Frozen Fruit Smoothie Recipe
Using fruit that's already frozen instead of fresh fruit plus ice means the smoothie gets cold and thick without watering down the flavor, since ice cubes melt into flavorless liquid but frozen fruit just breaks down into more smoothie.
- Prep
- 5 min
- Cook
- 0 min
- Total
- 5 min
- Servings
- 2
Ingredients
- 1 1/2 cups frozen mixed berries (strawberries, blueberries, raspberries)
- 1 medium frozen banana, sliced
- 1/2 cup frozen mango chunks
- 1/2 cup plain yogurt
- 3/4 cup milk (or a milk alternative)
- 1 tablespoon honey or maple syrup
Nutrition per serving
- Calories
- 226
- Protein
- 7g
- Carbs
- 45g
- Fat
- 3g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Add the milk and yogurt to the blender jar first, before the frozen fruit.
- 2Add the frozen berries, frozen banana, and frozen mango on top of the liquid.
- 3Add the honey or maple syrup.
- 4Blend on low for 10-15 seconds to start breaking up the fruit, then increase to high speed and blend for 45-60 seconds, stopping to scrape down the sides once if needed, until completely smooth and no chunks remain.
- 5If the blender struggles or the smoothie won't move, add another 2-3 tablespoons of milk and blend again briefly.
- 6Pour into glasses and serve immediately.
Tips & variations
- Skip fresh fruit plus ice entirely, frozen fruit alone gives a thicker, milkshake-like texture that doesn't dilute as it sits.
- Add a handful of raw spinach or a scoop of protein powder without changing the texture much, since the frozen fruit still does the thickening work.
- If the smoothie turns out too thick to pour, add liquid one tablespoon at a time rather than all at once; it's easy to over-thin it.
- Freeze your own fruit in single portions (sliced bananas, halved strawberries, peeled mango chunks) in zip-top bags so a smoothie is always ready to blend.
Storage & reheating
Smoothies are best drunk immediately while cold and thick. If needed, store in an airtight jar in the refrigerator for up to 24 hours; the texture will separate and thin out slightly, so stir or re-blend briefly before drinking. Freezing leftover smoothie in an ice cube tray makes convenient add-ins for the next batch.
Tips from the Tulo kitchen
- Chop bananas and mango before freezing them, not after, since cutting frozen fruit is much harder on a knife and on patience.
- A splash more liquid than seems necessary at the start still ends up plenty thick once the frozen fruit is fully blended in.
FAQ
Do I need ice if I'm using frozen fruit?
No. Ice is only needed to chill and thicken a smoothie made with fresh fruit; frozen fruit already does both jobs, and adding ice on top usually makes the smoothie too icy and watered down.
Why isn't my blender breaking up the frozen fruit?
Usually there isn't enough liquid under the fruit for the blades to create a vortex. Add liquid first, pulse on low to start breaking the fruit into smaller pieces, then switch to high speed.
Can I use only one type of frozen fruit?
Yes, a single fruit like frozen strawberries or mango works fine; using a mix just adds more complex flavor and a rounder color, not better texture.
How do I make the smoothie thicker or thinner?
For thicker, add more frozen fruit or a spoonful of yogurt; for thinner, add liquid a tablespoon at a time and re-blend, since the mixture is much easier to thin than to thicken after the fact.