Mango Coconut Milk Smoothie Recipe

I crafted a Mango Coconut Smoothie that uses one unexpected pantry staple and a tiny trick to simplify your mornings.

I never expected a Mango Coconut Milk Smoothie to wake up my taste buds like this. The sweetness of frozen mango chunks hits first, then the creamy weight of canned full fat coconut milk follows and it sort of dances in your mouth like a flavor trick you want to figure out.

There’s something almost unfair about how something so simple can feel new, like a little tropical secret you keep thinking about all day. I catch myself wanting more after the first sip, curious which parts are memory and which are pure luck.

Coconut Milk Smoothie vibes, but better.

Ingredients

• Ripe mango brings natural sweetness and fiber, lots of vitamin A, juicy and bright.
• Full fat coconut milk adds creamy richness and healthy fats for satiety and flavor.
• Banana lends creaminess, potassium and carbs, great if you want thicker texture.
• Sweetener like honey or maple boosts sweetness, use little if mango is ripe.
• A splash of lime adds brightness and a tart contrast to sweet fruit.
• Pinch of sea salt deepens flavor and balances sweetness, small goes a long way.
• Toasted coconut shreds give crunch coconut aroma and eye appeal, optional but nice.

Ingredient Quantities

• 1 1/2 cups frozen mango chunks (about 1 large mango)
• 3/4 cup canned full fat coconut milk
• 1 ripe banana frozen or fresh, optional for creaminess
• 1 to 2 tablespoons honey or maple syrup, optional
• 1 teaspoon fresh lime juice, optional
• 1/2 cup ice cubes, optional if using fresh mango
• Pinch of fine sea salt
• 2 tablespoons shredded unsweetened coconut, for garnish optional

How to Make this

1. Put 3/4 cup canned full fat coconut milk into the blender first, this helps the blades move easier.

2. Add 1 1/2 cups frozen mango chunks and the banana if you want extra creaminess (frozen gives the best texture).

3. Add 1 to 2 tablespoons honey or maple syrup if you like it sweeter, 1 teaspoon fresh lime juice if you want a bright note, 1/2 cup ice only if you used fresh mango, and a small pinch of fine sea salt.

4. If you want ultra rich flavor scoop a little of the thick coconut cream from the top of the can instead of mixing the whole can, but its optional.

5. Pulse a few times to break up big chunks, then blend on high until completely smooth, about 30 to 60 seconds depending on your blender.

6. If the smoothie is too thick add a tablespoon or two of coconut milk and blend again, if it’s too thin add a few more frozen mango pieces or a handful of ice.

7. Taste and adjust sweetness or lime, remember a little salt makes the mango pop so dont skip it.

8. Pour into glasses, sprinkle with 2 tablespoons shredded unsweetened coconut (toast it briefly in a dry pan for extra flavor if you like), serve immediately.

Equipment Needed

1. Blender (high speed is best, start with the coconut milk in the jar so the blades move easier)
2. Measuring cups and spoons (3/4 cup, 1/2 cup, tablespoons and a teaspoon)
3. Can opener for the coconut milk can
4. Chef’s knife and cutting board for the banana and lime
5. Rubber spatula or spoon to scrape the jar and adjust texture
6. Small skillet or frying pan to toast the shredded coconut if you want that extra flavor
7. Measuring cup or ice scoop for ice cubes
8. Serving glasses or tumblers and a spoon for sprinkling the coconut on top

FAQ

Mango Coconut Milk Smoothie Recipe Substitutions and Variations

• Frozen mango: swap with frozen pineapple or peaches, or use fresh mango plus 1/2 cup ice if thats all you have, pineapple will be tangier and peaches milder.
• Full fat coconut milk: use unsweetened almond or oat milk for a lighter smoothie, or plain Greek yogurt (about 3/4 cup thinned with a splash of water) for extra creaminess and protein.
• Banana: sub in half an avocado or 3 tablespoons silken tofu to keep it creamy, it’ll be less sweet so add a bit of sweetener if you want.
• Honey or maple syrup: swap with 1-2 pitted Medjool dates blended until smooth, agave, or skip completely if the fruit is sweet enough.

Pro Tips

– Start by pouring the coconut milk into the blender first, it helps the blades move and keeps big mango chunks from jamming the motor so you get a smoother blend faster.
– For extra richness scoop a spoonful of the thick coconut cream off the top of the can instead of using all the liquid, and use a frozen banana if you want it super silky, but if you only have fresh banana add a bit of ice so it doesnt go watery.
– Add sweetener and lime little by little then taste, a tiny pinch of salt really makes the mango pop so dont skip that even if you think its sweet enough.
– Pulse a few times before full speed and adjust texture by adding one tablespoon of coconut milk at a time to thin or a couple frozen mango chunks to thicken, and toast the shredded coconut briefly in a dry pan for a nutty finish but watch it closely because it burns fast.