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–+ servings
Golden mango coconut smoothie with mint and mango slices in two glasses.
Rachelle Johnson

Mango Mint Coconut Smoothie

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Sweet mango, cool mint and a squeeze of lime turn coconut milk into a lush, bright smoothie. Blend it thick or add a little more coconut water for an easy morning drink.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 glasses
Course: Beverage, Breakfast
Cuisine: Global / Fusion
Suitable For
Vegan
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Smoothie
  • 2 ripe mangoes peeled, pitted and cubed; Fresh or frozen mango; fruit size changes thickness.
  • 1 cup full-fat coconut milk well stirred; Canned coconut milk is the baseline.
  • 1 cup coconut water Filtered water also works.
  • ¼ cup fresh mint leaves loosely packed
  • 1 lime juiced
Optional add-ins
  • 1 tablespoon chia seeds Ground flaxseed also works.; optional
  • 1 teaspoon fresh ginger grated; Optional.
  • 1 tablespoon maple syrup Or agave; use only if the mango needs it.; optional
Optional finish
  • fresh mint sprigs Optional garnish.
  • hemp seeds Optional garnish; chia seeds also work.
  • mango slices Optional garnish.

Equipment

  • Blender
  • knife
  • citrus juicer
  • measuring cups
  • two glasses

Method
 

  1. Peel and pit the mangoes, then cut the flesh into cubes. Rinse the mint and juice the lime. Frozen mango can go straight into the blender.
  2. Add the mango, coconut milk, coconut water, mint and lime juice to a blender. Add any measured optional chia, ginger or maple syrup you want to use. Blend until smooth and creamy, stopping to scrape down the jar if needed.
  3. Taste, then add a splash of coconut water or filtered water if the smoothie is too thick. Blend again. If using chia, the drink will thicken as it stands.
  4. Divide between two glasses. Add the optional mint, hemp seeds or mango slices just before serving.
  5. Serve immediately for the freshest mint aroma and most even texture. If the drink has stood for a while, stir it before sipping.

Nutrition

Calories: 379kcalCarbohydrates: 41gProtein: 5gFat: 25gSaturated Fat: 22gMonounsaturated Fat: 1gSodium: 145mgPotassium: 954mgFiber: 5gSugar: 32gVitamin A: 2490IUVitamin C: 88mgCalcium: 89mgIron: 5mg

Notes

Fruit and sweetness: Ripe mango supplies most of the sweetness; taste before adding the optional syrup. Frozen mango makes a colder, thicker drink. Thickness: Filtered water can replace coconut water. Almond milk gives a different, less tropical flavor and introduces nuts. Variations: A small handful of spinach can be blended in, or use some pineapple or banana in place of mango for a different fruit profile. For a spoonable bowl, use frozen mango and less liquid; add granola, seeds or berries separately. Storage: This smoothie is best freshly blended. Refrigerate any remainder promptly in a covered jar and use within 24 hours; stir well because separation is natural. Serving: Pair with overnight oats or avocado toast for a more substantial breakfast. Optional toppings and accompaniments are separate from the base drink.

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