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Mango Coconut Smoothie, easy non alcoholic drink recipes mocktails smoothies and lemonades
Brittany Stage

Mango Coconut Smoothie

Frozen mango and full-fat coconut milk blend into a thick, tropical smoothie that is dairy-free and naturally sweet. It takes about two minutes and makes two generous glasses with no ice required.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings
Course: Drinks
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups frozen mango chunks about 10 oz, store-bought frozen works perfectly
  • 1 cup full-fat coconut milk shaken well before measuring
  • 2 tbsp fresh lime juice about one medium lime
  • 1 tbsp honey or maple syrup for vegan
  • 1/4 tsp pure vanilla extract optional but rounds out the flavor
  • 1/4 cup water add more to thin if needed

Equipment

  • blender
  • measuring cups
  • two tall glasses

Method
 

  1. Shake the can of coconut milk well before opening so the thick cream and the liquid are fully combined. Pour one cup into the blender.
  2. Add the frozen mango chunks, lime juice, honey, and vanilla extract to the blender. Do not add the water yet as you may not need it.
  3. Start the blender on low to break up the frozen mango, then increase to high and blend for 45 to 60 seconds until completely smooth. Stop and scrape down the sides with a spatula if the mango chunks are stalling.
  4. Check the consistency. It should be thick enough to coat the back of a spoon but still pourable. If it is too thick to blend freely, add the water a tablespoon at a time and blend again for 15 seconds.
  5. Taste and adjust. Add another squeeze of lime if you want more brightness, or a small drizzle of honey if you prefer it sweeter. Pour into two tall glasses and serve right away while it is cold and thick.

Notes

If your blender runs hot and the smoothie starts to thin out before it is fully blended, add a small handful of ice cubes to bring the temperature back down and restore the creamy thickness.