Fruit Drinks Recipes for the Blender: Fresh Ideas at Home

This strawberry-mango banana drink is a cool, fruit-forward blend made with fresh fruit, orange juice, lime, and ice. It comes together quickly in a blender, and its flexible proportions make it easy to adjust for ripe fruit, different seasons, or the texture you like.

Ingredients

2 cups hulled strawberries (300 g), fresh or thawed from frozen
1 cup peeled, diced ripe mango (165 g), fresh or frozen
1 medium ripe banana (about 120 g peeled)
1½ cups orange juice (360 ml), chilled
½ cup cold water (120 ml), plus more as needed
1 tablespoon fresh lime juice (15 ml)
1 tablespoon honey (21 g), optional; use less or omit if the fruit is very sweet
1 cup ice cubes (about 140 g), if using fresh fruit

Instructions

Prepare the fruit, about 8 minutes. Rinse the strawberries under cool running water, drain them, remove the green tops, and cut any large berries in half. Peel and dice the mango if using fresh fruit, and peel the banana. If using frozen fruit, there is no need to thaw it first; break apart any large frozen clumps so the blender can process them evenly.
Load the blender, about 1 minute. Pour in the orange juice, water, and lime juice first. Add the strawberries, mango, banana, optional honey, and ice. Adding liquid near the blades helps the fruit move through the jar instead of sitting in a dry pile. Do not fill the blender past its maximum-fill line; work in batches if your jar is small.
Blend until smooth, about 1–2 minutes. Start on low, then increase to high and blend until no large pieces of fruit or ice remain. If the blades stop moving the mixture, switch off the blender, wait for the blades to stop completely, and use a spatula to move fruit away from the sides. Add a little more water or orange juice before blending again if the mixture is too thick.
Taste and adjust, about 1 minute. Taste a spoonful before adding more sweetener. If it needs a brighter finish, blend in another teaspoon of lime juice. If it tastes too tart, add a little honey; if it is too concentrated, thin it with cold water or orange juice a tablespoon at a time.
Pour and serve, about 1 minute. Divide the drink among four glasses and serve promptly while cold and freshly blended. Stir or briefly reblend if it stands long enough for the fruit to settle.

Tips

Choose fruit that is ripe, not overripe. Sweet, fragrant fruit gives the drink a fuller flavor without needing much added honey. If your strawberries are mildly tart or the mango is firm, adjust the sweetener only after blending so you can judge the finished drink.
Control thickness with liquid, not extra blending. A thick mixture may stop circulating even though the fruit is already smooth. Turn the blender off before scraping down the sides, then add water or juice in small amounts. Adding a large pour all at once can make the drink thinner than intended.
Use frozen fruit strategically. Frozen strawberries or mango chill the drink and create a thicker, almost slushy texture. When using frozen fruit, begin without the ice and add it only if you want a colder or more crushed-ice consistency. This also avoids overfilling the blender.
Keep citrus in balance. Lime helps cut the sweetness of banana and mango, but too much can make the drink sharp. Start with the stated tablespoon, taste, then adjust by the teaspoon. Bottled lime juice works in a pinch, though fresh juice usually tastes brighter.

Serving Suggestions

Serve the drink as soon as it is blended, in chilled glasses if you have time to cool them. For an easy breakfast or snack, pour it alongside toast, oatmeal, or a simple egg dish. It also works as a nonalcoholic option for a warm-weather brunch or picnic; keep it in a covered, chilled pitcher and give it a stir just before pouring. If serving outdoors, set out a smaller pitcher and refill it from the refrigerator rather than leaving the full batch in the sun.

For a thicker presentation, use frozen mango and strawberries and reduce or omit the ice. Pour the blend into a bowl and top it with sliced fruit, a spoonful of plain yogurt, or a small handful of granola just before eating. For a thinner, more sippable drink, add cold water or orange juice a little at a time. A lime wedge or a thin strawberry slice on the rim is a simple garnish, but it is optional and does not need to change the recipe.

Variations

Swap the fruit to match the season. Replace the mango with 1 cup (150 g) of peeled peach, pineapple chunks, or ripe pear. Each changes the flavor and sweetness: pineapple is tangier, peach is softer and floral, and pear is mild. Keep the strawberries and banana for a similar body, then adjust the lime after blending. If using a less sweet fruit, taste before deciding whether to add honey.

Make a berry blend. Use 1 cup (150 g) strawberries and 1 cup (140 g) blueberries, raspberries, or blackberries in place of the 2 cups of strawberries. Blackberry and raspberry seeds may remain noticeable even after blending; for a smoother drink, pour it through a fine-mesh sieve and press gently with a spoon. This takes an extra minute or two and removes some of the fruit pulp, so strain only if that texture bothers you.

Try a creamy version. Replace ½ cup (120 ml) of the water with plain yogurt, or use an unsweetened dairy-free yogurt. The result will be thicker and less juice-like, so add a splash of water if needed. Coconut milk can also replace some of the liquid, but its rich flavor will be noticeable and may compete with the citrus. Add any creamy ingredient after the juice and fruit, and blend just until smooth.

Reduce the added sweetness. The honey is optional, and ripe banana already contributes sweetness. Omit the honey for a less sweet drink, or substitute 1–2 soft pitted dates (about 10–20 g) for a rounded, caramel-like note. Blend thoroughly so no pieces remain. Avoid adding a spoonful of sugar before tasting; cold drinks can seem less sweet than warm ones, and the fruit’s flavor may become clearer after blending.

Use a different citrus note. Lemon juice can replace the lime in the same amount for a familiar, clean tang. A small amount of grapefruit juice can add a more bitter edge, but use it in place of part of the orange juice rather than adding a large extra pour. Citrus varies in strength, so the best adjustment is to add it gradually and taste as you go.

Storage and Reheating

This drink is best just after blending, when the texture is aerated and the ice has not melted. If you have leftovers, pour them into a clean, covered container and refrigerate within 2 hours of blending. Keep them cold and use within 24 hours for the best flavor and texture. The drink may separate as it sits; shake the closed container or stir thoroughly before serving. A little browning from the banana is normal and does not by itself mean the drink has spoiled, but discard it if it has been left out too long or smells or looks noticeably off.

Do not reheat this fruit drink. Warmth makes the fresh, cold texture less pleasant and can dull its bright flavor. If you want to make it ahead, prepare and chill the fruit and measure the liquids separately, then blend shortly before serving. You can also freeze leftover drink in ice-cube trays for up to about 2 months and blend the cubes later with a splash of juice or water. Frozen cubes will be firmer than fresh fruit, so let them sit briefly if your blender needs help moving them.

Frequently Asked Questions

Can I make this fruit drink without ice?

Yes. Use chilled juice and water, and use frozen strawberries or mango for a cold, thick result. If all the fruit is fresh, refrigerate it before blending or serve the drink over ice in the glasses. Ice is included to chill and slightly dilute the drink; it is not required for the fruit to blend.

Why is my blender struggling to blend the fruit?

The mixture may be too thick, the jar may be overfilled, or frozen fruit may be stuck above the blades. Turn the blender off and wait until the blades stop before moving the fruit. Add 1–2 tablespoons (15–30 ml) of water or juice, then restart on low and increase the speed. If the jar is small, blend half the ingredients at a time.

Can I make this recipe with only frozen fruit?

Yes. Frozen strawberries and mango work well, and the banana can also be frozen in slices. Skip the ice at first, since frozen fruit already cools and thickens the blend. You may need a little extra liquid to get the blender moving. Add it gradually so the drink does not become watery.

What can I use instead of banana?

For a less banana-forward flavor, replace it with ½ cup (120 g) of plain yogurt, or add another ½ cup (about 75 g) of mango. Yogurt gives a creamy texture, while extra mango keeps the drink fruity and thicker. Either swap changes the balance, so blend first and adjust the water, lime, and optional honey to taste.

Can I prepare the drink the night before?

You can blend it ahead and refrigerate it in a covered container, but the texture and color are freshest on the day it is made. For a better make-ahead result, wash and cut the fruit, store it covered in the refrigerator, and measure the juice and water separately. Blend everything just before serving, or give the chilled drink a thorough stir if you made it earlier.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).