The base to the easiest smoothie consists of fruit and yogurt. What kind of fruit? That’s up to you. What kind of yogurt? Again, that’s your call. Since I know the ends and outs of quick breakfasts that aren’t too complicated, I’m going to hand over as many suggestions as my little brain holds. After that, it’s all up to you to create your masterpiece.
You will be equipped with the foundation, and you’re going to feel more confident with your smoothie game. As if you needed to feel confident about smoothies. But, I know that a glass of this blended drink has gotten me through many a chaotic morning. They say breakfast is the most important meal of the day, but often, we just don’t have the time for an elaborate meal. Since that’s the case for me, more often than not, I keep the ingredients I need to make these fruit and yogurt smoothies on hand at all times.
What You Will Need to Make Fruit and Yogurt Smoothies
As I’m sure you’ve guessed, you’ll need fruit, yogurt, and a liquid of some sort. More specifically, you’ll need a fresh fruit. Here, I’ve chosen a HUGE Tommy Atkins mango. To chill the smoothie so it’s not warm and unappetizing, you need frozen fruit. I always keep a bag of Goya frozen fruit pulp– this one’s guava, which is tart. Yogurt is also needed, but later in the post, I’ll give you options on how to switch things up with this ingredient. Finally, you’ll need some sort of liquid to get things moving in the blender. That ingredient can be water, juice, or nectar.
Here Are Other Fruit Options
As I mentioned earlier, my fresh fruit is a massive mango. Because this recipe serves 4, I’m in need of at least 2 cups of fresh fruit. Here are some ideas to use as a springboard to which fruit you should use:
- Berries (the sweeter the better)
- Guava or Passion Fruit
- Melons (except watermelon)
Because watermelon is so watery, and doesn’t have a prominent flavor, I wouldn’t include it in the melon option. I stay away from apples and pears for the same reason. On the other end of the spectrum, citrus fruits like oranges, lemons, limes, and grapefruit, have too much flavor and acidity; and, as a result, should also be avoided in this recipe.
Prepare Your Fresh Fruit
Whatever fruit you decide to use, prepare it by first washing and trimming it of any leaves or stems.
Next, use your knife to remove the meaty flesh of the mango on both sides of the pit. After you’ve removed the flesh of the mango from the pit, cut the fruit into large chunks.
Cool Down the Fruit and Yogurt Smoothie with Frozen Pulp
Fruit and yogurt smoothies are chilly and slightly slushy. There’s absolutely nothing that’s worse than sipping a warm smoothie. To cool things down, more fruit is added by way of a frozen fruit pulp. If this product isn’t easily found in your regular grocery store, take a jaunt to your local Hispanic, African, or Asian market. Because it’s a popular food item in those cuisines, you’re likely to find it the frozen food sections of their stores.
You can also use frozen fruits such as berries or peaches. Whole strawberries or sliced peaches are hard, so allow them to thaw on the countertop for 10 minutes prior to blending them. You can add blueberries or raspberries directly to the blender from the freezer because they’re so small.
Add the frozen fruit pulp (or fruit) and the fresh, cut fruit to a high-powered blender. The fresh fruit should be closer to the blade to act as a catalyst for the harder frozen fruit.
Here Are Other Yogurt Options
Because there are an infinite amount of yogurts to choose from, I want to include some alternatives to plain Greek yogurt, which is what I’m using here. You can add full-fat or low-fat yogurt, or whatever fat percentage you prefer.
If you have no dietary restrictions you can use:
- skyr (plain or a complimentary flavor like vanilla or fruit)
- kefir (plain or a complimentary flavor like vanilla or fruit)
- regular yogurt (plain or a complimentary flavor like vanilla or fruit)
Vegan alternatives to regular yogurt are:
- soy milk yogurt (plain or flavored)
- almond milk yogurt (plain or flavored)
- coconut milk yogurt (plain or flavored)
Once you have decided on the yogurt you’re going to blend into your fruit and yogurt smoothie, add it to the blender with the fruits.
Sweetening Options for Your Fruit and Yogurt Smoothies
The guava fruit pulp I used for my fruit and yogurt smoothie, made it super tart. While I love a bit of tartness, it, plus the yogurt, made it borderline inedible. To counteract tartness in your smoothie, here are some optional sweeteners to blend in:
- maple syrup
- agave syrup
- condensed milk (for non-vegan diets)
- condensed coconut milk (vegan option)
Add any sweetener to the blender with the rest of the ingredients.
Add a Liquid to the Fruit and Yogurt
In order to get things flowing, you need to add a cup of liquid to the ingredients in the blender. Anything from water, to a complimentary juice or nectar, to milk will accomplish this.
Add the liquid to the blend and blend the ingredients on high for 30 seconds. Stop the blender and scrape down the sides. If the fruit and yogurt smoothie seems too thick- like it’s not moving fluidly- add a 1/2 cup more liquid. Blend once more on high speed for 30 seconds to 1 minute.
Serve and Enjoy Your Fruit and Yogurt Smoothies
After you’ve blended the fruit and yogurt smoothies to a fluid consistency, pour it into cute glass mugs.
Because smoothies are thick, your best bet is to use smoothie straws to drink them. Since I have a thing about drinking super cold things, smoothie straws are clutch.
Now that you’ve been equipped with the ultimate Fruit and Yogurt Smoothie, I want to see all of the different variations of this recipe. So be sure to pin this to your breakfast or smoothie boards and get the blender out. Experiment! Try new fruits and flavors and show me what you’ve come up with!
Fruit and Yogurt Smoothies- 4 Ingredient Recipeat Sense & Edibility
- 2 cups ripe mango (or fresh fruit of choice) peeled and cut into chunks
- 14 ounces frozen guava fruit pulp (or frozen pulp or fruit of choice) see notes
- 2 cups plain Greek yogurt or yogurt of choice (see post for options)
- 1 cup coconut milk or other milk, non-acidic fruit juice, or pulp plus more as needed
Optional Mix-Ins (not included in nutrition facts)
- 1 cup rolled oats
- 2-3 tablespoons honey or sweetener of choice (see post for suggestions)
- 1-2 tablespoons chia, hemp, or flax seeds
- 1-2 tablespoons protein powder
- If you plan to add rolled oats to your smoothie, pulse them for 10 seconds prior to adding the fresh fruit.
- In a high-powered blender, combine the ingredients in the following order: fresh fruit chunks, frozen fruit pulp, yogurt, and liquid, followed by any of the optional stir-ins.
- Cover the blender and blend the ingredients for 30 seconds.
- Stop the blender and scrape down the sides. If the fruit and yogurt smoothie feels too thick, add another 1/2 cup of the liquid.
- Cover the blender and blend once more, this time for 30 seconds to 1 minute, or until smooth and fluid.
- Pour the fruit and yogurt smoothies into smoothie glasses and sip through smoothie straws.
- Leftover smoothie may be refrigerated for 24 hours.
Here Are More Fruit and Yogurt Smoothie Recipes: