The first time I made this Watermelon Mango Smoothie, it tasted like summer in a glass — bright, cooling, and impossibly fresh.
It takes minutes to pull together and needs only a few pantry staples.
If you want a blender recipe that’s fuss-free but impressive, this is it.
For a creamier twist I sometimes compare textures with other fruit blends like the cottage cheese mango smoothie, but this one stays light and thirst-quenching.
It’s a perfect refresher after a hot walk or as an easy breakfast with a slice of toast.
Why You’ll Love This Recipe
- Ultra-simple: just five fresh ingredients and a blender.
- Fast: from cutting board to glass in under 10 minutes.
- Naturally hydrating: watermelon provides both flavor and fluids.
- Balanced sweetness: ripe mango does the heavy lifting while a tablespoon of sugar rounds flavors.
- Crowd-friendly: doubles easily and is kid-approved.
This smoothie hits a pleasing balance of silky and icy.
The mango gives body and tropical aroma while watermelon keeps the mouthfeel feather-light and juicy.
Ice chills and thins as needed, so the sip finishes clean and refreshing rather than cloying.
"Absolutely delicious — my kids couldn’t get enough. Light, fruity, and so simple to make." — 5-star review from a reader
Key Ingredients
Watermelon, seeded and cubed – 5 cups
This is the backbone of the drink.
Choose a ripe, fragrant watermelon for the sweetest juice and best color.
If you want the brightest red color, pick a small-to-medium melon; they often concentrate flavor better than very large ones.
Mango, peeled and diced – 1 large
Ripe mango adds natural sweetness and a creamy texture that balances the high water content of the melon.
Use Ataulfo/Honey mangoes when available for ultra-smooth flesh, or a Kent for a classic tropical flavor.
Water – ½ cup
Water thins the blend just enough so the smoothie pours easily without resorting to too much ice.
If you prefer extra flavor, use chilled coconut water for a subtle mineral lift.
White sugar – 1 tablespoon
Sugar is optional but useful if your fruit isn’t fully ripe.
Granulated white sugar dissolves quickly in the blender; substitute honey or agave for a different flavor profile.
Ice cubes – 4 cubes
Ice serves two jobs: lowering the temperature and adding a little body.
If you prefer a slushier texture, increase to 6-8 cubes or freeze small cubes of watermelon for ice-free dilution.
Full ingredients list:
- Watermelon, seeded and cubed – 5 cups
- Mango, peeled and diced – 1 large
- Water – ½ cup
- White sugar – 1 tablespoon
- Ice cubes – 4 cubes
Step-by-Step Instructions
Step 1: Prep your fruit
Start by cutting the watermelon into cubes and removing any seeds you find.
Peel and dice a large mango so both fruits are roughly the same size for even blending.
Pro Tip: Use a serrated peeler for mangos to remove the skin without taking too much flesh.
Step 2: Add ingredients to the blender
Place the watermelon cubes, diced mango, half a cup of water, and one tablespoon of white sugar into the blender jar.
Layer the fruit before the water so the blades catch chunks first and blend more efficiently.
Pro Tip: If you have a high-speed blender, add the fruit first and water second; for lower-power blenders, add water in small increments to help the blades move.
Step 3: Pulse then blend
Pulse the mixture a few times to break up the fruit and avoid air pockets.
Then blend on high speed for 45–60 seconds until perfectly smooth and homogenous.
Pro Tip: You’ll know it’s ready when there are no visible fruit fibers and the surface looks glossy and liquid.
Step 4: Taste and adjust
Taste the smoothie for sweetness.
If the mango and watermelon aren’t quite sweet enough, add another teaspoon of sugar or squeeze in a little lime to brighten the flavors.
Pro Tip: A squeeze of lime does wonders for balance; add gradually and taste as you go.
Step 5: Serve over ice
Place four ice cubes into each glass.
Pour the fresh smoothie over the ice and serve immediately so the texture remains cold and vibrant.
Pro Tip: If serving later, slightly under-blend and chill; then re-blend briefly over ice to refresh texture.
Expert Tips for Success
- Pick ripe fruit: The quality of the watermelon and mango determines the result. Scent and resistance to gentle pressure are good ripeness indicators. A fragrant mango and fragrant watermelon will reduce or eliminate the need for added sugar.
- Control dilution: Use the listed ½ cup of water as a starting point. Add more only if the blender struggles or if you prefer a thinner drink. Remember that melting ice will dilute the smoothie as it sits.
- Use variable speed: Start with pulses to break up big chunks, then increase to full speed. This prevents motor strain and gives a smoother final texture. High-speed blenders yield silkier results, while standard blenders may leave tiny fruit fibers — not a flavor problem, but something to expect.
- Chill your ingredients: Cold fruit and cold water keep the smoothie icy without needing excess ice, which prevents over-dilution. Store watermelon and mango in the fridge for at least an hour before blending when possible.
- Sweetness testing: Always taste before adding sugar. Fruit ripeness fluctuates by season; better to add sugar in small increments than to over-sweeten. For natural sweeteners, honey and agave blend well but change flavor.
- Texture hacks: For a thicker, more filling smoothie, add 2–3 tablespoons of plain Greek yogurt or ¼ cup cottage cheese. For extra creaminess without dairy, blend in half a frozen banana or a tablespoon of almond butter. If you add dairy or banana, reduce the sugar slightly.
- Equipment care: If your blender jar traps pulp near the blades, stop blending and use a rubber spatula to push material toward the center, then re-blend. This keeps the motor from overheating and ensures smoothness.
- Scaling and batching: To double the recipe, blend in two batches for best texture. Overfilling a blender can yield unevenly processed fruit and watered-down texture.
- Presentation: For a pretty finish, rim glasses with a little sugar or squeeze a thin lime wedge along the rim before pouring. Small mint sprigs make the drink feel elevated without changing flavor.
- Kid-friendly swaps: Replace sugar with a drizzle of maple syrup and reduce the water slightly if your family prefers a thicker, more smoothie-like snack.
Storage & Freezing
Fridge: Store leftover smoothie in an airtight container for up to 24 hours.
Separation will occur; simply give it a vigorous shake or re-blend briefly before serving.
Keep the container cold in the back of the refrigerator rather than the door to slow flavor degradation.
Freezer: Freeze smoothie in ice cube trays or small freezer-safe containers for up to 3 months.
Portioning into cubes lets you re-blend a single serving without thawing the entire batch.
For a slushie, blend frozen cubes with a splash of water or coconut water until the desired consistency returns.
Thawing/Serving: To revive frozen smoothie blocks, thaw in the fridge for 30–60 minutes then stir or re-blend with a tablespoon of water to loosen.
Avoid microwaving — heat ruins the fresh flavor and texture.
If frozen in a large container, let it sit at room temperature for 10–15 minutes, then stir vigorously or run a short pulse in the blender.
Variations & Substitutions
Tropical Coconut Boost: Swap the ½ cup of water for chilled coconut water and add a tablespoon of toasted coconut flakes for texture.
This adds electrolytes and a pleasant island flavor.
Creamy Cottage Cheese Version: For more protein and a creamy mouthfeel, add ¼ cup of soft cottage cheese before blending.
It won’t taste cheesy when balanced with mango; for similar results, see recipes like the cottage cheese peach smoothie where cottage cheese provides body without overwhelming fruit.
Green Upgrade: Add a generous handful of baby kale or spinach and substitute water with ½ cup of coconut water.
If you want a bolder vegetable note, the kale cottage cheese smoothie offers ideas for balancing greens with fruit.
Low-Sugar or Keto Swap: Omit the white sugar and use a few drops of liquid stevia or a teaspoon of powdered erythritol.
Increase mango sparingly — ripe mango contains natural sugars — and rely on lime for brightness.
Frequently Asked Questions
Q: Can I make this smoothie without added sugar?
A: Yes. If your watermelon and mango are ripe and sweet, skip the sugar entirely.
Taste before adding anything. For a touch of acidity, squeeze half a lime to brighten flavors without sweetening.
Q: Can I use frozen mango or watermelon?
A: Frozen mango is an excellent shortcut and makes the smoothie thicker.
Frozen watermelon works but may become grainy because of ice crystal formation; for best texture, use fresh watermelon or freeze small cubes of fresh watermelon and blend quickly.
Q: Is this smoothie good for kids and babies?
A: For toddlers, serve this in small amounts due to natural fruit sugars.
For babies under one year, avoid added sugar and consult pediatric feeding guidelines for introducing mango and watermelon.
Q: How do I make it more filling as a meal replacement?
A: Add a scoop of protein powder, 2–3 tablespoons of plain Greek yogurt, or 2 tablespoons of chia seeds.
These additions increase satiety and make the smoothie a more balanced breakfast.
Q: Can I make this in a shaker or with a hand blender?
A: A countertop blender yields the smoothest texture.
If using a hand blender, puree the mango first with a little water to avoid big chunks, then blend in the watermelon in small batches.
Final Thoughts
This Watermelon Mango Smoothie is a simple, seasonal favorite that’s scalable and adaptable.
If you liked the bright flavors here, please leave a star rating in the recipe card below and pin this to Pinterest for later.
Conclusion
For another take on the classic pairing, the Mango Watermelon Smoothie Recipe – Allrecipes offers a tried-and-true variation that’s helpful for comparison.
If you want a version that emphasizes nutrition and lighter sweetening, check the Watermelon-Mango Smoothie – EatingWell for tips on substitutions.
For a playful recipe with a "secret ingredient" spin, see the Watermelon Mango Smoothie (with a secret ingredient!) which can spark ideas for your next batch.
Watermelon Mango Smoothie
Ingredients
For the smoothie
- 5 cups Watermelon, seeded and cubed Choose a ripe, fragrant watermelon for the sweetest juice.
- 1 large Mango, peeled and diced Use Ataulfo or Honey mangoes for ultra-smooth flesh.
- ½ cup Water Can substitute with chilled coconut water for added flavor.
- 1 tablespoon White sugar Sugar is optional; adjust based on fruit ripeness.
- 4 cubes Ice cubes Increase to 6-8 cubes for a slushier texture.
Instructions
Preparation
- Cut the watermelon into cubes and remove any seeds.
- Peel and dice the mango ensuring both fruits are roughly the same size.
Blending
- Place the watermelon, mango, water, and sugar into the blender jar.
- Pulse a few times to break up the fruit, then blend on high speed for 45–60 seconds until smooth.
Taste and Adjust
- Taste the smoothie for sweetness and adjust by adding more sugar or a squeeze of lime if needed.
Serving
- Place ice cubes in each glass and pour the smoothie over the ice. Serve immediately.
