Mango Coconut Milk Smoothie

Why You’ll Love This Recipe

This smoothie is a tropical dream come true—creamy, fruity, and naturally sweet with no need for added sugars. It’s ready in minutes, made with just a few wholesome ingredients, and is entirely dairy-free and vegan-friendly. Whether you need a post-workout boost, a hydrating summer drink, or a healthy breakfast on the go, this mango coconut milk smoothie fits the bill.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh or frozen mango chunks

• Full-fat coconut milk

• Ice cubes (optional, for a thicker texture)

• Lime or lemon juice (optional, for a tangy twist)

• Honey or maple syrup (optional, for added sweetness)

• Chia seeds or flaxseeds (optional, for extra nutrition)

Directions

1. Add mango chunks and coconut milk to a blender.

2. If using, add lime juice, sweetener of choice, and any optional seeds.

3. Blend on high speed until smooth and creamy.

4. For a thicker, colder smoothie, add ice cubes and blend again until combined.

5. Taste and adjust sweetness or acidity as needed.

6. Pour into a glass and serve immediately. Optionally, garnish with mango slices, shredded coconut, or a sprig of mint.

Servings and timing

This recipe serves 2.
Prep time: 5 minutes
Total time: 5 minutes

Variations

• Mango Banana Smoothie: Add half a ripe banana for extra creaminess and sweetness.

• Protein Boost: Blend in a scoop of vanilla or unflavored protein powder.

• Green Smoothie: Add a handful of baby spinach for a nutrient-rich twist.

• Spiced Version: Sprinkle in some turmeric or ginger for added flavor and health benefits.

• Frozen Treat: Freeze the smoothie in popsicle molds for a healthy frozen snack.

Storage/Reheating

Smoothies are best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 24 hours. Shake or stir well before drinking, as separation may occur.
Freezing is also an option—pour into ice cube trays or popsicle molds and blend again later as needed.
This recipe does not require or support reheating.

FAQs

Can I use canned mango pulp?

Yes, canned mango pulp works well—just ensure it’s unsweetened or adjust added sweeteners accordingly.

What kind of coconut milk is best?

Full-fat canned coconut milk gives the creamiest result, but you can use light coconut milk or coconut milk beverages for a lighter texture.

Is this smoothie vegan?

Yes, it’s vegan as long as you use a plant-based sweetener like maple syrup or omit it entirely.

Can I make this smoothie ahead of time?

You can blend it ahead and store it in the fridge for up to 24 hours, though it’s best when freshly made.

How do I make it thicker?

Use frozen mango chunks or add a banana or some ice cubes to thicken the texture.

Can I use other fruits?

Absolutely—pineapple, banana, or papaya pair well with mango and coconut milk.

Is it good for kids?

Yes, this smoothie is naturally sweet and packed with vitamins, making it a great choice for kids.

Can I add yogurt?

Yes, for extra creaminess and probiotics, you can add a few spoonfuls of plain or coconut yogurt.

Is it suitable for weight loss?

This smoothie is nutrient-dense and naturally sweetened, making it a healthy option when consumed in moderation.

Can I make it without a blender?

A blender is ideal for smooth texture, but a food processor can also work. For the best result, mango should be very soft or pre-pureed.

Conclusion

Mango Coconut Milk Smoothie is a quick, healthy, and flavorful drink that’s perfect any time of day. With just a few ingredients and five minutes, you can enjoy a refreshing and satisfying tropical treat that’s both nutritious and delicious. Whether you’re fueling your morning or cooling off on a hot day, this smoothie is a sunshine-filled sip of paradise.

---

Print