Tropical Mango Coconut Smoothie

Prep time: 5 minutes | Servings: 1

1 ½ cups Frozen mango chunks (thawed slightly for easier blending)
½ cup Coconut milk (canned for extra creaminess, or carton for a lighter version)
½ cup Greek yogurt or plain yogurt
1 tbsp Honey (plus more for drizzling)
½ tsp Vanilla extract (optional)
Garnish: Toasted shredded coconut

Combine: Add the mango, coconut milk, yogurt, honey, and vanilla extract into a high-speed blender.
Blend: Pulse until completely smooth. If it’s too thick, add a splash more coconut milk or water until you reach your desired consistency.
Taste: Give it a quick taste. If you prefer it sweeter, add another teaspoon of honey.
Serve: Pour into a tall glass.
Garnish: Sprinkle the top with toasted coconut and serve immediately while cold.

The Mango: Using frozen mango gives it a thick, milkshake-like texture without needing ice, which can water down the flavor.
Toasting Coconut: To get that golden color seen in the photo, toss shredded coconut in a dry pan over medium heat for 1–2 minutes until fragrant and brown.
Vegan Option: Swap the Greek yogurt for a coconut-based yogurt and use agave nectar or maple syrup instead of honey.