Mango Coconut Smoothie
Start your morning with this tropical, creamy, and refreshing mango coconut smoothie that comes together in minutes.
Ingredients
- •3 cups frozen mango chunks (450g)
- •1.5 cups canned full-fat coconut milk (360ml)
- •1 cup plain Greek yogurt or dairy-free alternative (240ml)
- •2 tablespoons honey or maple syrup (30ml)
- •1 teaspoon pure vanilla extract (5ml)
- •0.5 cup ice cubes (60g)
Instructions
- 1
Place the frozen mango chunks, coconut milk, Greek yogurt, honey, vanilla extract, and ice cubes into a high-powered blender.
- 2
Blend on high speed for about 60 to 90 seconds until the mixture is completely smooth, thick, and creamy, stopping to scrape down the sides if necessary.
- 3
Taste the smoothie and adjust the sweetness by adding a little more honey or maple syrup if your mangoes are less sweet.
- 4
Pour the smoothie evenly into four chilled glasses and serve immediately.
💡 Chef tips
- For a lighter version, substitute the full-fat coconut milk with light coconut milk or almond milk.
- You can freeze fresh mango chunks ahead of time to skip using ice, which makes the smoothie even creamier and more flavorful.
- Leftover smoothie can be poured into popsicle molds for a delicious frozen breakfast treat.
✅ How it should turn out
The finished smoothie should be luxuriously thick, vibrant golden-orange in color, and offer a delightfully sweet tropical mango flavor balanced by rich, creamy coconut.