3 packed cups (about 450 g) of melon cubes. For the coldest, thickest smoothie, chill the cubes in the refrigerator for at least 1 hour, or freeze them for 20–30 minutes while you prepare the other ingredients.

Step 2: Prepare the mint and liquid ingredients

Rinse the fresh mint leaves under cold water and gently pat dry. Strip the leaves from any thick stems, as stems can taste bitter, and loosely pack 1/4 cup (about 10 g). Set aside a few pretty sprigs for garnish if you like.

Juice 1/2 lime (or lemon) to get 1 tablespoon (15 ml) of juice, removing any seeds. Measure the honey (or your chosen sweetener), yogurt, and cold water or milk so they are ready to go. Using all cold ingredients helps the smoothie turn out extra refreshing without relying solely on ice.

Step 3: Load the blender in blending-friendly order

To help everything blend smoothly and protect your blender blades, add ingredients in layers. First pour in the cold water or milk, then add the Greek yogurt, lime juice, honey, and pinch of salt. Scatter the mint leaves over the liquid base. Add the chilled melon cubes next, and finally top with the ice cubes.

Loading liquids first and ice last encourages a smooth vortex in the blender, reducing unblended chunks and getting you a creamier drink in less time.

Step 4: Blend until silky, thick, and frothy

Secure the lid on your blender. Start on a low speed for 10–15 seconds to break up the ice and melon. Gradually increase to high and blend until completely smooth and slightly frothy on top, about 45–60 seconds, depending on your blender’s power.

If your blender has a tamper, use it to gently press the melon and ice down into the blades (following the manufacturer’s instructions). Stop once or twice to scrape down the sides if needed. The finished texture should be creamy but pourable, similar to a drinkable yogurt or thick milkshake.

Step 5: Taste and adjust sweetness and thickness

Pause the blender and carefully remove the lid. Taste a spoonful of the smoothie. If you prefer it sweeter, add another teaspoon or two of honey or sugar. If you want more brightness, squeeze in an extra teaspoon of lime or lemon juice. Blend for another 5–10 seconds to combine.

Check the thickness: if it is too thick to pour easily, blend in 2–4 tablespoons (30–60 ml) more cold water or milk. If it is thinner than you like, add a few extra melon cubes or 2–3 ice cubes and blend again until fully smooth.

Step 6: Serve very cold and garnish

For the nicest presentation, chill your serving glasses in the freezer for 5–10 minutes beforehand. Give the smoothie one last quick pulse to re-fluff, then pour into 2 glasses, dividing evenly.

Top each glass with a small handful of melon cubes or a melon ball, a spoonful of yogurt swirled on the surface, and a fresh mint sprig. If you like, add a tiny pinch of lime zest for aroma. Serve immediately while icy-cold and enjoy the creamy, minty, melon flavor at its best.

Pro Tips

• Use very ripe melon. The riper and more fragrant the melon, the more flavor and natural sweetness your smoothie will have. A bland melon makes a bland drink.
• Chill or partially freeze the fruit. Cold melon and cold yogurt give you a thicker, creamier texture without needing tons of ice that can water down the flavor.
• Adjust mint to your taste. For a subtle cooling note, use closer to 2 tablespoons; for a more herbal, mojito-style flavor, use the full 1/4 cup or even a bit more.
• Salt is your secret weapon. That tiny pinch of salt does not make the smoothie salty; it simply wakes up the melon and mint so the whole drink tastes brighter.
• Blend longer than you think. Another 10–15 seconds on high often transforms a slightly grainy texture into a completely silky, aerated smoothie.

Variations

• Protein-packed version: Add 1 small scoop (about 20–25 g) of unflavored or vanilla protein powder and 2 tablespoons (16 g) of rolled oats. Increase the liquid by 2–4 tablespoons (30–60 ml) so it still blends smoothly.
• Dairy-free smoothie: Swap the Greek yogurt for a thick plant-based yogurt (coconut or almond) and use almond, soy, or oat milk instead of dairy milk or water. Sweeten to taste because many non-dairy yogurts are already slightly sweet.
• Extra-green melon mint smoothie: Add a small handful (about 1/2 cup loosely packed) of baby spinach. The color deepens to a brighter green, but the flavor remains mostly melon and mint.

Storage & Make-Ahead

This smoothie is at its very best right after blending, when it is frothy and icy. However, you can store leftovers or prep slightly ahead:

For short-term storage, pour any remaining smoothie into a covered jar or bottle and refrigerate for up to 24 hours. It may separate as it sits; simply shake well or re-blend with 1–2 ice cubes before serving. The texture will be a bit thinner but still tasty. For longer storage, pour the smoothie into ice cube trays and freeze. Later, blend the frozen cubes with a splash of fresh yogurt and liquid to make a quick, slushy-style drink. You can also prep smoothie “packs” by portioning melon cubes and mint in freezer bags; then just add yogurt, liquid, and sweetener directly to the blender when you are ready to make it.

Nutrition (per serving)

Approximate values for 1 of 2 servings, made with honeydew melon, 2% Greek yogurt, 2 tbsp (30 ml) honey, and 1/2 cup (120 ml) 2% milk:

Calories: ~210 kcal; Protein: ~11 g; Carbohydrates: ~36 g; Sugars: ~32 g (includes natural fruit sugars); Fat: ~3 g; Saturated Fat: ~1.5 g; Fiber: ~1.5 g; Sodium: ~80 mg. These values are estimates and will vary based on the exact ingredients and sweetener you use.