Go Back
Mango Coconut Smoothie
Ayesha Husnain

Refreshing Mango Coconut Smoothie

This tropical smoothie is the perfect balance of sweet mango and creamy coconut. It transports you to a sunny beach with every sip. Packed with vitamins and healthy fats, it’s a delicious way to start your day or cool down in the afternoon.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 2
Course: Beverage, Breakfast, Snack
Cuisine: International, Tropical
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1 cup frozen mango chunks
  • 1/2 cup coconut milk canned or carton
  • 1/2 cup plain Greek yogurt or dairy-free alternative
  • 1 tablespoon honey or agave syrup optional
  • 1/4 cup unsweetened coconut water or regular water, for consistency
  • Ice cubes optional, for extra thickness

Method
 

  1. Combine the frozen mango chunks, coconut milk, Greek yogurt, and sweetener (if using) in a high-speed blender.
  2. Pour in the coconut water to help the blending process.
  3. Blend on high until the mixture is completely smooth and creamy, scraping down the sides once if needed.
  4. If the smoothie is too thick, add a splash more coconut water; if too thin, add a few ice cubes and blend again.
  5. Pour into a tall glass and garnish with a mango slice or a sprinkle of toasted coconut flakes (optional).

Notes

  • For a dairy-free and vegan version, simply use plant-based yogurt (like coconut or almond).
  • Using frozen mango is key for a thick, frosty texture without needing lots of ice.
  • Adjust the sweetness to your taste; ripe mangoes may not need added honey.
  • This smoothie is best enjoyed immediately, but you can store it in the fridge for up to 24 hours (shake or stir before drinking).

DID YOU MAKE THIS EASY RECIPE?

If you have, then share it with us by sending a photo. We’re excited to see what you’ve made :-)