Tropical Mango Coconut Smoothie

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🥭 Tropical Mango Coconut Smoothie

Prep time: 5 minutes | Servings: 2 smoothies

Ingredients

  • 2 Cups Frozen mango chunks (this makes the smoothie thick and cold)

  • 1 Cup Coconut milk (canned for richness, or carton for a lighter version)

  • 1/2 Cup Greek yogurt (adds protein and extra creaminess)

  • 1 Tablespoon Honey or maple syrup (optional, depending on the sweetness of the mangoes)

  • 1 Teaspoon Lime juice (to brighten the flavor)

  • Toppings: Shredded coconut and fresh mango slices for the rim.

Instructions

  1. Prepare the Fruit: If you are using fresh mango instead of frozen, peel and dice the fruit, then freeze it for at least 2 hours to achieve that thick, milkshake-like texture seen in the photo.

  2. Combine: Add the frozen mango, coconut milk, yogurt, lime juice, and sweetener into a high-speed blender.

  3. Blend: Start on a low speed and gradually increase to high. Blend for 45–60 seconds until the mixture is completely smooth and there are no frozen lumps.

  4. Adjust:

    • If it’s too thick: Add a splash more coconut milk or water.

    • If it’s too thin: Add a few more frozen mango chunks or a handful of ice.

  5. Serve: Pour into tall glasses. Garnish with a sprinkle of shredded coconut on top and a fresh mango wedge on the rim as shown in your image.

✨ Tips for Success

  • The Mango: Use “Kent” or “Ataulfo” mangoes if buying fresh; they are less fibrous and much smoother when blended.

  • Make it Vegan: Simply swap the Greek yogurt for a coconut-based yogurt or add half an avocado for that same creamy texture.

  • Layering: For a fancy look, you can pour a little extra coconut milk down the inside of the glass before pouring the smoothie to create white swirls.

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