I’m sharing my Mango Coconut Smoothie, a five-ingredient vegan recipe that turns simple pantry staples into an unexpectedly bright tropical mix that will make you curious to read on.
I never thought a five ingredient drink could be so bold, but frozen mango chunks and full fat canned coconut milk changed my mind. The first sip hits with bright citrus notes and it turns into a silky Orange Mango Smoothie that somehow tastes like pure sunshine.
I’m not gonna pretend its complicated, yet sometimes i forget how simple things can feel this luxurious, it’s one of my favorite Creamy Smoothies when I want something quick and vegan. If you’re into tangy, creamy combos this one will probably make you curious enough to try it.
Ingredients
- frozen mango chunks bring sweet tropical flavor, lots of fiber, vitamin C and tartness
- Ripe banana adds creamy texture, natural sugars, potassium and fuller mouthfeel, great for thickness
- Full fat canned coconut milk gives rich creaminess, healthy fats coconut aroma and silky texture
- freshly squeezed orange juice brings bright acidity, vitamin C, lively citrus notes and freshness
- Maple syrup adds warm sweet depth and caramel notes, optional if you want more sweetness
- agave syrup is a milder liquid sweetener, sweeter then sugar and mixes in easily
- Mango and banana together create natural sweetness, creamy body and reduce need for extra sweeteners
Ingredient Quantities
- 1 1/2 cups frozen mango chunks packed
- 1 ripe banana fresh or frozen for creaminess
- 3/4 cup full fat canned coconut milk
- 1/2 cup freshly squeezed orange juice about 1 medium orange
- 1 tablespoon maple syrup or agave optional to taste
How to Make this
1. Pour 3/4 cup full fat canned coconut milk and 1/2 cup freshly squeezed orange juice (about 1 medium orange) into your blender first, this helps the blades move easier.
2. Add 1 1/2 cups frozen mango chunks (packed) and 1 ripe banana, fresh or frozen for creaminess.
3. Spoon in 1 tablespoon maple syrup or agave if you want it sweeter, optional though.
4. Pulse a few times to break up the big frozen chunks, then blend on high for about 30 to 60 seconds until super smooth and creamy.
5. Stop, scrape down the sides with a spatula and blend another 10 to 15 seconds so nothing gets stuck up top.
6. If it’s too thick for your taste, add a splash more orange juice or a little more coconut milk and blend again, if it’s too thin toss in a few more frozen mango pieces or a frozen banana slice.
7. For extra lush texture scoop the thick cream from the top of the coconut milk can instead of mixing it in, or use a frozen banana instead of fresh, both make it extra silky.
8. Pour into a chilled glass and drink right away, it tastes best fresh. If you have leftovers keep in the fridge up to 24 hours and give it a quick stir or shake before sipping, it may separate a bit.
Equipment Needed
1. Blender, high speed if you have one it makes the smoothie extra creamy
2. 1 cup liquid measuring cup to add the coconut milk and orange juice
3. Tablespoon measuring spoon for the maple syrup or agave
4. Citrus juicer or reamer to squeeze that fresh orange
5. Can opener for the coconut milk can
6. Rubber spatula to scrape the sides and scoop the thick coconut cream
7. Knife and cutting board to slice a fresh banana if you use one
8. Chilled glass or jar with a lid for serving or storing leftovers, its handy
FAQ
Coconut Orange Mango Smoothie Recipe Substitutions and Variations
- Frozen mango chunks (1 1/2 cups) — swap with 1 1/2 cups frozen pineapple chunks for a brighter tang, or use 1 1/2 cups frozen peaches for a milder, sweeter note.
- Ripe banana — use 1/2 ripe avocado for the same creamy texture but less sweetness, or 1/2 cup silken tofu or 1/2 cup Greek yogurt if you want more protein and a smooth mouthfeel.
- 3/4 cup full fat canned coconut milk — replace with 3/4 cup coconut yogurt for similar richness, or use 1/2 cup coconut cream plus 1/4 cup water if you need that thick coconut body; oat or almond milk 1:1 makes it lighter.
- 1/2 cup freshly squeezed orange juice — try 1/2 cup pineapple juice for a tropical punch, or blend in one peeled orange (segments) instead for more fiber and a fresher taste.
Pro Tips
1. Freeze banana slices ahead of time or use a frozen banana, it makes the smoothie way creamier and thicker and you wont need as much coconut milk, especially if your blender isnt a powerhouse, pulse first so it doesnt bog down.
2. Scoop the thick cream from the top of the coconut milk can for extra silkiness, save the thinner liquid in the fridge to loosen the smoothie later if it gets too thick.
3. A tiny pinch of salt and a squeeze of lime or lemon really wakes up the mango and orange, it makes the drink taste sweeter without adding more syrup, trust me its magic.
4. Chill your glass so the drink stays cold longer, and if you have leftovers pack them into an airtight jar filled all the way to the top and keep in the fridge up to 24 hours, give it a quick stir or blend again before you sip because it may separate.
Coconut Orange Mango Smoothie Recipe
I’m sharing my Mango Coconut Smoothie, a five-ingredient vegan recipe that turns simple pantry staples into an unexpectedly bright tropical mix that will make you curious to read on.
2
servings
387
kcal
Equipment: 1. Blender, high speed if you have one it makes the smoothie extra creamy
2. 1 cup liquid measuring cup to add the coconut milk and orange juice
3. Tablespoon measuring spoon for the maple syrup or agave
4. Citrus juicer or reamer to squeeze that fresh orange
5. Can opener for the coconut milk can
6. Rubber spatula to scrape the sides and scoop the thick coconut cream
7. Knife and cutting board to slice a fresh banana if you use one
8. Chilled glass or jar with a lid for serving or storing leftovers, its handy
Ingredients
1 1/2 cups frozen mango chunks packed
1 ripe banana fresh or frozen for creaminess
3/4 cup full fat canned coconut milk
1/2 cup freshly squeezed orange juice about 1 medium orange
1 tablespoon maple syrup or agave optional to taste
Directions
- Pour 3/4 cup full fat canned coconut milk and 1/2 cup freshly squeezed orange juice (about 1 medium orange) into your blender first, this helps the blades move easier.
- Add 1 1/2 cups frozen mango chunks (packed) and 1 ripe banana, fresh or frozen for creaminess.
- Spoon in 1 tablespoon maple syrup or agave if you want it sweeter, optional though.
- Pulse a few times to break up the big frozen chunks, then blend on high for about 30 to 60 seconds until super smooth and creamy.
- Stop, scrape down the sides with a spatula and blend another 10 to 15 seconds so nothing gets stuck up top.
- If it’s too thick for your taste, add a splash more orange juice or a little more coconut milk and blend again, if it’s too thin toss in a few more frozen mango pieces or a frozen banana slice.
- For extra lush texture scoop the thick cream from the top of the coconut milk can instead of mixing it in, or use a frozen banana instead of fresh, both make it extra silky.
- Pour into a chilled glass and drink right away, it tastes best fresh. If you have leftovers keep in the fridge up to 24 hours and give it a quick stir or shake before sipping, it may separate a bit.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 343g
- Total number of serves: 2
- Calories: 387kcal
- Fat: 20.9g
- Saturated Fat: 19.2g
- Trans Fat: 0g
- Polyunsaturated: 0.3g
- Monounsaturated: 0.9g
- Cholesterol: 0mg
- Sodium: 16mg
- Potassium: 743mg
- Carbohydrates: 50.2g
- Fiber: 3.9g
- Sugar: 37.6g
- Protein: 4.1g
- Vitamin A: 1050IU
- Vitamin C: 82.5mg
- Calcium: 42mg
- Iron: 1.28mg
